FTECH 487 — FOOD PRODUCT DEVELOPMENT
BSc BSc Biochemistry · Kwame Nkrumah University of Science and Technology
Overview of the role and functionality of food constituents and ingredients: proteins, carbohydrates, lipids, and additives. Introduction to food product development-Classification of food products as basis for innovation, the sociological and technological aspects of food product development. Concepts of new product development, developing an innovation strategy, criteria for new products, key factors in product success. The role of consumer in product development. The food product development process. Food standards.
- Credits
- 0
- Level
- Level 400
Other courses on this programme
- BCHEM 451 — ANIMAL NUTRITION
- BCHEM 453 — ENZYMES 1
- BCHEM 454 — ENZYMES II
- BCHEM 455 — MOLECULAR GENETICS
- BCHEM 456 — MOLECULAR BIOLOGY AND BIOTECHNOLOGY
- BCHEM 458 — METABOLISM OF DRUGS AND HEALTH RISK TOXICANTS
- BCHEM 461 — PLANT TISSUE CULTURE METHODOLOGY
- BCHEM 464 — HORMONE ACTION AND HEALTH
- BCHEM 465 — MEDICAL BIOCHEMISTRY
- BCHEM 468 — FOOD BIOTECHNOLOGY
- BCHEM 471 — IMMUNOLOGY
- BCHEM 479 — SEMINAR AND LIBRARY PROJECT
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