Food Science (FDSC)Agriculture and Life Sciences
Showing 32 results.
Course descriptions provided by the Courses of Study 2018-2019.
Last Updated
- Schedule of Classes - January 31, 2019 7:14PM EST
- Course Catalog - January 31, 2019 7:15PM EST
Classes
FDSC 1101
Course Description
Explores the application of science and technology to foods. Lectures elucidate the role of engineering, biotechnology, chemistry, biochemistry, nutrition, toxicology, and microbiology in supplying the ... view course details
Regular Academic Session.
Credits and Grading Basis
1 Credit Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- RStocking Hall 146
Instructors
Loss, C
FDSC 1500
Course Description
The goals of this course are to help students make healthier and safer food choices and critically evaluate contemporary food view course details
Regular Academic Session.
Credits and Grading Basis
3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWFStocking Hall 146
Instructors
Miller, D
FDSC 2000
Course Description
Comprehensive introduction to the physical, chemical, and nutritional properties of foods and to the principles and practice of food science and technology. Topics include chemistry and functionality of ... view course details
Regular Academic Session. Combined with: NS 3450
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWFMorrison Hall 146
Instructors
McCormick, C
Additional Information
Prerequisite: college-level courses in chemistry and biology; organic chemistry or concurrent registration. DNS/FDSC majors get priority for spaces in class. If you are not able to enroll, please contact Terry Mingle (tpm2).
FDSC 2204
Course Description
Viticulture and enology principles and practices, emphasizing cool climate production. Course examines environmental factors affecting grape production and quality, soils, anatomical and physiological ... view course details
Regular Academic Session. Choose one lecture and one discussion. Combined with: FDSC 5204, PLHRT 2204, PLHRT 5204, VIEN 2204, VIEN 5204
Credits and Grading Basis
3 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 202
Instructors
Arnink, K
Moss, R
Additional Information
Prerequisites: FDSC/HORT/VIEN 1104, college-level general chemistry & general biology (at least one of each).
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 202
Instructors
Arnink, K
FDSC 2205
Course Description
Field trips, vineyard and winery work provide opportunities for application of knowledge gained in Grapes to Wines lecture course. Students will produce a wine, from grape harvest determination to cold ... view course details
Regular Academic Session. Combined with: VIEN 2205, VIEN 5205
Credits and Grading Basis
2 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
Meeting Pattern
- WStocking Hall 201
Instructors
Arnink, K
Additional Information
Prerequisite: VIEN 1104, Chemistry, Biology. Corequisite: VIEN 2204/5204.
Instructor Consent Required (Add)
FDSC 2500
Course Description
This course explores kosher and halal food practices as a way to understand how the global food industry accommodates diverse and competing religious, cultural, and scientific approaches to food. The essential ... view course details
Regular Academic Session. Combined with: JWST 2501
Credits and Grading Basis
3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TRMorrison Hall 146
Instructors
Regenstein, J
FDSC 3940
Course Description
Microorganisms play a central role in a variety of food, agricultural, and environmental processes. This course presents a comprehensive survey of the roles that microorganisms play ... view course details
Regular Academic Session. Choose one lecture and one discussion. Combined with: BIOMI 3940, FDSC 5940
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 202
Instructors
Batt, C
Additional Information
Prerequisite: BIOMI 2900 and BIOMI 2910.
Class Number & Section Details
Meeting Pattern
- RStocking Hall 202
Instructors
Batt, C
FDSC 3950
Course Description
Work includes study of the physiological characteristics of representative food microorganisms, practice in using general and rapid methods for microbiological testing and control of food products, and ... view course details
Regular Academic Session.
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall M31
Instructors
Loss, C
Additional Information
Prerequisite: BIOMI 2910 or equivalent.
FDSC 4020
Course Description
Acquaint students with the major issues and problems in international agriculture and rural development and to demonstrate how problems in development are being addressed in developing countires. ... view course details
Regular Academic Session. Combined with: IARD 4020
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- FEmerson Hall 135
Instructors
Parra, P
Pritts, M
Raman, K
Rizvi, S
Scott, P
Tucker, T
FDSC 4100
Course Description
Topics include the sensory evaluation methods used to test the flavor, appearance, and texture of foods by quantitative description and simple difference testing; consumer testing for product acceptability; ... view course details
Regular Academic Session. Combined with: FDSC 4100
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 146
Instructors
Dando, R
Additional Information
Prerequisite: statistics course. Lec and lab is required for undergraduate food science majors.
Regular Academic Session. Choose one lecture and one laboratory. Combined with: FDSC 4100
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 146
Instructors
Dando, R
Additional Information
Prerequisite: statistics course. Lec and lab is required for undergraduate food science majors.
Class Number & Section Details
Meeting Pattern
- FStocking Hall 146
Instructors
Dando, R
FDSC 4180
Course Description
Discusses the chemical composition of several food groups (meats, fruits, vegetables, and dairy) and describes the chemical reactions and changes that take place during processing and storage, as well ... view course details
Regular Academic Session.
