FSCN4349: Food Science Capstone

2 Credits

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

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All Instructors

A- Average (3.508)Most Common: A (40%)

This total also includes data from semesters with unknown instructors.

152 students
SFDCBA

  • 4.66

    /6

    Recommend

  • 4.51

    /6

    Effort

  • 5.05

    /6

    Understanding

  • 4.97

    /6

    Interesting

  • 5.03

    /6

    Activities
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