FST 160



COURSE GOALS: This course is intended to familiarize students with the product implementation stage of food product development including preliminary product description, prototype development, product testing and the formal presentation of a new product development. Students will learn the importance of teamwork, product specification, food formulation, food ingredient technology, ingredient interaction and how to conduct and terminate a project in an orderly manner.

 Upper division standing with background coursework in food science, biological sciences, or the physical sciences. Preference will be given to students with senior or graduate level standing.

Prerequisites: FST 50; FST 103; FST 104; FST 110

COURSE FORMAT: Two 1 hour lectures, one hour discussion, and one 3 hour laboratory each week. Teams of 3-4 students will work on assigned problems related to food product development and asked to design and execute laboratory experiments to find a solution. Laboratory time will involve planning experiments, discussing results, and executing experiments related to food product development and product testing.


  1. Introduction to food product development
  2. Product management and planning
  3. Computer aided ingredient analysis
  4. Computer aided formulation
  5. Ingredient technology - proteins
  6. Ingredient technology - carbohydrates
  7. Ingredient technology - fats and oils
  8. Ingredient technology - flavors and colorants
  9. Ingredient technology - stabilizers
  10. Ingredient interactions 

GRADING AND COURSE REQUIREMENTS: Grades will be based on a midterm (20%), laboratory notebook (20%), class assignments (10%), final report (25%), and a final exam (25%). The final report will provide evidence of individual and group efforts on a project and include a title page, table of contents, summary, review of literature, methods, results, discussion and list of references. The laboratory reports will focus on the completion of a project to develop a food product based on a given problem pertaining to raw material utilization and/or a new food product concept.