Food Science & Human Nutrition (FSHN)

FSHN Class Schedule

Courses

FSHN 101   The Science of Food and How it Relates to You   credit: 3 Hours.

Discusses the evolution of the food system to meet the needs and desires of a complex, heterogeneous society. Provides an overview of food in relation to nutrition and health, composition and chemistry, microbiology, safety, processing, preservation, laws and regulations, quality, and the consumer.
This course satisfies the General Education Criteria for:
Nat Sci & Tech - Phys Sciences

FSHN 120   Contemporary Nutrition   credit: 3 Hours.

Fundamental principles of human nutrition and their application to the selection of an adequate diet for health and wellness; current nutrition topics of importance. Credit is not given for FSHN 120 if credit has been given for FSHN 220.
This course satisfies the General Education Criteria for:
Nat Sci & Tech - Life Sciences

FSHN 125   Intro to Human Nutrition   credit: 1 Hour.

Introductory course for students in Human Nutrition. Explore department, college and campus resources. Learn about current issues, opportunities, and careers in the nutrition field. Prerequisite: FSHN major with a concentration in Human Nutrition only.

FSHN 130   Introduction to Food Science   credit: 1 Hour.

Introductory course for students in Food Science (FS) focused on student learning and success, current issues, and opportunities and careers in the field of food science. In addition, students will learn about how to enhance their learning strategies. Approved for S/U grading only. Prerequisite: For freshman majoring in FSHN with a concentration in Food Science only.

FSHN 140   Introduction to Hospitality   credit: 3 Hours.

Overview of the hospitality industry with emphasis on organizational and operational structures of the major segments of the industry and career opportunities within each. Field trips required.

FSHN 145   Intro Hospitality Management   credit: 3 Hours.

Explore the foodservice aspect of the hospitality industry by assisting Hospitality Management seniors taking FSHN 443 in the operation of the Spice Box. Course covers the planning, production, and service of meals in specialized settings.

FSHN 150   Introduction to Dietetics   credit: 1 Hour.

Introductory course for students in dietetics. Addresses current issues, opportunities and careers in the dietetics profession. Freshmen or transfer student into dietetics given priority.

FSHN 175   Science of Fermented Foods   credit: 3 Hours.

Discusses the evolution and commercialization of fermented foods. Provides insight into the microbial processing, manufacturing, history, nutrition, safety, and chemistry of different fermented products such as beer, bread, wine, and cheese.

FSHN 195   Intro to Undergrad Research   credit: 1 Hour.

Introduce students to research and provide skill-building focused on the scientific process and nature of discovery. Help students define research topics, formulate research questions, prepare experimental plans, develop research proposals, and develop research communication skills. Approved for S/U grading only. Prerequisite: Restricted to FSHN majors only.

FSHN 199   Undergraduate Open Seminar   credit: 1 to 5 Hours.

Experimental course on a special topic in food science and human nutrition. Topic may not be repeated except in accordance with the Code. Approved for letter and S/U grading. May be repeated in the same or subsequent terms. No more than 12 hours may be counted toward graduation.

FSHN 201   Math for Food Science   credit: 3 Hours.

Teaches mathematical concepts by solving the problems in food science related applications. Develops basic understanding of mathematical equations and simple models for solving real world food science problems. Provides instruction for writing simple computer codes using a numerical software package to solve the mathematical problem. Builds a foundation in critically analyzing physical food science problems and solving those using mathematics and coding. Prerequisite: MATH 220 and PHYS 101 or equivalent. Limited to the undergraduate students in the Food Science concentration.

FSHN 220   Principles of Nutrition   credit: 4 Hours.

Course focuses on the nutritive value of foods and metabolism of essential nutrients, as well as the application of principles of nutrition to the requirements of normal individuals throughout the life cycle.

FSHN 230   Food Sci Professional Issues   credit: 1 Hour.

Discussion of current topics in food science and professional issues, including ethics, undergraduate research, study abroad, graduate school options and internships. Approved for S/U grading only. Prerequisite: Sophomore and Junior transfer students with a Food Science concentration only.

