FSHN 595

Spring 2023 All Classes

All Classes

Advanced Topics in Food Science and Human Nutrition

SHOW FINAL EXAM SCHEDULE

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.

My Favorites

My Schedule

Section Status updates every 10 minutes.

FSHN 595 class schedule data for spring 2023
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
56343	Online	A	9:00AM -9:50AM	TR	n.a.	Madak-Erdogan, Z	Part of Term: B Date Range: 03/13/23-05/03/23 Credit: 2 hours Section Title: Health Disparities in the US Section Info: COVID-19 pandemic underlined the health disparities in the US and globally. Increased emphasis on "Diversity, Equity and Inclusion" highlighted the need for such a course that will provide the trainees with the scientific knowledge on the long-term consequences of structural racism. In this course, we will talk about the health disparities in the US and provide students with an introduction to the research tools that they can utilize in their research or future careers. We will also incorporate web-based tools like "Racial bias" tests and "Managing bias training" where students can assess their attitudes toward these issues. We will incorporate discussions and self-reflection opportunities to make the most of these exercises.
33048	Online Online	FPD FPD	6:00PM -7:00PM ARRANGED	M n.a.	n.a. n.a.	Bohn, D Bohn, D	Part of Term: 1 Date Range: 01/17/23-05/03/23 Credit: 3 hours Section Title: Food Product Design Theory Section Info: Food Product Design Theory explores food product design theory that puts the consumer first. Students will explore diverse development journeys of well-known food, beverage, and culinary innovators. Throughout the course, students will participate in reflective and active learning activities to learn about key facets of entrepreneurialism, focusing on important consumer-focused entrepreneurial themes such as: consumer insights, community insights, social/cultural awareness, problem solving, risk taking, resourcing, ensuring technical depth, adapting to failure, and resiliency. Students will also connect their entrepreneurial learnings to the Human Centered Design approach to new product development. ***Credit cannot be earned if you have received credit for FSHN 193. Restriction(s): Restricted to Graduate - Urbana-Champaign.
44265	Online	FPP	5:00PM -6:00PM	T	n.a.	Bohn, D	Part of Term: A Date Range: 01/17/23-03/10/23 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.
69827	Online Lecture	NE	ARRANGED	n.a.	n.a.	Karduck, J Taha, H	Part of Term: 1 Date Range: 01/17/23-05/03/23 Credit: 1 hours Section Title: Nutritional Epidemiology Section Info: This course is designed for PhD or MS students who are interested in conducting or better interpreting epidemiologic studies on nutrition and disease. Methodological issues involved in the design, conduct, analysis and interpretation of studies investigating diet and disease in human populations will be reviewed.