FDSC 6010

Principles and Applications of Food Science and Technology

Course Description

Course information provided by the Courses of Study 2024-2025.

Students are first introduced to the principles and applications in food chemistry, food microbiology, food processing and engineering, sensory science, and international food science. Then students review and discuss the research literature in these fields.

When Offered Fall.

Permission Note Enrollment limited to: graduate students.

Comments Required for all first-year graduate students with majors and minors in Food Science and Technology.

• Identify scholarly research related to a field of food science.
• Analyze, evaluate, and discuss a food ethics case study.
• Recognize and explain the core competencies of food science.
• Demonstrate the fundamentals of effectively writing academic and professional papers.

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