Department of Food Science and Human Nutrition
Innovation Project Title: Innovations with Beer, Wine and Cheese
An experimental course, Science and Practice of Cheesemaking, was designed to provide students with applied knowledge about milk chemistry and microbiology, sanitation, cheesemaking, and give them a chance to explore entrepreneurship. Small teams will engage in various aspects of research and development, including brainstorming, basic market research, food processing, sensory evaluation, and marketing pitches for a new cheese with beer or wine. The course culminates with an invitational culinary event, designed and executed by the students.