FDSC 6950

Last Updated

  • Schedule of Classes - January 11, 2024 7:32PM EST
  • Course Catalog - January 11, 2024 7:07PM EST

FDSC 6950
Current Readings in Food Science

Course information provided by the Courses of Study 2023-2024. Courses of Study 2023-2024 is scheduled to publish mid-June.

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

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Food and the Gut Microbiome

  •  1903 FDSC 6950   DIS 201

  •  

  • Instruction Mode: In Person
    Enrollment limited to: Food Science graduate students.

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Food Microbiology

  •  2101 FDSC 6950   DIS 202

  •  

  • Instruction Mode: In Person
    Enrollment limited to: Food Science graduate students.