FSCN4349
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FSCN 4349 - Food Science Capstone (2 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
Course description
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations.
prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Minimum credits
2
Maximum credits
2
Is this course repeatable?
No
Grading basis
A-F - A-F Grade Basis
Laboratory
Requirements
004316
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Every Fall & Spring