Credits and Grading Basis
3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWFStocking Hall 146
Instructors
Barbano, D
Lee, C
Additional Information
Prerequisite: FDSC 4170.
FDSC 4210
Course Description
Introduces the engineering principles underlying food processes and equipment. Topics include thermodynamics, mass and energy balance, fluid mechanics, heat and mass transport, refrigeration, ... view course details
Regular Academic Session. Choose one lecture and one discussion.
Credits and Grading Basis
4 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWFStocking Hall 146
Instructors
Rizvi, S
Class Number & Section Details
Meeting Pattern
- FStocking Hall M01
Instructors
Rizvi, S
FDSC 4230
Course Description
This lecture/laboratory course suveys unit operations, engineering/manufacturing principles, and materials common in the commercial processing and packaging of foods and beverages. The objective of this ... view course details
Regular Academic Session. Choose one lecture and one laboratory. Combined with: FDSC 4230
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TRMorrison Hall 334
Instructors
Goddard, J
Nugen, S
Additional Information
Prerequisite: FDSC 4210. Open only to Food Science students. Students from other majors or programs may enroll in the lecture-only option (Lecture 002).
Class Number & Section Details
Meeting Pattern
- TStocking Hall 264
Instructors
Goddard, J
Nugen, S
Regular Academic Session. Combined with: FDSC 4230
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TRMorrison Hall 334
Instructors
Goddard, J
Nugen, S
Additional Information
This section (lecture only) is open to students in any major. Food Science undergraduates must take the lecture and lab combination for 3 credits.
FDSC 4500
Course Description
Provides an overview of the chemical, physical, technological, microbiological and regulatory fundamentals of winemaking. Concentration is on grape and must handling, juice adjustments and treatments, ... view course details
Regular Academic Session. Combined with: VIEN 4500
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 201
Instructors
Bershaw, D
FDSC 4510
Course Description
Students will produce, monitor, and evaluate diverse wine styles from several grape varieties using different vinification techniques. The laboratory includes introductory lectures, grape handling and ... view course details
Regular Academic Session. Combined with: VIEN 4510
Credits and Grading Basis
1 Credit Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- RStocking Hall 156
Instructors
Bershaw, D
FDSC 4880
Course Description
This course is offered by four Departments at Cornell, in collaboration with two Universities in China and one India. Video conferencing will be used to connect classrooms in the three countries in real ... view course details
Regular Academic Session. Combined with: AEM 4880, ANSC 4880, CHEME 4880
Credits and Grading Basis
3-4 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWFPlant Science Building 404
Instructors
Lei, X
Li, T
Miller, D
Pingali, P
Tester, J
Additional Information
Junior, Senior, or Graduate Student Status or permission of the Instructors.
FDSC 4940
Course Description
The department teaches "trial" courses under this number. Offerings vary by semester and are advertised by the department before the semester starts. Courses offered under the number will be approved by ... view course details
Regular Academic Session. Choose one lecture and one laboratory.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Section Topic
Topic: Dairy Product Sensory Evaluation
Class Number & Section Details
Meeting Pattern
- W
- Sep 5 - Dec 4, 2018
Instructors
Ralyea, R
Additional Information
Open to food science and animal science undergraduates, preference given to food science majors. Limited numbers of graduate students may be allowed to enroll. Enrollment is by permission code only, please contact Janette Robbins (jmr65@cornell.edu) for enrollment details.
Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- M
Instructors
Ralyea, R
Additional Information
Open to food science and animal science undergraduates, preference given to food science majors. Limited numbers of graduate students may be allowed to enroll. Enrollment is by permission code only, please contact Janette Robbins (jmr65@cornell.edu) for enrollment details.
Instructor Consent Required (Add)
Seven Week - First.
Credits and Grading Basis
0.5 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Section Topic
Topic: HTST Pasteurizer
Class Number & Section Details
Meeting Pattern
- WR TBA
- Oct 10 - Oct 11, 2018
Instructors
Wiedmann, M
Additional Information
Participation in Dairy Extension workshops is by application only. Please complete the application at https://foodscience.cals.cornell.edu/content/dairy-extention-workshop-participation-application-fall-2018. Contact Louise Felker (lmf226@cornell.edu) with any questions.
Instructor Consent Required (Add)
Seven Week - Second.
Credits and Grading Basis
0.5 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Section Topic
Topic: Advanced Cheese Making
Class Number & Section Details
Meeting Pattern
- TW
- Oct 16 - Oct 17, 2018
Instructors
Wiedmann, M
Additional Information
Participation in these courses is restricted to Food Science students and determined via application, with no exceptions. Preference given to students with prior knowledge of cheesemaking. The online application form can be found at https://foodscience.cals.cornell.edu/content/dairy-extension-workshop-participation-application-fall-2018. Questions about course content should be directed to Louise Felker, lmf226@cornell.edu.
Instructor Consent Required (Add)
Seven Week - Second.
