Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Jones, Karen Guy | Dia, Vermont Punongba | Williams, Rob

Preliminary research and investigation of thesis research topic.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 12 hours. Registration Restriction: Minimum student level - graduate.

Critical review of the key principles of food lipid and protein chemistry and applications, using important commodities as examples; literature review in how processing impacts microbiological quality and compositional and functional property of food. Course will build on food science principles from undergraduate food chemistry and characterization, food microbiology and food processing courses.

Current topics can include critical review of current research and technology, and graduate resources and professionalism training.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Chen, Jiajia

Research on non-thesis topics chosen by student and major professor. Supervised experience in food industry or governmental laboratories.

Repeatability: May be repeated. Maximum 6 hours.
Registration Restriction(s): Minimum student level – graduate.

Preliminary research and investigtion of dissertation research topic, and preparation of a research proposal.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 18 hours. Credit Restriction: May not be used toward degree requirements.
Registration Restriction(s): Minimum student level - graduate.