Food Science Project I

Course Code FST-221
Lecture hours per week 2
Lab hours per week 2
Course Availability: Open
Description: The student will learn to locate, collect and interpret scientific information of relevance to the food industry. Students work under the supervision of a professor in a lab setting to perform laboratory procedures and record and interpret the results. The project offers opportunities to consolidate the skills and techniques learned in first year Microbiology courses (BI-121 and BI-122). Students use word processing programs to write formal reports in co-operation with the English department. Students will present summaries of scientific information from peer- reviewed journals in written and verbal forms. This course will provide students with the opportunity to identify research issues of interest to the food industry in North America.
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