FDSC 6950

Last Updated

  • Schedule of Classes - February 12, 2019 8:29PM EST
  • Course Catalog - January 26, 2019 2:00PM EST

FDSC 6950
Current Readings in Food Science

Course information provided by the 2018-2019 Catalog.

Seminar series on current topics chosen by participating faculty members and students on a rotating basis. Format consists of weekly discussion groups with each participant presenting at least one oral report based on independent reading. Multiple sections focusing on different topics may be taught in any given semester. Topics include food microbiology and food safety, food chemistry, sensory evaluation, and food engineering and materials science. Interested students should contact the designated instructor(s) for each semester.


Prerequisites/Corequisites Prerequisite: 3000- to 4000-level course relevant to chosen topic.

Outcomes

  • Develop a habitual engagement with current literature.
  • Improve skills related to the critical evaluation of methods and conclusions.
  • Foster graduate student lead communication.

When Offered Fall, Spring.

Comments Graduate students in food science strongly encouraged to enroll.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  •  3962 FDSC 6950   DIS 201

  •  

  • Instruction Mode: In Person

    Enrollment limited to: Food Science graduate students. This section of 6950 is designed for students interested in Food Chemistry.

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  •  4671 FDSC 6950   DIS 202

  •  

  • Instruction Mode: In Person

    Enrollment limited to: Food Science graduate students. This section of FDSC 6950 is designed for students interested in Food Engineering, Unit Processing, and Materials Science.