Faculty of Agricultural, Life and Environmental Sciences
A team-based capstone course exploring broad areas of food safety and quality. Students will work in groups with mentors on a project involving experiential learning and skill development related to the field. Restricted to students in the MSc Specializations Food Safety and Quality and Meat Quality that have completed 20 units of the program requirements. Prerequisite: consent of instructor.
| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
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LAB D1
(55214) |
2 |
2024-09-03 - 2024-12-09
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| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
|
SEMINAR A1
(55213) |
2 |
2024-09-03 - 2024-12-09
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