| Course ID: | FDST 7007E. 3 hours. Repeatable for maximum 30 hours credit. |
| Course Title: | Directed Project in Food Science |
Course
Description: | Supervised advanced analysis of literature of an applied topic
in food science. |
| Oasis Title: | Directed Project Food Science |
| Nontraditional Format: | This course will be taught 95% or more online. |
| Prerequisite: | Permission of department |
Semester Course
Offered: | Offered fall, spring and summer semester every year. |
| Grading System: | S/U (Satisfactory/Unsatisfactory) |
|
| Course Objectives: | The objective of this course is to provide guidance for the
preparation of an in-depth literature review on an assigned
topic in food science. With the oversight of the reading
advisor in an iterative process, the student will read and
synthesize information from scholarly literature and refine the
topic to specific objectives. The student will prepare a
technical report and presentation on the topic. |
| Topical Outline: | Varies with instructor. |
| Honor Code Reference: | “All academic work must meet the standards contained in A
Culture of Honesty. The full text of A Culture of Honesty can be
found under the heading “UGA Academic Honesty Policy” at
https://honesty.uga.edu/Academic-Honesty-Policy. Students are
responsible for informing themselves about those standards
before performing any academic work.” |