Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Term 2 only
Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences

Provides an understanding of the processes involved with developing products for food and non-food applications, stemming from the idea/concept stage, to prototype development and testing consumer acceptability. Emphasis will be placed on a team approach for effectively planning and executing the development of a new product for the marketplace.

Prerequisite(s): FABS 110 (formerly FABS 210) and FABS 212; or permission of the instructor.
Note: Students with credit for FAMS 493 will not receive credit for FABS 493.

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