Food Science (FDSC)Agriculture and Life Sciences
Showing 38 results.
Course descriptions provided by the Courses of Study 2020-2021.
Last Updated
- Schedule of Classes - April 19, 2021 7:14PM EDT
- Course Catalog - April 19, 2021 7:15PM EDT
Classes
FDSC 1102
Course Description
Provides students with opportunities to learn more about their personality type and strengths while applying this information to leadership and team building skills, diversity and ethics issues, as well ... view course details
Regular Academic Session.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Goddard, J
Additional Information
Instruction Mode: Online
Prerequisite: FDSC 1101. Restricted to Food Science majors.Instructor Consent Required (Add)
FDSC 1105
Course Description
Students learn in the vineyard, teaching winery, laboratory, and on a winery field trip. Includes practice of techniques relevant to growing grapes, making and evaluating wines, and writing scientific ... view course details
Regular Academic Session. Choose one lecture and one laboratory. Combined with: VIEN 1105
Credits and Grading Basis
2 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
Meeting Pattern
- FOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Arnink, K
Additional Information
Instruction Mode: Online
Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- FOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Arnink, K
Additional Information
Instruction Mode: Online
Class Number & Section Details
Meeting Pattern
- FStocking Hall 156
- Feb 8 - May 14, 2021
Instructors
Arnink, K
Additional Information
Instruction Mode: Hybrid-Online and In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
FDSC 1500
Course Description
The goals of this course are to help students make healthier and safer food choices and critically evaluate contemporary foodissues. Topics include: food systems, federal dietary guidelines, relationships ... view course details
Regular Academic Session.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TROnline Meeting
- Feb 8 - May 14, 2021
Instructors
Brady, J
Liu, R
Additional Information
Instruction Mode: Online
FDSC 2100
Course Description
Introduces basic analytical techniques for food analysis and other biological analysis. Emphasizes fundamental principles of analytical chemistry, basic laboratory techniques, and modern instrumental methods. ... view course details
Regular Academic Session.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TROnline Meeting
- Feb 8 - May 14, 2021
Instructors
Liu, R
Additional Information
Instruction Mode: Online
Prerequisite: CHEM 2070 and CHEM 1570 or equivalent.
FDSC 2110
Course Description
The experiments conducted in Food Analysis lab provide context for the application of principles of food analysis. Students will analyze complex food products for lipids, minerals, carbohydrates, proteins ... view course details
Regular Academic Session. Choose one discussion and one laboratory.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- FOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Loss, C
Additional Information
Instruction Mode: Online
Class Number & Section Details
Meeting Pattern
- MStocking Hall M31
- Feb 8 - May 14, 2021
Instructors
Loss, C
Additional Information
Instruction Mode: Hybrid-Online and In Person
Hybrid: rotational in person attendance to be determined by instructor.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Class Number & Section Details
Meeting Pattern
- TStocking Hall M31
- Feb 8 - May 14, 2021
Instructors
Loss, C
Additional Information
Instruction Mode: Hybrid-Online and In Person
Hybrid: rotational in person attendance to be determined by instructor.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Class Number & Section Details
Meeting Pattern
- TStocking Hall M31
- Feb 8 - May 14, 2021
Instructors
Loss, C
Additional Information
Instruction Mode: Hybrid-Online and In Person
Hybrid: rotational in person attendance to be determined by instructor.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- TOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Loss, C
Additional Information
Instruction Mode: Online
FDSC 2206
Course Description
Fermentation of food changed the course of human history. This course will help interested students learn about fermentations, generally, and concentrate on examples within major categories of fermented ... view course details
Seven Week - Second. Combined with: VIEN 2206
Credits and Grading Basis
1 Credit GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
Meeting Pattern
- ROnline Meeting
- Mar 29 - May 14, 2021
Instructors
Arnink, K
Additional Information
Instruction Mode: Online
FDSC 2300
Course Description
Learn the science behind some favorite and new foods. Working with chefs from Cornell Dining, the underlying principles of the foods prepared in class are explained. The final exam is the preparation of ... view course details
Regular Academic Session. Combined with: FDSC 2300
Credits and Grading Basis
1 Credit GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
Meeting Pattern
- WStatler Hall 185-Aud
- Feb 8 - May 14, 2021
Instructors
Loss, C
Additional Information
Instruction Mode: Hybrid-Online and In Person
Hybrid: rotational in person attendance to be determined by instructor.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Regular Academic Session. Choose one lecture and one laboratory. Combined with: FDSC 2300
Credits and Grading Basis
2 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
Meeting Pattern
- WStatler Hall 185-Aud
- Feb 8 - May 14, 2021
Instructors
Loss, C
Additional Information
Instruction Mode: Hybrid-Online and In Person
Hybrid: rotational in person attendance to be determined by instructor. Laboratory section enrollment is by instructor permission only. Please contact Dr. Chris Loss (crl3@cornell.edu) for a permission code. Preference given to Food Science majors and minors.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- WStocking Hall 158
- Feb 8 - May 14, 2021
Instructors
Staff
Additional Information
Instruction Mode: Hybrid-Online and In Person
Hybrid: rotational in person attendance to be determined by instructor. Laboratory section enrollment is by instructor permission only. Please contact Dr. Chris Loss (crl3@cornell.edu) for a permission code. Preference given to Food Science majors and minors.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Regular Academic Session.
