FSHN 595

Spring 2023 Part of Term 1

Part of Term 1
Jan 17-May 3

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 spring 2023
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	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.
	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.