Jul 15, 2018  
2017-2018 Academic Catalog 
    
2017-2018 Academic Catalog [ARCHIVED]

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Culinary Research and Development (CUSC-410)

3.0 credits
In this course, students will learn about the collaborative culinary research and development (R&D) process, the stakeholders involved in product development, and application of culinary science in R&D. A series of case studies will be used to emphasize the importance of working across disciplines to facilitate problem solving in R&D and help ensure successful product launches. Students will work in teams and use the culinary R&D process to create and develop a product to present to the faculty as a senior project. This class will integrate the major principles covered in the curriculum and apply them to current and emerging R&D challenges, including safety regulations, salt reduction, portion reduction, gluten-free products, and more. Prerequisite(s): Culinary Science: Principles and Applications (CUSC-300), College Algebra (MTSC-301) or Calculus I (MTSC-306), Science Fundamentals (MTSC-307), Introduction to Statistics (MTSC-302), Culinary Chemistry (CUSC-310), Dynamics of Heat Transfer and Properties of Food (CUSC-315), Flavor Science and Perception (CUSC-320), and Research Methods: Scientific Evaluation of Traditional Cooking Techniques (CUSC-325). Prerequisite(s) or Corequisite(s): Microbial Ecology of Food Systems (CUSC-350); Ingredient Functionality: Texture Development, Stability, and Flavor Release (CUSC-415); Advanced Concepts in Precision Temperature Cooking (CUSC-420); and Modern and Industrial Cooking Tools, Techniques, and Ingredients (CUSC-425).



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