Applied Project in Food Regulatory Affairs
Course Code: FSC 870
Credits: 3
This course is the capstone of the master's degree in food regulatory affairs. The student completes a significant project that applies what has been learned by addressing a research, theoretical, or practical problem in food regulatory affairs.
Projects are approved in consultation with the student's assigned primary advisor. Ideally, project topics relate to and directly support the student's professional work. The final project is submitted as a paper within one of four categories: literature review, research paper, consultative report, or training development. Students will work with the course instructor as their advisor and evaluator of their applied project. A second faculty member may serve as a subject matter expert advisor.
Although primarily working independently, the student will also meet (virtually) with the course instructor as their advisor for discussion and planning of the project proposal, the design process, project management, and review and discussion of the project outline and draft paper. Training in research ethics is also included.
Requirement: Open to graduate students admitted to the master's program in food regulatory affairs who have completed at least 24 credits for their food regulatory affairs degree.
The primary learning objectives for this course are:
- A capacity for analytical thinking.
- Graduate-level writing skills.
- Ability to gather and use information.
- Ability to manage an extended project addressing a problem.
By completing this course, you will be able to do the following:
- Effectively execute an applied project with guidance from your advisor.
- Write a paper that clearly describes the work conducted and the results.
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