FSHN 595

Fall 2026 Part of Term 1

Part of Term 1
Aug 24-Dec 9

Advanced Topics in Food Science and Human Nutrition

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.

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 fall 2026
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
50452	Online	GR	6:00PM -8:00PM	M	n.a.	Banerjee, P	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.
45924	Discussion/ Recitation Lecture	M M	3:00PM -4:50PM 11:00AM -11:50AM	M MWF	328 Bevier Hall 166 Bevier Hall	Helferich, W Helferich, W	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.
71912	Online	NAN	11:00AM -12:20PM	TR	n.a.	Wang, Y	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.
39111	Discussion/ Recitation Lecture	NP1 NP1	ARRANGED 11:00AM -12:20PM	n.a. TR	Location Pending 328 Bevier Hall	Amengual Terrasa, J Amengual Terrasa, J	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.