FDSC 4000
Capstone Project in Food Science
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).
Topics
- The food science curriculum to an actual food product context, working with a real food company.
- Develop professional skills and demonstrate business-level interaction with food company executives.
- Apply and demonstrate proficiency with food science concepts working towards a broader goal of the development of a successful food product for their company partners.
- Practice effective communication to diverse groups, including industry and academic partners.
- 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.
Official roster learning outcomes
Sources
- Course catalogue ↗2026-2027
- Catalogue entry ↗
Catalogue variants
- Capstone Project in Food Science · 2.0 · Undergraduate