Course ID: | FDST 4400. 3 hours. 1 hours lecture and 6 hours lab per week. |
Course Title: | Experiential Senior Project in Food Science |
Course Description: | Students will integrate critical thinking technical, business,
and professional skills to solve problems related to a real or
realistic food industry-type situation. At least one scenario
will be provided to the class based on a prototype product or
process in a food company. |
Oasis Title: | Exper Senior Proj Food Science |
Nontraditional Format: | This senior-level course deals with application of scientific,
technical, and critical skills in previous courses, internships,
etc. Student teams will lay out a critical path to address the
problem/scenario presented by the instructor and/or industry
advisor. Hence, most of the work will be done in a non-
traditional format. Periodic meetings with each student team
will serve to assess progress, provide feedback, cover lecture
topics, and, when necessary, fill knowledge gaps. |
Prerequisite: | FDST 4012/6012-4012L/6012L or permission of department |
Semester Course Offered: | Offered fall semester every year. |
Grading System: | A-F (Traditional) |
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Course Objectives: | 1. Discuss and understand the scope of a food industry problem
2. Categorize and schedule all the tasks that need to be done
to successfully solve the problem
3. Plan and perform any experiment necessary to collect data to
solve the problem
4. Synthesize relevant information and periodically report
project progress
5. Assemble and analyze data from the literature and experiments
6. Formulate and evaluate alternatives to problem solution
7. Propose the best problem solution
8. Effectively present the final project results orally and in
writing to the industry partner and participating faculty |
Topical Outline: | 1. Problem formulation
2. Project scheduling and management
3. Time management
4. Leadership and teamwork
5. Conflict resolution
6. Professional communication
7. Professional ethics |