FDSC 6950

Last Updated

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

  •  3361 FDSC 6950   DIS 201

  •  

  • Instruction Mode: In Person

    Enrollment limited to: Food Science graduate students, or consent of the instructor. This section of 6950 is designed for students interested in food microbiology.

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  •  4285 FDSC 6950   DIS 202

  •  

  • Instruction Mode: In Person

    Enrollment limited to: Food Science graduate students, or consent of the instructor. This section of 6950 is designed for students interested in Food Toxicology.

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  •  4299 FDSC 6950   DIS 203

  •  

  • Instruction Mode: In Person

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