FSHN 595

Spring 2024 Part of Term 1

Part of Term 1
Jan 16-May 1

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 2024
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
33049	Discussion/ Recitation Lecture	NP2 NP2	10:00AM -10:50AM 11:00AM -12:20PM	F TR	Location Pending Location Pending	Amengual Terrasa, J Amengual Terrasa, J	Part of Term: 1 Date Range: 01/16/24-05/01/24 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.
44264	Online Lecture	SS1	6:00PM -9:00PM	T	n.a.	Schmidt, S	Part of Term: 1 Date Range: 01/16/24-05/01/24 Credit: 4 hours Section Title: Water Relations in Foods Section Info: Advanced study of the behavior of water and solids in food materials, specifically in relation to food quality, ingredient functionality, stability, and safety. Major topics discussed include structure, properties, and chemistry of water and solids, water-solid interactions, and moisture management strategies, including water activity, water mobility, and solids mobility (e.g., the glass transition). Practical techniques to measure water and solid content and dynamics, including direct and indirect moisture content measurement methods, water activity, sorption isotherms, nuclear magnetic resonance spectroscopy and imaging, and differential scanning calorimetry, will also be discuss. Restriction(s): Restricted to Graduate - Urbana-Champaign. Not intended for MS: FSHN (Online) -UIUC.
67173	Online Lecture	SS2	6:00PM -9:00PM	T	n.a.	Schmidt, S	Part of Term: 1 Date Range: 01/16/24-05/01/24 Credit: 4 hours Section Title: Water Relations in Foods Section Info: Advanced study of the behavior of water and solids in food materials, specifically in relation to food quality, ingredient functionality, stability, and safety. Major topics discussed include structure, properties, and chemistry of water and solids, water-solid interactions, and moisture management strategies, including water activity, water mobility, and solids mobility (e.g., the glass transition). Practical techniques to measure water and solid content and dynamics, including direct and indirect moisture content measurement methods, water activity, sorption isotherms, nuclear magnetic resonance spectroscopy and imaging, and differential scanning calorimetry, will also be discuss. Restriction(s): Restricted to MS: FSHN (Online) -UIUC.