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1
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50452
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Online
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GR
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6:00PM
-8:00PM
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M
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n.a.
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Banerjee, P
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- Availability:
- Open
- Part of Term:
- 1
- Date Range:
- 08/24/26-12/09/26
- Credit:
- 2 hours
- Section Title:
- Introduction to HACCP & FSMA
- Section Info:
- Introduction to Hazard Analysis and Critical Control Points (HACCP) and Food Safety Modernization Act (FSMA): 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.
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3
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45924
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Discussion/
Recitation
Lecture
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M
M
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3:00PM
-4:50PM
11:00AM
-11:50AM
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M
MWF
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328 Bevier Hall
166 Bevier Hall
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Helferich, W
Helferich, W
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- Availability:
- Open (Restricted)
- Part of Term:
- 1
- Date Range:
- 08/24/26-12/09/26
- Credit:
- 4 hours
- Section Title:
- Nutrition for Food Scientists
- Section Info:
- Nutrition for Food Scientists: Restricted to Graduate students in the 'Food Science & Human Nutrition' or 'Nutritional Sciences' department. Meets with FSHN 220 section.
- Restriction(s):
-
Restricted to students in the Food Science & Human Nutrition or Nutritional Sciences department.
Restricted to Graduate - Urbana-Champaign.
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3
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71912
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Online
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NAN
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11:00AM
-12:20PM
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TR
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n.a.
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Wang, Y
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- Availability:
- Open (Restricted)
- Part of Term:
- 1
- Date Range:
- 08/24/26-12/09/26
- Credit:
- 3 hours
- Section Title:
- Nano&Applications Food Science
- Section Info:
- TITLE: Nanotechnology and Its Applications in Food Science DESCRIPTION: This course will cover the fundamentals of nanotechnology, including its basic principles, synthesis methods, characterization approaches, applications, and public perceptions, with an emphasis on its applications in the field of food science.
- Restriction(s):
-
Restricted to Graduate - Urbana-Champaign.
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3
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32101
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Lecture
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NOV
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9:00AM
-10:50AM
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R
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272 Agricultural Engr Sciences Bld
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Ozturk, O
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- Availability:
- Open (Restricted)
- Part of Term:
- B
- Date Range:
- 10/19/26-12/09/26
- Credit:
- 1 hours
- Section Title:
- Novel Food Proc Technol
- Section Info:
- Novel Food Processing Technologies: Introducing emerging and novel food processing technologies (e.g., thermal, non-thermal methods, light, radiation, and plasma-based technologies, additive manufacturing, and artificial intelligence) that are transforming food production, safety, sustainability, and personalization. Providing a system-level understanding of how advanced processing and digital tools are applied in modern food engineering and research. Restricted to Seniors and Graduate students.
- Restriction(s):
-
Restricted to students with Senior or Graduate class standing.
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3
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39111
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Discussion/
Recitation
Lecture
|
NP1
NP1
|
ARRANGED
11:00AM
-12:20PM
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n.a.
TR
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Location Pending
328 Bevier Hall
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Amengual Terrasa, J
Amengual Terrasa, J
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- Availability:
- Open (Restricted)
- Part of Term:
- 1
- Date Range:
- 08/24/26-12/09/26
- Credit:
- 1 hours
- Section Title:
- Concepts in Nutr Physiology I
- Section Info:
- Concepts in Nutritional Physiology I: ***IMPORTANT: Concepts in Nutritional Physiology I is the Part 1 of a sequence, which will be completed in spring by taking Concepts in Nutritional Physiology II.*** Nutritional Physiology I covers: Anatomy and physiology of the digestive, circulatory, integumentary, skeletal, and muscular system focusing on the absorption, distribution, storage, and mobilization of macronutrients and micronutrients. Concepts on cell biology and biochemistry required to understand human physiology, 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.
- Restriction(s):
-
Restricted to Graduate - Urbana-Champaign.
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