FDSC 4000

FDSC 4000

Course information provided by the Courses of Study 2021-2022.

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)

  • 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

  •   Regular Academic Session. 

  • 2 Credits Graded

  •  1689 FDSC 4000   LEC 001

    • W Stocking Hall 202
    • Jan 24 - May 10, 2022
    • Padilla-Zakour, O

      Xavier, B

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