This course involves independent laboratory research of a selected topic in Food Science, under the supervision of an individual faculty. The laboratory research is based on the literature review conducted in FOOD*4220. In addition, a review and critical appraisal of experimental principles will guide the design of laboratory experiments. Students are required to present a concise report in a written paper and in a seminar. Students must make arrangements with both faculty supervisor and the course co-ordinator in a prior course selection period.