FDSC 6950

FDSC 6950

Course information provided by the Courses of Study 2015-2016.

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, packaging, and food engineering. Interested students should contact the designated instructor(s) for each semester.

When Offered Fall, spring.

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

Comments Graduate students in food science strongly encouraged to enroll.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  •  4726 FDSC 6950   DIS 201