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| FS 55501 - Case Study |
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Credit Hours: 1.00. A brief overview of problem-solving and teamwork concepts will be presented in class. A problem will be given by an industrial sponsor, and work groups (teams) will be assigned to solve the problem and present the findings. Typically offered Fall.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Work to solve a defined technical problem in food technology. 2. Gain an experience for solving a problem by effective literature search and preliminary experimentation. 3. Analyze data and evaluate the outcome for solving a problem. 4. Coordinate personal contributions within the team. 5. Organize and communicate thoughts/data in a well-organized manner. 6. Present both written and oral reports outlining the approach, procedure, outcome, and recommendation to solve the stated problem. Restrictions: Must be enrolled in one of the following Levels: Graduate |
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