CUL 420 Food Service Research and Development

This course explores the rise of the research chef within the food manufacturing industry. As trained chefs with a solid knowledge of food science, research chefs are often involved in creating new or proprietary products intended for wide distribution. Through practical application, students follow the research and development process from ideation to prototype. Students are also introduced to the way in which industrial concerns, such as branding and operations, impact the research and development process. Students develop product prototypes during the course, which are presented to food manufacturing executives at the conclusion of the course. Prerequisite: SCI 300. 4 quarter hours