FSHN 595

Spring 2021 Part of Term 1

Part of Term 1
Jan 25-May 5

Advanced Topics in Food Science and Human Nutrition

SHOW FINAL EXAM SCHEDULE

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 2021
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
33048	Online	ADM	9:00AM -10:20AM	TR	n.a.	Chapman-Novakofski, K Karduck, J	Part of Term: 1 Date Range: 01/25/21-05/05/21 Credit: 3 hours Section Title: Advanced Diabetes Management Section Info: Class will meet synchronously via Zoom *** Discussion of current topics in advanced diabetes management for nutrition professionals that plan to work directly in patient care, research and administrative roles with patients with diabetes. Restriction(s): Restricted to students in the Food Science & Human Nutrition or Nutritional Sciences department. Restricted to Graduate - Urbana-Champaign.
44264	Online Lecture	SS1	6:00PM -9:00PM	T	n.a.	Schmidt, S	Part of Term: 1 Date Range: 01/25/21-05/05/21 Credit: 4 hours Section Title: Water Relations in Foods Section Info: Advanced study of the behavior of water and solids in food materials, specifically in relation to food quality, ingredient functionality, safety, and stability. Major topics covered include structure, properties, and chemistry of water and solids, water-solid interactions, and moisture management strategies, including water activity, water mobility, and solids mobility (e.g., the glass transition). Practical techniques to measure water and solid content and dynamics, including direct and indirect moisture content measurement methods, water activity, sorption isotherms, nuclear magnetic resonance spectroscopy and imaging, and differential scanning calorimetry, are discussed in detail. Restriction(s): Restricted to Graduate - Urbana-Champaign. Not intended for MS: FSHN (Online) -UIUC.
67173	Online Lecture	SS2	6:00PM -9:00PM	T	n.a.	Schmidt, S	Part of Term: 1 Date Range: 01/25/21-05/05/21 Credit: 4 hours Section Title: Water Relations in Foods Section Info: Advanced study of the behavior of water and solids in food materials, specifically in relation to food quality, ingredient functionality, safety, and stability. Major topics covered include structure, properties, and chemistry of water and solids, water-solid interactions, and moisture management strategies, including water activity, water mobility, and solids mobility (e.g., the glass transition). Practical techniques to measure water and solid content and dynamics, including direct and indirect moisture content measurement methods, water activity, sorption isotherms, nuclear magnetic resonance spectroscopy and imaging, and differential scanning calorimetry, are discussed in detail. Restriction(s): Restricted to MS: FSHN (Online) -UIUC.