Credits and Grading Basis
0.5 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Section Topic
Topic: Basic Cheese Making
Class Number & Section Details
Meeting Pattern
- TW
- Oct 23 - Oct 24, 2018
Instructors
Wiedmann, M
Additional Information
Participation in this course is restricted to Food Science students and determined via application, with no exceptions. The online application form can be found at https://foodscience.cals.cornell.edu/content/dairy-extension-workshop-participation-application-fall-2018. Questions about course content should be directed to Louise Felker, lmf226@cornell.edu.
Instructor Consent Required (Add)
FDSC 4960
Course Description
On-the-job learning experience under the supervision of professionals in a cooperating organization. A learning contract is written between the faculty supervisor and students, stating the conditions of ... view course details
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- TBA
Instructors
Staff
Additional Information
Students from all Colleges must submit a CALS Special Studies Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.
Instructor Consent Required (Add)
FDSC 4970
Course Description
May include individual tutorial study, a special topic selected by a professor or a group of students, or selected lectures of a course already offered. Since topics vary, the course may be repeated for ... view course details
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TBA
Instructors
Staff
Additional Information
Students from all Colleges must submit a CALS Special Studies Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.
Instructor Consent Required (Add)
FDSC 4980
Course Description
Students assist in teaching a course appropriate to their previous training and experience. Students meet with a discussion or laboratory section and regularly discuss objectives with the course ... view course details
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TBA
Instructors
Staff
Additional Information
Students from all Colleges must submit a CALS Special Studies Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.
Instructor Consent Required (Add)
FDSC 4990
Course Description
Students conduct original research directed by a food science faculty member. view course details
Regular Academic Session.
Credits and Grading Basis
1-4 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TBA
Instructors
Staff
Additional Information
Students from all Colleges must submit a CALS Special Studies Form (Available online: http://cals.cornell.edu/academics/registrar/policies/#independent-study). Do not sign into section 601. You will be put in the course after submitting form online.
Instructor Consent Required (Add)
FDSC 5000
Course Description
Problem-solving project involving analysis and/or active research in the field of Food Science and Technology. view course details
FDSC 5204
Course Description
Active learning course covering viticulture and enology principles and practices, emphasizing cool climate production. Course examines environmental factors affecting grape production and quality, soils, ... view course details
Regular Academic Session. Choose one lecture and one discussion. Combined with: FDSC 2204, PLHRT 2204, PLHRT 5204, VIEN 2204, VIEN 5204
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 202
Instructors
Arnink, K
Moss, R
Additional Information
Graduate-level section of VIEN/PLHRT/FDSC 2204. Graduate students only.
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 202
Instructors
Arnink, K
FDSC 5940
Course Description
Microorganisms play a central role in a variety of food, agricultural, and environmental processes. this course presents a comprehensive survey of the roles that microorganisms play ... view course details
Regular Academic Session. Choose one lecture and one discussion. Combined with: BIOMI 3940, FDSC 3940
Credits and Grading Basis
3 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TRStocking Hall 202
Instructors
Batt, C
Additional Information
This section of Applied and Food Microbiology is for graduate students only.
Class Number & Section Details
Meeting Pattern
- RStocking Hall 202
Instructors
Batt, C
Additional Information
This section of Applied and Food Microbiology is for graduate students only.
FDSC 6000
Course Description
Weekly seminar series on contemporary topics and issues in the field of food science and technology. Representatives from academia, industry, and government provide presentations on a wide variety of topics. ... view course details
Seven Week - First.
Credits and Grading Basis
0.5 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- TStocking Hall 146
- Aug 23 - Oct 12, 2018
Instructors
Staff
Additional Information
Requirement for: all graduate students in field of food science and technology. Highly recommended for graduate students minoring in food science and technology.
FDSC 6010
Course Description
Students are first introduced to the principles and applications in food chemistry, food microbiology, food processing and engineering, sensory science, and international food science. Then students review ... view course details
Regular Academic Session.
Credits and Grading Basis
2 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- MStocking Hall 146
Instructors
Acree, T
Additional Information
Enrollment limited to: graduate students.
FDSC 6950
Course Description
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 ... view course details
Regular Academic Session.
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- WStocking Hall 315
Instructors
Staff
Additional Information
Enrollment limited to: Food Science graduate students. This section of 6950 is designed for students interested in Food Chemistry.
Regular Academic Session.
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- WStocking Hall 202
Instructors
Padilla-Zakour, O
Additional Information
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.
FDSC 6960
Course Description
On-the-job learning experience under the supervision of professionals in a cooperating organization. A learning contract is written between the faculty supervisor and students, stating the conditions of ... view course details
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-6 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
FDSC 6970
Course Description
Independent study for graduate students. view course details
FDSC 6980
Course Description
Designed to give graduate students teaching experience through involvement in planning and teaching courses under the supervision of field faculty members. The experience may include leading discussion ... view course details
FDSC 8900
Course Description
Thesis Research for MS students in the Field of Food Science & Technology. view course details
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
FDSC 9900
Course Description
Dissertation resesearch for PhD students in the Field of Food Science & Technology. view course details
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-12 Credits Sat/Unsat(Satisfactory/Unsatisfactory)