FDSC 4000

Last Updated

  • Schedule of Classes - May 15, 2019 12:56PM EDT
  • Course Catalog - March 4, 2019 1:00PM EST

FDSC 4000
Capstone Project in Food Science

Course information provided by the 2018-2019 Catalog.

This course is designed to provide students with the opportunity to apply Food Science knowledge and skills to solve specific, real life technical problems incurred by food processors. Under the guidance of faculty mentors, teams consisting of 4 – 5 students will act as consultants for local industry partners working with the New York State Food Venture Center (NYSFVC).


Permission Note Enrollment limited to: juniors and seniors majoring in food science.

Course Attribute (CU-CEL)

Outcomes

  • By the end of this course, students will be able to: • Apply critical thinking, problem solving, and project management skills. • Develop professional skills and demonstrate business-level interaction. • Apply and demonstrate proficiency with food science concepts. • Practice effective communication to diverse groups, including industry and academic partners.

When Offered Spring.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session. 

  • 2 Credits Graded

  •  2689 FDSC 4000   LEC 001

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  • Instruction Mode: In Person

    Prerequisites: Major in Food Science, Junior or senior standing.