Journal article
Culturally informed approaches to food product development
Food, culture, & society, v 23(3), pp 427-433
26 May 2020
Featured in Collection : UN Sustainable Development Goals @ Drexel
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.
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Details
- Title
- Culturally informed approaches to food product development
- Creators
- Jonathan Deutsch - Drexel University
- Publication Details
- Food, culture, & society, v 23(3), pp 427-433
- Publisher
- Routledge
- Grant note
- Fellowship / UnitedHealth Group
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Food and Hospitality Management
- Web of Science ID
- WOS:000533877500010
- Scopus ID
- 2-s2.0-85084366782
- Other Identifier
- 991019168518004721
UN Sustainable Development Goals (SDGs)
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- Web of Science research areas
- Sociology