Food Science 398E - P-FoodSci ExperientialLearning

This is a 3-credit hands-on experience aimed at creating new food products, gain a better understanding of the product development process, and the use of functional food ingredients in application. Students in this practicum will work in teams developing unique prototypes that will utilize existing sustainable food streams and incorporate functional food ingredients to create novel products. Our new prototypes will be evaluated against current and traditional offerings in the fisheries industry. Students will also gain valuable insights into current industry economics and environmental issues that are key to supporting and promoting planet stewardship. Students at all levels (undergraduate and graduate) are encouraged to participate but must have successfully completed Chemistry 111.