Culturally informed approaches to food product development

ABSTRACT

I was honored to receive the 2017 Association for the Study of Food and Society’s Pedagogy Award for my FDSC 350 Experimental Foods: Product Development course and further honored to be asked to submit an abridged version of the application materials for publication in Food, Culture, and Society. The course uses a culturally informed approach to food product development. The basis and motivation for the course and an abridged syllabus are shared.

KEYWORDS:

• Pedagogy
• pedagogy award
• product development
• food science

Acknowledgments

Thanks to food lab manager, Alexandra Zeitz, and graduate students Benjamin Fulton and Mandee Hallman Wieand for their collaboration on this course. Thanks to Dr. Rosemary Trout and Dr. Paul Jensen for the letters of support for the award.

Disclosure statement

No potential conflict of interest was reported by the author.

Additional information

Funding

This work was supported by the UnitedHealth Group [Fellowship].

Notes on contributors

Jonathan Deutsch

Jonathan Deutsch is Professor of Food and Hospitality Management at Drexel University in Philadelphia where he directs the Drexel Food Lab, a good food product development and innovation lab.