FDSC 6950

Course information provided by the Courses of Study 2017-2018.

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.

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.

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

View Enrollment Information

Enrollment Information
Syllabi: none
  •  

  • 1 Credit Sat/Unsat

  •  4387FDSC 6950  DIS 201

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

Enrollment Information
Syllabi: 1 available
  •  

  • 1 Credit Sat/Unsat

  • 18240FDSC 6950  DIS 202

  • 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.