Apply fundamentals of nutrition science, food science, and chemistry to scientific research in creating a novel food product for a chosen target audience. Explore food science, food research and development, fundamentals of nutrition, ingredient functionality, food product sensory evaluation, scientific inquiry, study design, and science communication. Design and execute a scientific study by engineering a unique food product, create scientific abstracts, and create and participate in scientific poster sessions. One lecture hour and five laboratory hours a week for one semester. Prerequisite: Nutrition 307, 107L, 326, and 337 with a grade of at least C-.