FDSC 6950 - Current Readings in Food Science

Fall, Spring. 1 credit (may be repeated for credit). S/U grades only.

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

A. Abbaspourrad, T. Acree, C. Batt, R. Dando, M. Wiedmann.

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.

Outcome 1: Participate in a habitual engagement with current literature.

Outcome 2: Demonstrate skills related to the critical evaluation of methods and conclusions.

Outcome 3: Lead academic conversation within a given field of literature