FSCN 4349: 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.

130 students
SFDCBA
  • 4.12

    /5

    Recommend
  • 3.33

    /5

    Effort
  • 4.33

    /5

    Understanding
  • 4.34

    /5

    Interesting
  • 3.85

    /5

    Activities


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