Credits and Grading Basis
1 Credit GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
Meeting Pattern
- WOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Loss, C
Additional Information
Instruction Mode: Online
Hybrid: rotational in person attendance to be determined by instructor.
FDSC 2310
Course Description
This course uses beer and brewing science as a starting point to explore topics in fermentation biology, food chemistry, food processing, and sensory perception. Students will learn to recognize the major ... view course details
Seven Week - First. Combined with: VIEN 2310
Credits and Grading Basis
1 Credit Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWOnline Meeting
- Feb 8 - Mar 26, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: Online
Prerequisites: Introductory biology and chemistry or permission of instructor. A $25 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week. If this section of the course is full, please check VIEN 2310 to determine if seats are still open.
FDSC 2360
Course Description
As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details
Seven Week - Second. Combined with: VIEN 2360
Credits and Grading Basis
1 Credit Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWOnline Meeting
- Mar 29 - May 14, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: Online
Introductory biology and chemistry or permission of instructor. A $50 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week. If this section of the course is full, please check VIEN 2310 to determine if seats are still open.
FDSC 2400
Course Description
Investigates the composition of grapes and wine and the most common analytical tools used in their evaluation. Both the theoretical and practical aspects of grape and wine analyses are considered. view course details
Regular Academic Session. Choose one lecture and one laboratory. Combined with: FDSC 5400, VIEN 2400, VIEN 5400
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MStocking Hall 148
- Feb 8 - May 14, 2021
Instructors
Reshef, N
Sacks, G
Additional Information
Instruction Mode: In Person
Prerequisites: One semester of chemistry.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- WStocking Hall M31
- Feb 8 - May 14, 2021
Instructors
Reshef, N
Sacks, G
Additional Information
Instruction Mode: In Person
Prerequisites: One semester of chemistry.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- WStocking Hall M31
- Feb 8 - May 14, 2021
Instructors
Reshef, N
Sacks, G
Additional Information
Instruction Mode: In Person
Prerequisites: One semester of chemistry.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
FDSC 3960
Course Description
Food Science 3960/FDSC 5960Â will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such ... view course details
Regular Academic Session. Combined with: FDSC 5960
Credits and Grading Basis
2 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- TROnline Meeting
- Feb 8 - May 14, 2021
Instructors
Snyder, A
Additional Information
Instruction Mode: Online
Prerequisite: BIOMI 2900 or permission of instructor. Students participating in this course will be assessed a $125 course fee via the bursar for certification materials, SQF testing, and GMP certification.Instructor Consent Required (Add)
FDSC 4000
Course Description
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 ... view course details
Regular Academic Session.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- RStocking Hall 148
- Feb 8 - May 14, 2021
Instructors
Padilla-Zakour, O
Xavier, B
Additional Information
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.
Regular Academic Session.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- ROnline Meeting
- Feb 8 - May 14, 2021
Instructors
Padilla-Zakour, O
Xavier, B
Additional Information
Instruction Mode: Online
Hybrid: rotational in person attendance to be determined by instructor. Prerequisites: Major in Food Science, Junior or senior standing.
