FSHN 595

Fall 2022 All Classes

All Classes

Advanced Topics in Food Science and Human Nutrition

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Credit: 1 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 2022
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: 08/22/22-12/07/22 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: 08/22/22-12/07/22 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: 08/22/22-12/07/22 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: 08/22/22-10/14/22 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	Lecture Online	GFS GFS	9:30AM -10:50AM ARRANGED	R T	272 Agricultural Engr Sciences Bld n.a.	Stasiewicz, M Stasiewicz, M	Part of Term: 1 Date Range: 08/22/22-12/07/22 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.
45924	Discussion/ Recitation Lecture	M M	3:00PM -4:50PM 11:00AM -11:50AM	M MWF	328 Bevier Hall 166 Bevier Hall	Helferich, W Helferich, W	Part of Term: 1 Date Range: 08/22/22-12/07/22 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.
72237	Laboratory Laboratory-Discussion	PFL PFL	9:00AM -10:50AM 9:00AM -10:50AM	WF M	208 Agricultural Bioprocess Lab 201 Agricultural Bioprocess Lab	Jin, Y Wang, I Jin, Y Wang, I	Part of Term: 1 Date Range: 08/22/22-12/07/22 Credit: 3 hours Section Title: Precision Fermentation Lab Section Info: Provide students with the concepts and methods necessary for producing food ingredients and fermented foods through precision fermentation. Topics include microbial cell culture methods, recombinant DNA techniques, transformation, genome editing, bioreactor operation, and applications of precision fermentation. Restriction(s): Restricted to Graduate - Urbana-Champaign. Restricted to MS:FSci &Hmn Nutrition -UIUC, PHD:FSci &Hmn Nutrition -UIUC, MS: Food Sc Hum N - PSM -UIUC, or MS:Bioprocess & Bioenergy-UIUC.