Food Plant Management

FDSCTE 5330
Covers the essentials of food plant operations from a business and management, rather than a scientific or technical, perspective. Prereq: 2400 and Stat 1350 or equivalent, or Grad standing. Not open to students with credit for 648.
Course Level: 
Graduate
Undergraduate
Unit(s): 
2.0
Sample Syllabus: 
PDF icon FDSCTE 5330 AU20.pdf
Current Instructors: 
Dr. Osvaldo Campanella
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s): 
Major: Culinary Science
Major: Food Science and Technology
Major: Food Business Management
FST Graduate Program
Course Subject: 
Food Science and Technology