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FSHN 466 AL1 - Food Product Development

Campus: Urbana-Champaign


Principles of food product development: target market evaluation, concept development and presentation, formulation, manufacturing, packaging, product costs, pricing, safety, and marketing. May include a product in accordance with Institute of Food Technologists national competition guidelines. Products will be unveiled and presented for faculty evaluation. Course Information: Additional fees may apply. See Class Schedule. 4 undergraduate hours. 4 graduate hours. May be repeated to a maximum of 8 hours in separate terms if topics vary. Prerequisite: FSHN 332 or FSHN 414; FSHN 471 or FSHN 472; concurrent registration or completion of FSHN 461 and FSHN 462, or FSHN 465. This capstone course is limited to seniors in the Food Science or Foods Industry and Business options in FSHN. Graduate students will be allowed to register pending sufficient space in the class.

Special Instructions:

Prereqs strictly enforced. *** Lecture and Discussion will be online via Zoom. Labs will be in person.

Option 1

Number of Required Visit(s): 0

Course Level: Graduate

Credit: 0

Term(s): Spring

Option 2

Number of Required Visit(s): 0

Course Level: Graduate

Credit: 4

Term(s): Spring


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