FSHN 232   Science of Food Preparation   credit: 3 Hours.

Application of food preparation principles and techniques in the preparation of standard food products; principles of food management and their application in the planning and preparation of meals. Additional course fees may apply. See Class Schedule. Prerequisite: FSHN 101 or concurrent registration.

FSHN 249   Food Service Sanitation   credit: 1 Hour.

Examines the dangers, costs and prevention of foodborne illness as well as the training and motivation of food service employees in sanitary food handling and quality assurance practices. Upon completion of this course, student will be eligible to apply for the food service sanitation certificate issued by the State of Illinois. Credit is not given for FSHN 249 and FSHN 349. Prerequisite: FSHN 101 and FSHN 232, or consent of instructor; MCB 100 and MCB 101 recommended. Course should be taken concurrently with or prior to FSHN 340.

FSHN 250   Nutritional Physiology I   credit: 3 Hours.

Anatomy and physiology of the digestive, circulatory, integumentary, skeletal, and muscular system. Special focus on the absorption, distribution, storage, and mobilization of macronutrients and micronutrients. 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. Prerequisite: Credit or concurrent enrollment in FSHN 220.

FSHN 251   Nutritional Physiology II   credit: 3 Hours.

Anatomy and physiology of the respiratory, nervous, endocrine, immune, reproductive, and excretory systems. Special focus on the absorption, distribution, storage and mobilization of macronutrients and micronutrients. Learn the necessary 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. Prerequisite: FSHN 220.

FSHN 260   Raw Materials for Processing   credit: 4 Hours.

Problems involved with procurement, harvesting, handling, and storage of fruits, vegetables, cereal grains, dairy products, red meat, poultry, fish, and eggs for the food-processing industry. Field trips to specialized operations. Additional fees may apply. See Class Schedule. Prerequisite: CHEM 104 and CHEM 105 and concurrent enrollment in CHEM 232.

FSHN 274   NonMajors Food Microbiology   credit: 1 Hour.

Introduction to food microbiology and the role of microorganisms in foodborne illness and food manufacture. Credit is not given for both FSHN 274 and FSHN 101. Prerequisite: Sophomore standing or higher.

FSHN 292   Hospitality Management: Professional Issues   credit: 1 Hour.

Explores career opportunities in the hospitality industry and prepares students for internship and job searches. Assists in developing professional skills and understanding best practices needed to be successful in the hospitality industry. Prerequisite: Hospitality Management majors only. Not intended for Freshman.

FSHN 293   Off Campus Internship   credit: 0 to 4 Hours.

Supervised, off-campus experience in a field directly pertaining to the subject matter. Approved for Letter and S/U grading. May be repeated to a maximum of 10 hours.

FSHN 294   On Campus Internship   credit: 1 to 4 Hours.

Supervised, on-campus, learning experience with faculty engaged in research. Approved for both letter and S/U grading. May be repeated in the same or subsequent terms to a maximum of 10 hours. Prerequisite: Sophomore standing, 2.0 GPA, consent of the advisor, and consent of the Department Teaching Coordinator.

FSHN 295   UG Research or Thesis   credit: 1 to 4 Hours.

Individual research, special problems, thesis, development and/or design work under the supervision of an appropriate member of the faculty. Approved for letter and S/U grading. May be repeated in the same or subsequent terms. No more than 12 hours of special problems, research, thesis and/or individual studies may be counted toward degree. Prerequisites: Cumulative GPA of 2.5 or above at the time the activity is arranged and consent of instructor.

FSHN 302   Sensory Evaluation of Foods   credit: 3 Hours.

This course is devoted to learning the 1) physiological and psychological basis of human subjects, 2) chemistry of aroma and taste, 3) basic sensory methodologies in food evaluation, and 4) analysis and interpretation of sensory data. Additional fees may apply. See Class Schedule. Prerequisite: Recommended to students in junior and senior levels. Recommended to have taken foundational statistics course, i.e., STAT 100, STAT 200 or FSHN 440.

