FDSCTE 5730
Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral presentation of paper.
Prereq: 5600 or 5710, and 5536 or 4536, and 5400, 5410, 5420, 5430, 5450, or MeatSci 4510, and Sr standing; or Grad standing.
Course Level:
Graduate
Undergraduate
Unit(s):
3.0
Sample Syllabus:
Semesters Offered:
Spring 2020
Current Instructors:
Instruction Modes:
In Person
Campuses:
Columbus
Program area(s):
Course Subject: