FDSC 6950
Last Updated
- Schedule of Classes - May 15, 2019 12:56PM EDT
- Course Catalog - March 4, 2019 1:00PM EST
Classes
FDSC 6950
Course Description
Course information provided by the Courses of Study 2018-2019.
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.
Regular Academic Session.
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Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
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Class Number & Section Details
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Meeting Pattern
- W Stocking Hall M01
Instructors
Batt, C
Padilla-Zakour, O
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Additional Information
Enrollment limited to: Food Science graduate students, or consent of the instructor. This section of 6950 is designed for students interested in food microbiology.
Regular Academic Session.
-
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
-
Class Number & Section Details
-
Meeting Pattern
- F Stocking Hall 201
Instructors
Padilla-Zakour, O
-
Additional Information
Enrollment limited to: Food Science graduate students, or consent of the instructor. This section of 6950 is designed for students interested in Food Toxicology.
Regular Academic Session.
-
Credits and Grading Basis
1 Credit Sat/Unsat(Satisfactory/Unsatisfactory)
-
Class Number & Section Details
-
Meeting Pattern
- W Stocking Hall 201
Instructors
Padilla-Zakour, O
-
Additional Information
Enrollment limited to: Food Science graduate students. This section of 6950 is designed for students interested in sensory analysis.
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