Course ID: | FDST 4800. 1-3 hours. Repeatable for maximum 6 hours credit. |
Course Title: | Special Problems in Food Science |
Course Description: | Undergraduate research problems in food science. |
Oasis Title: | SPEC PROB IN FS |
Nontraditional Format: | Individual study, reading, and/or laboratory projects under the direction of a project director. |
Prerequisite: | Permission of department |
Semester Course Offered: | Offered fall, spring and summer semester every year. |
Grading System: | A-F (Traditional) |
|
Course Objectives: | After successful completion of this course, students should
have the ability:
- to identify the possible causes for food safety/quality
problems by following the process flow or laboratory routines
in food industry
(Knowledge)
- to describe the technology and current practices for food
quality aspects in the food industry
(Comprehension)
- to implement the knowledge and skills learned from food
science courses in solving the food safety and/or quality of
product
(Application)
- to compare alternative methods for solving the problem
(Analysis)
- to write a final report with observation and literature
search
(Synthesis)
- to present the report orally and answer questions from the
faculty
(Evaluation) |
Topical Outline: | Non-traditional format for the course, but an assigned faculty
will direct the student throughout the semester. The student
will learn identification of specific problems of food
processing, safety and/or quality. The possible solutions to
the problem will be discussed and the student(s) will be guided
to explore various approaches based on the published
literature, industry input or laboratory experiments. The work
could be done by individual student or a team of students.
A final written report is required for all enrolled students.
The course syllabus is a general plan for the course.
Deviations announced to the class by the instructor may be
necessary. |