FDSC 6950

FDSC 6950

Course information provided by the Courses of Study 2019-2020.

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
  • Participate in a habitual engagement with current literature.
  • Demonstrate skills related to the critical evaluation of methods and conclusions.
  • Lead academic conversation within a given field of literature

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Flavor Applications

  •  3528FDSC 6950  DIS 201

  • Enrollment limited to: Food Science graduate students.

Enrollment Information
Syllabi: none
  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Technologies for Sustainable Food Systems

  •  4060FDSC 6950  DIS 202

  • Enrollment limited to: Food Science graduate students.