FDSC 6950

Last Updated

  • Schedule of Classes - January 9, 2020 9:13AM EST
  • Course Catalog - January 9, 2020 9:14AM EST

FDSC 6950
Current Readings in Food Science

Course information provided by the 2019-2020 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

  • Participate in a habitual engagement with current literature.
  • Demonstrate skills related to the critical evaluation of methods and conclusions.
  • Lead academic conversation within a given field of literature

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

  • Topic: Flavor Applications

  •  3528 FDSC 6950   DIS 201

  •  

  • Instruction Mode: In Person

    Enrollment limited to: Food Science graduate students.

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Technologies for Sustainable Food Systems

  •  4060 FDSC 6950   DIS 202

  •  

  • Instruction Mode: In Person

    Enrollment limited to: Food Science graduate students.