FDSC 6950

FDSC 6950

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

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

  •  2309FDSC 6950  DIS 201

  • Instruction Mode: 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.
    Enrollment limited to students who are able to attend in-person classes in the Ithaca area.

Enrollment Information
Syllabi: 1 available
  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Food Engineering

  •  2848FDSC 6950  DIS 202

    • WOnline Meeting
    • Feb 8 - May 14, 2021
    • Rizvi, S

  • Instruction Mode: Online
    Enrollment limited to: Food Science graduate students, or consent of the instructor. This section of 6950 is designed for students interested in food engineering.

Enrollment Information
Syllabi: none
  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Food Safety

  •  3256FDSC 6950  DIS 203

    • MOnline Meeting
    • Feb 8 - May 14, 2021
    • Nugen, S

  • Instruction Mode: Online
    Enrollment limited to: Food Science graduate students, or consent of the instructor. This section of 6950 is designed for students interested in food safety.

Enrollment Information
Syllabi: none
  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Flavor Applications

  • 20915FDSC 6950  DIS 204

    • ROnline Meeting
    • Feb 8 - May 14, 2021
    • Dando, R

  • Instruction Mode: Online
    Enrollment limited to: Food Science graduate students, or consent of the instructor. This section of 6950 is designed for students interested in food sensory.