Abstract
ABSTRACTI 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.
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