The course is restricted to students with a minimum cumulative 70% average as of January of year three. Firstly, a student develops a small research project in consultation with a faculty member at the department. Then, the student undertakes lab experiments to investigate the project. Finally, the student prepares a thesis based on the research results and delivers the presentation at the departmental seminar series. Students considering graduate studies are encouraged to take this course. Prerequisite(s): Successful completion of 90 credit units toward either the B.S.A. in Food and Bioproduct Science Program or the B.Sc. in Food Science Program, and permission of the department head. Note: Students with credit for FAMS 494 will not receive credit for FABS 494.
The course is restricted to students with a minimum cumulative 70% average as of January of year three. Firstly, a student develops a small research project in consultation with a faculty member at the department. Then, the student undertakes lab experiments to investigate the project. Finally, the student prepares a thesis based on the research results and delivers the presentation at the departmental seminar series. Students considering graduate studies are encouraged to take this course. Prerequisite(s): Successful completion of 90 credit units toward either the B.S.A. in Food and Bioproduct Science Program or the B.Sc. in Food Science Program, and permission of the department head. Note: Students with credit for FAMS 494 will not receive credit for FABS 494.
