Study of food products, common methods of processing and preservation, impact on quality and nutritional value of the product, and the relationships with common packaging methods and distribution practices. Students required to deliver a project to support the objectives of this course.

The purpose of this course is to provide students the opportunity to conduct research, develop a plan and evaluation components and submit the project as a demonstration of final proficiency in the program. The topic selected by the student will be guided by the faculty teaching the class and it will require the student to coalesce and incorporate into the final project a culmination of all their course work in the program to date.