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
B+ Average (3.473)Most Common: A (36%)
This total also includes data from semesters with unknown instructors.