FDSC 4000

Capstone Project in Food Science

Course Description

Course information provided by the 2024-2025 Catalog. Courses of Study 2024-2025 is scheduled to publish mid-June.

This course is designed to provide students with the opportunity to apply Food Science knowledge and skills to solve specific, real life technical problems incurred by food processors. Under the guidance of faculty mentors, teams consisting of 4 – 5 students will act as consultants for local industry partners working with the New York State Food Venture Center (NYSFVC).

Permission Note Enrollment limited to: juniors and seniors majoring in Food Science.

Course Attribute (CU-CEL)

Last 4 Terms Offered 2025SP, 2024SP, 2023SP, 2022SP

Outcomes

• Apply critical thinking, problem solving, and project management skills.
• Develop professional skills and demonstrate business-level interaction.
• Apply and demonstrate proficiency with food science concepts.
• Practice effective communication to diverse groups, including industry, and academic partners.

When Offered Spring.

View Enrollment Information