FS 475

Problems and Design in Food and Bioprocessing Science

Section: 201

Course Description

Increasingly competitive national and international markets for safe, nutritious foods of high quality have created a need for professionals capable of integrating the science of food and biological systems with advanced manufacturing technologies. This team-based, project-driven capstone course challenges students to apply knowledge gained throughout their undergraduate career to solve problems, design products, and optimize processes related to food and bioprocessing sciences. Teams will draw on a wide range of basic and applied disciplines, including chemistry, microbiology, processing and engineering, statistics, food safety, sensory evaluation, regulatory issues, labeling, marketing, finance, and sustainability to successfully complete their projects. Students will work with mentors who have expertise related to team projects. To further develop communication skills, written and oral presentations will be required throughout the semester.