Food Science & Technology Applications to Menu Research and Development

This course is designed to introduce class members to basic food science principles and best practices as they apply to Menu Research & Development. While no prior experience or coursework is required, it is expected that students will have a basic understanding of scientific principles.

The course is structured on the Menu Research & Development process, and examines the role of food science professionals at each stage in the development process. Class members are expected to be active partners with the instructor in the learning process, and course activities and evaluation will reflect both the quality and quantity of contributions.

After completing this course, you will be able to:
  • Describe the differences in attributes of all classes of nutrients.

  • Describe the nutritional and functional attributes of various classes of nutrients.

  • Identify the effects of varying processing procedures on the ultimate qualities of finished products.

  • Describe the purpose, appropriateness and interpretation of a variety of sensory evaluation techniques.

  • Identify and describe the differences between food safety and quality assurance programs.

  • Describe the purpose, appropriateness and interpretation of a variety of microbial testing procedures.

  • Describe the elements of an appropriate testing regimen to assure consumer satisfaction of a variety of products.




No sections of this course are currently being offered.