FSHN 595

Spring 2020 Part of Term B

Part of Term B
Mar 16-May 6

Advanced Topics in Food Science and Human Nutrition

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Credit: 0 TO 4 hours.

Studies of selected topics in Food Science. Study may be on specialized topics in any one of the following fields: food chemistry, food microbiology, nutrition, food processing/engineering. Lectures and/or laboratory.

1 to 4 graduate hours. No professional credit. May be repeated if topics vary. Students may register only once for a given topic. Prerequisite: Graduate level status or consent of instructor.

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FSHN 595 class schedule data for spring 2020
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	47163	Lecture	PT	11:00AM -12:40PM	T	22 ACES Lib, Info & Alum Ctr	Takhar, P	Part of Term: B Date Range: 03/16/20-05/06/20 Credit: 1 hours Section Title: Transport in Food Biopolymers Section Info: This section of FSHN 595 requires registered students to have successfully completed a physics or a calculus course at the undergraduate level.***The course will cover heat and fluid transport concepts for solving problems of importance to food and biological systems. Students will develop basic understanding of engineering models for working with these problems and obtain the solution using the finite element method with help of a software package. The overall focus will be to develop an understanding of an advanced computational tool that could be combined with the experimental data for optimizing the transport processes and understanding the underlying physical mechanisms. Restriction(s): Restricted to Graduate - Urbana-Champaign.