FDSC 6950

Last Updated

  • Schedule of Classes - June 25, 2020 7:14PM EDT
  • Course Catalog - June 25, 2020 7:15PM EDT

FDSC 6950
Current Readings in Food Science

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

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  •  3201 FDSC 6950   DIS 201

  •  

  • Instruction Mode: Hybrid - Online & 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 sensory.

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  •  3930 FDSC 6950   DIS 202

  •  

  • Instruction Mode: Hybrid - Online & 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

  • 17894 FDSC 6950   DIS 203

  •  

  • Instruction Mode: Hybrid - Online & In Person
    Enrollment limited to: Food Science graduate students, or consent of the instructor. This section of 6950 is designed for students interested in flavor chemistry.