Food science students at UC Davis gain hands-on experience in the Food Product Development class. They come up with a new food concept, develop prototypes, analyze consumer demand, design packaging and marketing concepts and finally present it to an audience of tasters. Take a look at the process of this innovative class in the Department of Food Science and Technology at the Robert Mondavi Institute for Wine and Food Science.  

(The Instructors are Jean-Xavier Guinard and Andrew Gravelle; Ned Spang, the director of the Robert Mondavi Institute, is featured as well. A big thanks to the Robert Mondavi Institute for Wine and Food Science, all the students in the video, and the team at CAES for creating this glimpse into a popular Food Science class!)