FDSC 6950

Last Updated

  • Schedule of Classes - June 19, 2018 12:09PM EDT
  • Course Catalog - March 23, 2018 2:31PM EDT

FDSC 6950
Current Readings in Food Science

Course information provided by the Courses of Study 2017-2018.

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
  • Develop a habitual engagement with current literature.
  • Improve skills related to the critical evaluation of methods and conclusions.
  • Foster graduate student lead communication.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  •  3503 FDSC 6950   DIS 201

  •  

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

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • 15671 FDSC 6950   DIS 202

  •  

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

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • 15877 FDSC 6950   DIS 203

  •  

  • Enrollment limited to: Food Science graduate students. This section of 6950 is designed for students interested in sensory analysis.