FOOD PRODUCT DEVELOPMENT FIELD STUDY
(1 unit)* SPRING QUARTER
COURSE GOALS: Designed to give students an opportunity to learn what Food Science and Nutrition majors actually do in an industrial situation. It will allow for observation of facilities and interaction with personnel in the areas of new product development, recipe development, sensory evaluation, packaging, consumer market research, food advertising/promotion, and food retailing.
ENTRY LEVEL: Advance enrollment required Winter Quarter with instructor. Background knowledge in foods from such courses as FST 1.
COURSE FORMAT: The course will be offered between Winter and Spring Quarters for a two-day period. Visits will be made to six to eight Bay Area and/or Valley facilities. Bus transportation will be supplied. No overnights away from Davis will be necessary. There will be a meeting before the field trip and one in Spring Quarter.
SPECIAL ASSIGNMENTS: A short paper will be required which will consist of impressions of the facilities visited.
*Advance enrollment with instructor required.
DATE PREPARED: March 5, 1996
INSTRUCTOR: C. Shoemaker