This course will provide students with an introduction to food product development, including an overview of the food industry, cultural dimensions underlying product development, team dynamics, innovation models, technical problem solving, idea generation, and differences between different categories of food R&D.
The course will also address aspects related to the impact of food product development on society, including social and family relationships, local & global food systems, dietary quality, and health.
Students will be involved in group projects, discussions and interactions with guest speakers from industry.