FDSC 4000

FDSC 4000

Course information provided by the Courses of Study 2020-2021.

This course is designed to provide students with the opportunity to apply Food Science knowledge and skills to solve specific, real life technical problems incurred by food processors. Under the guidance of faculty mentors, teams consisting of 4 – 5 students will act as consultants for local industry partners working with the New York State Food Venture Center (NYSFVC).

When Offered Spring.

Permission Note Enrollment limited to: juniors and seniors majoring in Food Science.

Course Attribute (CU-CEL)

Outcomes
  • Apply critical thinking, problem solving, and project management skills.
  • Develop professional skills and demonstrate business-level interaction.
  • Apply and demonstrate proficiency with food science concepts.
  • Practice effective communication to diverse groups, including industry and academic partners.

View Enrollment Information

Enrollment Information
Syllabi: 1 available
  •   Regular Academic Session. 

  • 2 Credits Stdnt Opt

  •  1942FDSC 4000  LEC 001

    • RStocking Hall 148
    • Feb 8 - May 14, 2021
    • Padilla-Zakour, O

      Xavier, B

  • Instruction Mode: Hybrid-Online and In Person
    Hybrid: rotational in person attendance to be determined by instructor. Prerequisites: Major in Food Science, Junior or senior standing.
    Enrollment limited to students who are able to attend in-person classes in the Ithaca area.

Enrollment Information
Syllabi: 1 available
  •   Regular Academic Session. 

  • 2 Credits Stdnt Opt

  • 20332FDSC 4000  LEC 002

    • ROnline Meeting
    • Feb 8 - May 14, 2021
    • Padilla-Zakour, O

      Xavier, B

  • Instruction Mode: Online
    Hybrid: rotational in person attendance to be determined by instructor. Prerequisites: Major in Food Science, Junior or senior standing.