FDSC 4000 - Capstone Project in Food Science

(CU-CEL)

Spring. 2 credits. Student option grading.

Enrollment limited to: juniors and seniors majoring in Food Science.

B. Xavier.

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).

Outcome 1: Apply critical thinking, problem solving, and project management skills.

Outcome 2: Develop professional skills and demonstrate business-level interaction.

Outcome 3: Apply and demonstrate proficiency with food science concepts.

Outcome 4: Practice effective communication to diverse groups, including industry and academic partners.

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