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FDSC 497 Professional Seminar: Food (1.5 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)


Food Science : A capstone course which requires a student to research a topic relevant to an industrial aspect of Food Science, prepare a report and communicate that information to a peer audience in a succinct and professional manner.

Terms: Fall 2010

Instructors: Frederik R Van de Voort (Fall)

  • Fall or Winter

  • Note: Open to students who have completed a minimum of 75 credits in the dual degree/concurrent program in Food Science/Nutritional Science or permission of Department.