FDSC 4010
Course Description
Introduction to topics and events sequence that provide the foundation for development of new food products, building upon knowledge acquired from other food science courses. The course allows students ... view course details
Regular Academic Session.
Credits and Grading Basis
2 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- FStocking Hall 148
- Feb 8 - May 14, 2021
Instructors
Padilla-Zakour, O
Additional Information
Instruction Mode: In Person
Prerequisite: FDSC 3940, FDSC 4170, and FDSC 4210, or permission of instructor.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Regular Academic Session.
Credits and Grading Basis
2 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- FOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Padilla-Zakour, O
Additional Information
Instruction Mode: Online
Prerequisite: FDSC 3940, FDSC 4170, and FDSC 4210, or permission of instructor.
FDSC 4040
Course Description
This is a course with an emphasis on understanding the interactions of food ingredients and their role and functionality in the food product. This course is designed to enable students to utilize a step ... view course details
Regular Academic Session.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Abbaspourrad, A
Additional Information
Instruction Mode: Online
Prerequisite: FDSC 4180 or concurrent enrollment
FDSC 4110
Course Description
The successful preparation of food for personal joy, or culinary and manufacturing profitability is driven by consumer perceptions of flavor, value, nutrition, ecological implications, in that order. Therefore, ... view course details
Regular Academic Session.
Credits and Grading Basis
2 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- MWOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Acree, T
Additional Information
Instruction Mode: Online
FDSC 4170
Course Description
Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their ... view course details
Regular Academic Session.
Credits and Grading Basis
3 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- MWFOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Brady, J
Additional Information
Instruction Mode: Online
Prerequisite: CHEM 1570 or BIOMG 3300 or BIOMG 3310.
FDSC 4190
Course Description
Deals with the chemical properties of food components and changes they undergo in processing and storage. Stresses relationships between the chemical composition of foods and functional, nutritional, and ... view course details
Regular Academic Session.
Credits and Grading Basis
2 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- ROnline Meeting
- Feb 8 - May 14, 2021
Instructors
Mukai, M
Additional Information
Instruction Mode: Online
Prerequisite: BIOBM 3300 or BIOBM 3310 or CHEM 1570 and FDSC 4170.
FDSC 4220
Course Description
Covers functional foods and nutraceuticals, bioactive compounds, antioxidants and dietary supplements, micronutrient fortification, botanicals, and herbs in disease prevention and health promotion. Emphasizes ... view course details
Regular Academic Session. Combined with: FDSC 6220
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Liu, R
Additional Information
Instruction Mode: Online
Prerequisite: Basic biochemistry course or permission of instructor.
FDSC 4250
Course Description
Combined lecture-laboratory course focusing on principles and practices fundamental to dairy foods processing. The first part deals with the main unit operations used in dairy processing and food processing ... view course details
Regular Academic Session. Combined with: FDSC 4250
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 148
- Feb 8 - May 14, 2021
Instructors
Moraru, C
Additional Information
Instruction Mode: Hybrid-Online and In Person
Prerequisite: 3210, 4180, 4230, or permission of instructor. Students enrolling in just the lecture (Lec 001) will receive 2 credits for the course.
Hybrid: rotational in person attendance to be determined by instructor.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Regular Academic Session. Choose one lecture and one laboratory. Combined with: FDSC 4250
Credits and Grading Basis
3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWStocking Hall 148
- Feb 8 - May 14, 2021
Instructors
Moraru, C
Additional Information
Instruction Mode: Hybrid-Online and In Person
Prerequisite: 3210, 4180, 4230, or permission of instructor. This lecture/ laboratory section is restricted to Food Science undergraduate students with the Food Science and Food Safety options.
