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Saturday, March 23
This is a three hour lecture and lab course that introduces students to the basic stages of creating a new food product from concept to consumption and from field to fork using the team approach commonly used in the food industry. Regulatory requirements, labelling, prototype development and consumer testing are integral parts of this development process. The development of functional food and innovative foods are discussed. This course focusses on products containing fruits or vegetables as major ingredients but with permission other locally grown ingredients, such as chickpeas or lentils can be used.