FSHN 595

Summer 2026 Part of Term S2

Part of Term S2
(8 week) Jun 15-Aug 6

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.

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 summer 2026
	Status		CRN	Type	Section	Time	Day	Location	Instructor	Section Details
			42188	Online Discussion Online Lecture	A A	7:00PM -8:00PM 7:00PM -9:00PM	W M	n.a. n.a.	Turasan Ozturk, H Turasan Ozturk, H	Availability: Open (Restricted) Part of Term: S2 Date Range: 06/15/26-08/06/26 Credit: 3 hours Section Title: Advanced Food Processing Section Info: Advanced Food Processing: Studying the engineering principles that govern food processing and preservation unit operations, including pasteurization, sterilization, evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, and extrusion to understand the effect of the process conditions of various unit operations on product characteristics and product quality. The Monday lecture may be watched asynchronously. The Wednesday discussion is live. Restricted to students in the Online FSHN MS with a focus in 'Food Science'. Restriction(s): Not intended for Clinical & Community Nutrition concentration(s). Restricted to MS: FSHN (Online) -UIUC.