Course Overview
This course examines line extensions, product reformulations (e.g., salt reduction), packaging selection, and design and labeling. It explores regulatory and dietary considerations, and methods to reduce the development cycle (such as Design of Experiments). The course also emphasizes the team approach to successful product development and launch.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
3.0
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
Learning Outcomes
Upon successful completion of this course the student will be able to:
- Evaluate trends in demographics affecting current and planned food products.
- Determine the dietary needs of certain demographic populations, using concepts of basic nutrition.
- Perform surveys for both sensory evaluation and demographic profiles for developing product concepts and testing those concepts.
- Formulate and develop a new product or line extension.
- Utilize regulations and standards to determine the legality of the potential product as swell as environmental and sustainability concerns.
Effective as of Winter 2014
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.