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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.
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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