FER 3560

The student will participate in a research project under the direction of a faculty member. This may include a research topic relating to fermentation, hop or grapevine development and canopy management, method development in chemistry or microbiology, application of analytical instrumentation, business or market research, or national/international collaboration (e.g., during study abroad). The approved project should be of significant impact for publication or oral presentation at a relevant scholarly meeting. A written project report will be mandatory for assignment of credits upon completion. May be repeated for a total credit of four semester hours.
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Fall 2017, Spring 2017, Fall 2016
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