FST 5251 - Advanced Topics in Food Science and Technology (3)

Presentations by professionals on selected topics, specifically on current and emerging developments in food chemistry, food physics, toxicology, food engineering and processing technologies, food microbiology and safety, sensory evaluation, physicochemical and nutritive qualities of foods.

Prerequisite(s): Post Baccalaureate degree and Instructor consent.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 2