Introduction FST650

Introduction FST650 - FST 650: Food Product Development...

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FST 650: Food Product Development Lecture - TR 8:00 Lab – TR 9:00-11:48 Attendance required
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FST 650 Instructors Primary Instructor Dr. Jim Harper 329 Parker 292-7798 [email protected] Co-Instructors Hollis Ashman Ron Harris John Litchfield [email protected] [email protected] [email protected]
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General Information No assigned Textbook Work with in in teams Develop an agreement on how your team will work together Lab coat required for lab and pilot plant work Reference materials are on reserve at the Agriculture library No mid-terms Final Oral Presentation Oral Final
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Course Philosophy The commercial end result of food science is the delivery of acceptable foods to consumers. This course will immerse students in the product development process using the product development team approach that is prevalent in the food industry. Students will be required to access resources in a variety of ways. Specific reading assignments will be rare, but students will be required to acquire the knowledge necessary to successfully complete their project assignment. As in the industry, achievement of team goals will be rewarded.
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Course Philosophy Continued Students will give attention to the three major components of
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This note was uploaded on 01/16/2012 for the course FST 650 taught by Professor Staff during the Spring '11 term at Ohio State.

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Introduction FST650 - FST 650: Food Product Development...

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