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Food Science and Food Technology Applications

Food Science and Technology Applications to Menu Research and Development

Dates: November 4, 2012–December 22, 2012
Instructor: Chris Loss '93, PhD
Tuition: $895
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Food Science and Technology Applications to Menu R&D is designed to introduce you to basic food science principles and best practices as they apply to menu research and development. The class examines topics like sensory analysis, food technology, and the role of culinary science professionals at each stage in the product development process.

You will delve deep into a variety of food science topics in this course, such as food chemistry and the properties and components of food, and discuss the biological and non-biological factors impacting food safety and quality. You'll examine the food processing and the food product development process, as well as topics such as shelf-life testing, and preservation through "hurdle technologies." The sensory analysis of food will be explored, including sensory stimuli and the physiology of taste and olfaction, sensory evaluation terminology, reasons for conducting sensory tests, and types of sensory tests and their application.

While no prior experience or course work is required, it is expected that students will have a basic understanding of culinary principles and techniques.

After completing Food Science and Food Technology Applications, you will have a greater understanding of the:

  • Role of product development in the retail and foodservice industries
  • Categorization of new products and how to identify new and emerging consumer trends
  • Fundamentals of food chemistry and the culinary functionality of macro- and micronutrients
  • Food quality, food safety, and the principles of microbial testing
  • Unit operations in food product development and production
  • Hurdle approach to food safety and quality
  • Principles and applications of shelf-life testing
  • Food technology, business, and regulatory landscape of the R&D environment
  • Function of cross-disciplinary, multi-functional R&D teams
  • World of food regulations and governing agencies
  • Fundamentals for food sensory analysis techniques and consumer testing