Food Science and Human Nutrition

Fall 2025

All Classes
Subject Code Subject
101 The Science of Food and How it Relates to You
120 Contemporary Nutrition
123 FSHN Orientation to Illinois
140 Introduction to Hospitality
150 Introduction to Dietetics
175 Science of Fermented Foods
193 Edible Entrepreneurialism - Feeding Ideas for the Future
199 Undergraduate Open Seminar
220 Principles of Nutrition
230 Food Sci Professional Issues
231 Food Systems: Cacao & Chocolate
232 Science of Food Preparation
249 Food Service Sanitation
250 Nutritional Physiology I
293 Off Campus Internship
294 On Campus Internship
295 UG Research or Thesis
302 Sensory Evaluation of Foods
340 Food Production and Service
343 Foundations in Beverage Management: Introduction to Wine, Beer and Spirits
345 Strategic Operations Management
396 UG Honors Research or Thesis
398 Undergraduate Seminar
414 Food Chemistry
416 Food Chemistry Laboratory
417 Neuroscience of Eating & Drinking
419 Food Ingredient Technology
420 Nutritional Aspects of Disease
422 Introduction to Personalized Nutrition
423 Advances in Foods & Nutrition
426 Biochemical Nutrition I
428 Community Nutrition
439 Design Thinking for Restaurants
440 Applied Statistical Methods I
441 Services Management
450 Dietetics: Professional Issues
453 Nutrition for Performance
460 Food Processing Engineering
465 Principles of Food Technology
480 Basic Toxicology
483 Food Processing Unit Operations II
484 Food Processing Unit Operations II Lab
499 Cur Topics in FS & Human Nutr
510 Topics in Nutrition Research
514 Advanced Food Chemistry
521 Molecular Basis of Metabolic Syndrome and Weight Management
550 Grantsmanship and Ethics
552 Advanced Diabetes Management
574 Value Added Biotransformation
576 Food Safety for Global Food Security
580 Ethics in Research, IRB and IACUC
590 Dietetic Internship I
591 Dietetic Internship II
592 Graduate Internship Experience
593 Seminar in Foods and Nutrition
595 Advanced Topics in Food Science and Human Nutrition
597 Graduate Seminar
598 Advanced Special Problems
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