Course Catalog (as of Mar 2001)
FSHN: Food Science and Human Nutrition

Unit Name:	Food Science and Human Nutrition
Interim Department Head:	Hans-Peter M. Blaschek
Department Office:	260 Bevier Hall, 905 South Goodwin, Urbana, 244-4498

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Questions concerning these classes and their descriptions should be directed to the department offering the course. See the Course Catalog Index and the Introduction section for more information on the Catalog.

FSHN 101.   Introduction to Food Science and Human Nutrition

FSHN 120.   Contemporary Nutrition

FSHN 131.   Introductory Food Laboratory

FSHN 140.   Introduction to the Hospitality Industry

FSHN 145.   Introduction to Hospitality Management

FSHN 149.   Applied Food Service Sanitation

FSHN 199.   Undergraduate Open Seminar

FSHN 202.   Sensory Evaluation of Foods

FSHN 204.   Food Microbiology for Non-Majors

FSHN 213.   Food Analysis, I

FSHN 220.   Principles of Nutrition

FSHN 229.   Communication Techniques in Nutrition

FSHN 231.   Food Systems

FSHN 240.   Management of Quantity Food Production and Service

FSHN 245.   Purchasing for the Hospitality Industry

FSHN 248.   Hotel/Motel Management and Operations

FSHN 250.   Professional Work Experience

FSHN 260.   Raw Materials for Processing

FSHN 292.   Thesis

FSHN 297.   Seminar in Dietetics

FSHN 298.   Undergraduate Seminar

FSHN 314.   Food Chemistry

FSHN 315.   Food Biochemistry and Biotechnology

FSHN 316.   Food Chemistry Laboratory

FSHN 317.   Introductory Physical Chemistry of Foods

FSHN 320.   Nutritional Aspects of Disease

FSHN 321.   Pediatric Clinical Nutrition

FSHN 322.   Nutrition Through the Life Cycle

FSHN 323.   Recent Advances in Foods and Nutrition

FSHN 325.   Economics of Food Marketing

FSHN 326.   Human Nutritional Biochemistry, I

FSHN 327.   Human Nutritional Biochemistry, II

FSHN 328.   Community Nutrition

FSHN 329.   Therapeutic Nutrition and Assessment

FSHN 330.   The Experimental Study of Foods

FSHN 340.   Applied Statistical Methods

FSHN 341.   Managing Catering Operations

FSHN 350.   Hospitality Management: Skills and Applications

FSHN 355.   Management of Fine Dining

FSHN 360.   Engineering for Food Processing

FSHN 361.   Food Processing, I

FSHN 362.   Food Processing, II

FSHN 365.   Principles of Food Technology

FSHN 366.   Food Product Development

FSHN 369.   Package Engineering

FSHN 371.   Food and Industrial Microbiology

FSHN 372.   Sanitation in Food Processing

FSHN 380.   Basic Toxicology

FSHN 399.   Special Problems

FSHN 410.   Current Topics in Nutritional Research

FSHN 411.   Comparative Regulation of Macronutrient Metabolism

FSHN 412.   Physical Chemistry of Food Processes

FSHN 418.   Chemistry of Lipids in Foods

FSHN 420.   Advanced Clinical Nutrition

FSHN 460.   Membrane Separations Technology

FSHN 473.   Advanced Food Microbiology

FSHN 490.   Dietetic Internship Experience, I

FSHN 491.   Dietetic Internship Experience, II

FSHN 493.   Seminar in Foods

FSHN 495.   Advanced Topics in Food Science

FSHN 496.   Seminar in Nutrition

FSHN 497.   Seminar

FSHN 498.   Advanced Special Problems

FSHN 499.   Thesis Research