FDSC 6950 - Current Readings in Food Science

Fall, spring. 1 credit. (May be repeataed for credit.) S–U grades only.

Prerequisite: 3000- to 4000-level course relevant to chosen topic. Enrollment limited to: Graduate students in food science strongly encouraged to enroll.

Staff.

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, packaging, and food engineering. Interested students should contact the designated instructor(s) for each semester.