FOSC 406 — Principles of Food Product Development
Nutrition and Food Science · University of Ghana
An introduction to the sequence of events leading to Food product development from concept to product launch. Prototype development, product optimization and testing. Logistics for product development. Economics of product development and marketing issues. The course involves the integration and application of the basic concepts and principles of food science and will allow students to bring their knowledge of these to bear in the conceptualization of new food products. As part of the course students will be required to submit a written report on a new food product.
- Credits
- 2
- Level
- Level 400
- Semester
- Semester Two
Other courses on this programme
- FOSC 300 — Internship
- FOSC 310 — Professional Development Seminar
- FOSC 400 — Food Science Project
- FOSC 401 — Food Chemistry and Analysis Laboratory
- FOSC 403 — Food Packaging
- FOSC 404 — Food Quality Assurance, Laws and Regulations
- FOSC 405 — Sensory Analysis of Foods [Prerequisite FOSC 305],
- FOSC 407 — Plant Products Processing Technology [Prerequisite FOSC 308]
- FOSC 408 — Industrial Microbiology and Food Biotechnology
- FOSC 409 — Animal Products Processing Technology
- FOSC 410 — Special Topics in Food Science/Independent Study
- FOSC 411 — Food Commodity Processing Technology Laboratory
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).