FDSC 6950

Last Updated

  • Schedule of Classes - January 5, 2026 3:59PM EST

FDSC 6950
Current Readings in Food Science

Course information provided by the 2025-2026 Catalog.

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.


Prerequisites upper division course relevant to chosen topic.

Last 1 Terms Offered 2025FA

View Enrollment Information

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Sensory Science

  •  3181 FDSC 6950   DIS 201

  •  

  • Instruction Mode: In Person

    Enrollment limited to: Food Science graduate students or permission of instructor.

Syllabi: none

  •   Regular Academic Session. 

  • 1 Credit Sat/Unsat

  • Topic: Yeasts in Food Production

  •  3182 FDSC 6950   DIS 202

  •  

  • Instruction Mode: In Person

    Enrollment limited to: Food Science graduate students or permission of instructor.