Hybrid: rotational in person attendance to be determined by instructor.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Class Number & Section Details
Meeting Pattern
- TStocking Hall 264
- Feb 8 - May 14, 2021
Instructors
Dumpler, J
Moraru, C
Additional Information
Instruction Mode: In Person
Prerequisite: 3210, 4180, 4230, or permission of instructor. This lecture/ laboratory section is restricted to Food Science undergraduate students with the Food Science and Food Safety options.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Class Number & Section Details
Meeting Pattern
- TStocking Hall 264
- Feb 8 - May 14, 2021
Instructors
Dumpler, J
Moraru, C
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Class Number & Section Details
Meeting Pattern
- TStocking Hall 264
- Feb 8 - May 14, 2021
Instructors
Dumpler, J
Moraru, C
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Regular Academic Session.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Moraru, C
Additional Information
Instruction Mode: Online
Prerequisite: 3210, 4180, 4230, or permission of instructor. Students enrolling in just the lecture (Lec 001) will receive 2 credits for the course.
Regular Academic Session. Choose one lecture and one laboratory.
Credits and Grading Basis
3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- MWOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Moraru, C
Additional Information
Instruction Mode: Online
Prerequisite: 3210, 4180, 4230, or permission of instructor. Students enrolling in just the lecture (Lec 001) will receive 2 credits for the course.
Class Number & Section Details
Meeting Pattern
- TOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Dumpler, J
Moraru, C
Additional Information
Instruction Mode: Online
FDSC 4310
Course Description
An introduction to the practical application of brewing. Students will make several different styles of beer in a laboratory setting to understand how raw materials and processing technologies influence ... view course details
Seven Week - First. Choose one lecture and one laboratory. Combined with: VIEN 4310
Credits and Grading Basis
1.5 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- FStocking Hall 156
- Feb 8 - Mar 26, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- FStocking Hall 156
- Feb 8 - Mar 26, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Seven Week - First. Choose one lecture and one laboratory. Combined with: VIEN 4310
Credits and Grading Basis
1.5 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- FOnline Meeting
- Feb 8 - Mar 26, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: Online
Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- FOnline Meeting
- Feb 8 - Mar 26, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: Online
Instructor Consent Required (Add)
FDSC 4360
Course Description
As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle ... view course details
Seven Week - Second. Choose one lecture and one laboratory. Combined with: VIEN 4360
Credits and Grading Basis
1.5 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- FStocking Hall 156
- Mar 29 - May 14, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: In Person
Prerequisites: VIEN 2204, VIEN 2205. Enrollment preference given to Viticulture & Enology students.
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- FStocking Hall 156
- Mar 29 - May 14, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Seven Week - Second. Choose one lecture and one laboratory. Combined with: VIEN 4360
Credits and Grading Basis
1.5 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- FOnline Meeting
- Mar 29 - May 14, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: Online
Prerequisites: VIEN 2204, VIEN 2205. Enrollment preference given to Viticulture & Enology students.Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- FOnline Meeting
- Mar 29 - May 14, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: Online
Instructor Consent Required (Add)
FDSC 4700
Course Description
Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general ... view course details
Regular Academic Session. Combined with: VIEN 4700
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TROnline Meeting
- Feb 8 - May 14, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: Online
FDSC 4710
Course Description
In the laboratory of part II of the Winemaking Theory and Practice courses, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and ... view course details
Regular Academic Session. Combined with: VIEN 4710
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TStocking Hall 156
- Feb 8 - May 14, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Regular Academic Session. Combined with: VIEN 4710
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- RStocking Hall 156
- Feb 8 - May 14, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.
