FSHN 595

Fall 2021 All Classes

All Classes

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 fall 2021
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
72679	Laboratory	AB1	11:00AM -12:50PM	T	372 Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/23/21-12/08/21 Section Title: Sensory Evaluation of Foods Restriction(s): Restricted to Graduate - Urbana-Champaign.
72680	Laboratory	AB2	11:00AM -12:50PM	R	372 Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/23/21-12/08/21 Section Title: Sensory Evaluation of Foods Restriction(s): Restricted to Graduate - Urbana-Champaign.
72677	Lecture	AL1	10:00AM -10:50AM	TR	328 Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/23/21-12/08/21 Credit: 3 hours Section Title: Sensory Evaluation of Foods Section Info: This course is devoted to learning the 1) physiological and psychological basis of human subjects, 2) chemistry of aroma and taste, 3) basic sensory methodologies in food evaluation, and 4) analysis and interpretation of sensory data. Recommended to have taken foundational statistics course, i.e., STAT 100, STAT 200 or FSHN 440. Lecture and lab instructional format. Graduate students will be required to do an extra project to earn graduate level credit of this FSHN 302 course. Restriction(s): Restricted to students in the Food Science & Human Nutrition department. Restricted to Graduate - Urbana-Champaign.
64849	Online	FPP	5:00PM -6:00PM	W	n.a.	Bohn, D	Part of Term: A Date Range: 08/23/21-10/15/21 Credit: 1 hours Section Title: Online Program Final Seminar Section Info: This seminar course will provide instruction, peer review, and practice for those online master’s students planning to complete their final poster presentation examination during the current semester. The course will also provide final instruction on exiting the program successfully. Please note, you must have completed at least 31 hours of coursework, with at least 11 hours at the 500 level. Restriction(s): Restricted to MS: FSHN (Online) -UIUC.
50452	Online	GFS	6:00PM -9:00PM	T	n.a.	Stasiewicz, M	Part of Term: 1 Date Range: 08/23/21-12/08/21 Credit: 3 hours Section Title: Fd Safety for Glbl Fd Security Section Info: How can food safety promote the availability and access of culturally appropriate foods for all people? Students will explore that question by engaging with literature on the burden of foodborne disease, risk assessment and management technologies, and commodity specific food safety risks. This course will focus on readings of primary and secondary literature, in-class discussions and exercises to evaluate the literature, and structured writing assignments to apply those concepts to current problems in food safety. Restriction(s): Restricted to Graduate - Urbana-Champaign. Restricted to MS: FSHN (Online) -UIUC.
45924	Online Discussion Online Lecture	M M	3:00PM -4:50PM 11:00AM -11:50AM	M MWF	n.a. n.a.	Helferich, W Helferich, W	Part of Term: 1 Date Range: 08/23/21-12/08/21 Credit: 4 hours Section Title: Nutrition for Food Scientists Restriction(s): Restricted to students in the Food Science & Human Nutrition or Nutritional Sciences department. Restricted to Graduate - Urbana-Champaign.
71912	Online	NAN	11:00AM -12:20PM	TR	n.a.	Wang, Y	Part of Term: 1 Date Range: 08/23/21-12/08/21 Credit: 3 hours Section Title: Nano&Applications Food Science Section Info: TITLE: Nanotechnology and Its Applications in Food Science DESCRIPTION: This course will cover the fundamentals of nanotechnology, including its basic principles, synthesis methods, characterization approaches, applications, and public perceptions, with an emphasis on its applications in the field of food science. Restriction(s): Restricted to Graduate - Urbana-Champaign.
39111	Lecture Online	NP1 NP1	12:30PM -1:50PM ARRANGED	TR n.a.	328 Bevier Hall n.a.	Amengual Terrasa, J Amengual Terrasa, J	Part of Term: 1 Date Range: 08/23/21-12/08/21 Credit: 1 hours Section Title: Concepts in Nutr Physiology I Section Info: TITLE: Concepts in Nutritional Physiology I * This is a two part class. You will be expected to take Concepts in Nutritional Physiology I in Fall term for 1 credit hour and Concepts in Nutritional Physiology II in Spring term for 2 credit hours.*Concepts in Nutritional Physiology I will cover the following topics: Anatomy and physiology of the digestive, circulatory, integumentary, skeletal, and muscular system. The class will have a special focus on the absorption, distribution, storage, and mobilization of macronutrients and micronutrients; The student will learn the necessary concepts on cell biology and biochemistry required to understand human physiology; The manifestation of disease as a result of nutritional imbalances in body systems; Evaluation of the effectiveness and potential toxicity of nutritional supplements commonly used in the US; Pharmacological interventions and current therapeutics against diseases related to nutritional disorders. IMPORTANT: Concepts in Nutritional Physiology I is the first part of a sequence, which will be completed in spring by taking Concepts in Nutritional Physiology II. Restriction(s): Restricted to Graduate - Urbana-Champaign.
52055	Lecture	PT	11:00AM -12:40PM	T	23 ACES Lib, Info & Alum Ctr	Takhar, P	Part of Term: B Date Range: 10/18/21-12/08/21 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.