Below are the courses taught by Dr. Stephanie Clark.
Click here to see a complete list of Food Science Courses.
| Course | Course Name | Instructor | Credit | Sem. | Cross Listing |
|
| FS 406 | Eval. of Dairy Products I | WSU |
S. Clark | 1 | spr | FST 406 |
| Identifying defects in dairy products and relating these defects to their probable cause; remedies. Credit not granted for both FSHN 406 and 506. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 407 | Eval. of Dairy Products. II | WSU |
S. Clark | 1 | fall | FST 407 |
| FS 429 | Dairy Products | WSU |
S. Clark | 4 | spr | FST 429 |
| Prereq MBioS 101 or 301; Chem 345; MBioS 303. Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Credit not granted for both FSHN 429 and 529. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 506 | Eval. of Dairy Products I | WSU |
S. Clark | 1 | spr | FST 506 |
| 1 Graduate-level counterpart of FSHN 406; additional requirements. Credit not granted for both FSHN 406 and 506. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 507 | Eval. of Dairy Products II | WSU |
S. Clark | 1 | fall | FST 507 |
| Graduate-level counterpart of FSHN 407; additional requirements. Credit not granted for both FSHN 407 and 507. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 508 | Written Seminar | WSU |
S. Clark | 1 | fall | |
| May be repeated for credit. Planning, writing, reporting, reviewing and evaluating current food-related research. | ||||||
| FS 509 | Oral Seminar | (varies) | 1 | fall/spr | ||
| May be repeated for credit. Development of skills and communication tools and techniques for oral presentations of current food science and human nutrition research. | ||||||
| FS 529 | Dairy Products | WSU |
S. Clark | 4 | spr | FST 529 |
| Prereq MBioS 101 or 301; Chem 345; MBioS 303. Graduate-level counterpart of FSHN 429; additional requirements. Credit not granted for both FSHN 429 and 529. Cooperative course taught by WSU, open to UI students. | ||||||
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