Regular Academic Session. Combined with: VIEN 4710
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- TOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Bershaw, D
Additional Information
Instruction Mode: Online
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
Project Session Full.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Class Number & Section Details
Meeting Pattern
- TBA
- Feb 8 - May 14, 2021
Instructors
Staff
Additional Information
Instruction Mode: Independent Studies
Students from all colleges must submit an Independent Study 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)
Project Session Full.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
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
Project Session Full.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TBA
- Feb 8 - May 14, 2021
Instructors
Staff
Additional Information
Instruction Mode: Independent Studies
Students from all colleges must submit an Independent Study 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
Project Session Full.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
Meeting Pattern
- TBA
- Feb 8 - May 14, 2021
Instructors
Staff
Additional Information
Instruction Mode: Independent Studies
Students from all colleges must submit an Independent Study 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
FDSC 5400
Course Description
VIEN 5400 is a 2-credit course (1 credit lecture, 1 credit lab) with an emphasis on understanding the practice and theory behind analytical techniques routinely used in the wine and grape industries, and ... view course details
Regular Academic Session. Choose one lecture and one laboratory. Combined with: FDSC 2400, VIEN 2400, VIEN 5400
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MStocking Hall 148
- Feb 8 - May 14, 2021
Instructors
Reshef, N
Sacks, G
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- WStocking Hall M31
- Feb 8 - May 14, 2021
Instructors
Reshef, N
Sacks, G
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
Class Number & Section Details
Meeting Pattern
- WStocking Hall M31
- Feb 8 - May 14, 2021
Instructors
Reshef, N
Sacks, G
Additional Information
Instruction Mode: In Person
Enrollment limited to students who are able to attend in-person classes in the Ithaca area.Instructor Consent Required (Add)
FDSC 5960
Course Description
Food Science 3960 /5960 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such ... view course details
Regular Academic Session. Combined with: FDSC 3960
Credits and Grading Basis
2 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
Meeting Pattern
- TROnline Meeting
- Feb 8 - May 14, 2021
Instructors
Snyder, A
Additional Information
Instruction Mode: Online
Students participating in this course will be assessed a $125 course fee via the bursar for certification materials, SQF testing, and GMP certification.
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 - Second.
Credits and Grading Basis
0.5 Credits S/U NoAud(Satisfactory/Unsatisfactory (no audit))
Class Number & Section Details
Meeting Pattern
- TOnline Meeting
- Mar 29 - May 14, 2021
Instructors
Mansfield, A
Additional Information
Instruction Mode: Online
Requirement for all graduate students in the field of Food Science and Technology. Strongly recommended for graduate students minoring in Food Science and Technology.
FDSC 6060
Course Description
This course is designed to foster connections between our graduate student population in the Field of Food Science. The class meets once per week, where students will present on their own research. Each ... view course details
Seven Week - First.
Credits and Grading Basis
0.5 Credits S/U NoAud(Satisfactory/Unsatisfactory (no audit))
Class Number & Section Details
Meeting Pattern
- TOnline Meeting
- Feb 8 - Mar 26, 2021
Instructors
Dando, R
Additional Information
Instruction Mode: Online
Limited to graduate students in the Field of Food Science and Technology, or via instructor permission.
FDSC 6220
Course Description
Covers functional foods and nutraceuticals, bioactive compounds, antioxidants and dietary supplements, micronutrient fortification, and botanicals and herbs in disease prevention and health promotion. ... view course details
Regular Academic Session. Combined with: FDSC 4220
Credits and Grading Basis
2 Credits Graded(Letter grades only)
Class Number & Section Details
Meeting Pattern
- MWOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Liu, R
Additional Information
Instruction Mode: Online
Prerequisite: Basic biochemistry course or permission of instructor.
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)
Section Topic
Topic: Flavor Applications
Class Number & Section Details
Meeting Pattern
- REmerson Hall 135
- Feb 8 - May 14, 2021
Instructors
Dando, R
Additional Information
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.
Regular Academic Session.
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
Section Topic
Topic: Food Engineering
Class Number & Section Details
Meeting Pattern
- WOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Rizvi, S
Additional Information
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.
Regular Academic Session.
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
Section Topic
Topic: Food Safety
Class Number & Section Details
Meeting Pattern
- MOnline Meeting
- Feb 8 - May 14, 2021
Instructors
Nugen, S
Additional Information
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.
Regular Academic Session.
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
Section Topic
Topic: Flavor Applications
Class Number & Section Details
Meeting Pattern
- ROnline Meeting
- Feb 8 - May 14, 2021
Instructors
Dando, R
Additional Information
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.
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)
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
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Stdnt Opt(Letter or S/U grades)
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
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
Regular Academic Session.
Credits and Grading Basis
1-3 Credits Sat/Unsat(Satisfactory/Unsatisfactory)
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)
FDSC 9900
Course Description
Dissertation research 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)
Class Number & Section Details
Meeting Pattern
- TBA
- Feb 8 - May 14, 2021
Instructors
Acree, T
Additional Information
Instruction Mode: Directed Research
Enrollment limited to: PhD students.
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)