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.