FSHN 595

Spring 2022 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 spring 2022
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
65502	Online	AFP	7:30PM -9:30PM	W	n.a.	Feng, H	Part of Term: 1 Date Range: 01/18/22-05/04/22 Credit: 3 hours Section Title: Advanced Food Processing Section Info: To study the engineering principles that govern food processing and preservation unit operations, including pasteurization, sterilization, evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, and extrusion. To understand the effect of the process conditions of various unit operations on product characteristics and product quality. Restriction(s): Restricted to MS: FSHN (Online) -UIUC or NDEG:Grad Nondegree-CE-UIUC.
44265	Online	FPP	5:00PM -6:00PM	T	n.a.	Bohn, D	Part of Term: A Date Range: 01/18/22-03/11/22 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.
33049	Laboratory Lecture	NP2 NP2	10:30AM -11:20AM 11:00AM -12:20PM	F TR	328 Bevier Hall 328 Bevier Hall	Amengual Terrasa, J Amengual Terrasa, J	Part of Term: 1 Date Range: 01/18/22-05/04/22 Credit: 2 hours Section Title: Concepts in Nutr Physiology II Section Info: TITLE: Concepts in Nutritional Physiology II * 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 II will cover the following topics: Anatomy and physiology of the respiratory, nervous, endocrine, immune, reproductive, and urinary 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 II is the second part of a sequence. If you did not take Concepts in Nutritional Physiology I, please contact the instructor for approval to register. Restriction(s): Restricted to Graduate - Urbana-Champaign.