FSHN 595

Fall 2023 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 2023
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
50452	Online	GR	6:00PM -8:00PM	M	n.a.	Banerjee, P	Part of Term: 1 Date Range: 08/21/23-12/06/23 Credit: 2 hours Section Title: Introduction to HACCP & FSMA Section Info: The purpose of this newly developed course “Introduction to Hazard Analysis and Critical Control Points (HACCP) and Food Safety Modernization Act (FSMA)” is to provide students with the current information on the food safety management and regulatory practices. /// Prerequisite: FSHN 471 or FSHN 573 or previous microbiology course such as MCB 100, MCB 250, or MCB 300 or instructors approval. Restriction(s): Restricted to Graduate - Urbana-Champaign.
45924	Discussion/ Recitation Lecture	M M	3:00PM -4:50PM 11:00AM -11:50AM	M MWF	Bevier Hall Bevier Hall	Helferich, W Helferich, W	Part of Term: 1 Date Range: 08/21/23-12/06/23 Credit: 4 hours Section Title: Nutrition for Food Scientists Restriction(s): Restricted to Graduate - Urbana-Champaign. Restricted to students in the Food Science & Human Nutrition or Nutritional Sciences department.
39111	Discussion/ Recitation Lecture	NP1 NP1	ARRANGED 11:00AM -12:20PM	n.a. TR	Location Pending Location Pending	Amengual Terrasa, J Amengual Terrasa, J	Part of Term: 1 Date Range: 08/21/23-12/06/23 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 -12:20PM	T	Agricultural Engr Sciences Bld	Takhar, P	Part of Term: B Date Range: 10/16/23-12/06/23 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.