Please click on the course title for syllabus.
|COURSE NUMBER||TITLE OF COURSE||INSTRUCTOR|
Registering for Experience- based Education (EBE) courses 11:400:493 & 11:400:494
1. In order to fulfill SEBS graduation requirements, students can choose to obtain their EBE credits via: Research-based Learning 11:400:493 (1-6 credits) OR Internship-based Learning 11:400:494 (1-6 credits). Students can register for any combination of these courses, if they accrue 3-6 EBE credits prior to graduation.
2. Students working with a faculty in Rutgers must register for Research-based Learning 11:400:493 & students working in industries or using their internship opportunities for EBE credits must register for Internship-based Learning 11:400:494.
3. Students can register for EBE credits in Summer, Spring, or, Fall semesters. Credits must be registered during the semester the work is being performed. Summer internships will be charged according to Rutgers Summer Session tuition and fees.
4. A minimum of 3 credits (130 hours) is required for graduation from SEBS; students can utilize more than one semester in order to fulfill this requirement. A student can register for a maximum of 6 EBE credits (260 hours).
5. All students are expected to go over the EBE contract form posted in the link below. You may take a print-out for your convenience.
EBE CONTRACT FORM
6. All students must then contact their academic adviser and go over learning goals of the project prior to registering for an EBE course.
7. Once learning goals are drafted, the adviser shall request Ms. Debbie Koch for a SPN for the student to register for the EBE course.
8. During mid-semester, all students shall receive an email with a link to Qualtrics survey. Upon completion of an EBE project, each student must use this survey to submit their contract form. Only then, grade will be posted.
9. Complete Sections 1 & 2 using Qualtrics survey.
10. In order to submit sections 3 & 4, take print out from the link above, fill out the hard copy and upload in the appropriate section(s) of the Qualtrics survey.
|11:400:424||FOOD MICROBIOLOGY LAB||Instructor|
|11:400:422||COLLOQUIUM IN FOOD SAFETY: FADS, FACTS & POLITICS||Dr. Ponnusamy|
|11:400:419||FOOD PHYSICAL SYSTEMS||Dr. Ludescher|
|11:400:412||FOOD PRODUCT DEVELOPMENT||Dr. Takhistov|
|11:400:411||FOOD CHEMISTRY||Dr. Carman|
(previously known as NUTRACEUTICALS IN FUNCTIONAL FOODS, HERBS, AND SUPPLEMENTS)
|11:400:405||SENSORY EVALUATION OF FOODS||Dr. Tepper|
|11:400:314||CURRENT ISSUES IN FOOD SCIENCE & FOOD LAWS||Dr. Matthews/
|11:400:304||FOOD ANALYSIS||Dr. Huang|
|11:400:302||FOOD PROCESS ENGINEERING||Dr. Yam|
|11:400:301||FOOD PROCESSING TECHNOLOGIES||Dr. Takhistov|
|11:400:202||PRINCIPLES OF FOOD SCIENCE LAB||Dr. Schaich|
|11:400:201||PRINCIPLES OF FOOD SCIENCE||Dr. Schaich|
|11:400:107||FOODS: from FIELD to TABLE||Dr. Ponnusamy|
|11:400:106||FOOD as MEDICINE||Dr. Ponnusamy|
|11:400:104||FOOD AND HEALTH||Dr. Quadro|
|11:400:103||SCIENCE OF FOOD
Section 01 Section 02
Online format of Science of Food Summer 2019