FDSC 4000
Last Updated
- Schedule of Classes - December 12, 2024 7:40PM EST
- Course Catalog - December 12, 2024 7:07PM EST
Classes
FDSC 4000
Course Description
Course information provided by the Courses of Study 2024-2025.
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.
Regular Academic Session. Choose one lecture and one field studies.
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Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
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Class Number & Section Details
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Meeting Pattern
- W
- Jan 21 - May 6, 2025
Instructors
Dando, R
Xavier, B
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Additional Information
Instruction Mode: In Person
Enrollment limited to: senior and junior Food Science majors.
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