FSHN 322   Nutrition and the Life Cycle   credit: 3 Hours.

Examines physiological changes that occur during gestation, postnatal growth, and aging and the influence of these changes on nutritional requirements. Prerequisite: FSHN 220 or consent of instructor.

FSHN 329   Communication in Nutrition   credit: 3 Hours.

Application and integration of the principles of nutrition and their transmission to groups and individuals. Students will learn individual counseling techniques as well as how to present nutrition information to groups. Open to Dietetics and Human Nutrition juniors and seniors only. Prerequisite: RHET 105, CMN 101, and FSHN 220 or equivalents.

FSHN 340   Food Production and Service   credit: 4 Hours.

Introduction to the management of commercial and noncommerical foodservice systems through the operation of Bevier Cafe. Students experience managing the procurement, production and service of food, as well as the sanitation and maintenance of equipment and facilities. Prerequisite: FSHN 232 and credit or concurrent registration in FSHN 249 and FSHN 345.

FSHN 343   Foundations in Beverage Management: Introduction to Wine, Beer and Spirits   credit: 2 Hours.

The course will focus on the application of principles and practices related to preparation and service of alcohol and specialty beverages in the hospitality industry. The course includes a study of management principles, study of bar operations, human resources and liability protection. Intrinsic to excellent service is having an understanding of proper tasting skills and knowledge to be able to verbalize nuances within the wine or spirit. Structured tastings will be utilized to discover, identify and describe attributes of the beverage. Successful completion of alcohol handler training required to maintain course enrollment. Additional fees may apply. See Class Schedule. Prerequisite: All registrants must be 21 years of age or older.

FSHN 344   Business Etiquette   credit: 1 Hour.

The fundamentals of business etiquette as they are applied to the modern multicultural and global business environments. Content includes the importance of the first impression, polite conversation, personal appearance, office politics, diplomacy, telephone and cell phone etiquette, high-tech etiquette, proper oral and written communication, and the protocol of meetings both in the United States and abroad. Students will also participate in a formal dining experience. Offered every other year. Prerequisite: Junior standing.

FSHN 345   Strategic Operations Management   credit: 3 Hours.

This course is intended to promote an understanding of the managerial aspects of strategic operations. Strategic operations management examines facilities, capacity, process/work-force planning, organization, people, systems integration, and coordination between operations. An introduction to the principles and procedures for the purchasing, selection and procurement of food and non-food items in the hospitality industry is also included. This course provides students with the management information needed to make operational decisions based on sound criteria. Prerequisite: FSHN 232.

FSHN 346   Foundations of Hotel Management   credit: 3 Hours.

Provides a comprehensive examination of key areas in hotel operations and management; including, revenue management, accounting, housekeeping, engineering, front desk, food and beverage and marketing. The concepts and principles will be applied in interactive online hotel case simulations designed for an immersive and applied learning experience.

FSHN 396   UG Honors Research or Thesis   credit: 1 to 4 Hours.

Individual research, special problems, thesis, development and/or design work under the direction of the Honors advisor. May be repeated in the same or subsequent terms. No more than 12 hours of special problems, research, thesis and/or individual studies may be counted toward the degree. Prerequisite: Junior standing, admission to the ACES Honors Program, and consent of instructor.

FSHN 398   Undergraduate Seminar   credit: 1 to 3 Hours.

Group discussion on a special topic in a field of study directly pertaining to subject matter in food science and human nutrition. Approved for Letter and S/U grading. May be repeated if topics vary. Prerequisite: Sophomore standing.

FSHN 414   Food Chemistry   credit: 3 Hours.

Examines the chemical aspects of major food components; water, carbohydrates, proteins, and lipids; properties of pigments, salts, and food dispersions. Undergraduate Food Science majors must enroll concurrently in FSHN 416. 3 undergraduate hours. 3 graduate hours. Prerequisite: CHEM 232.

FSHN 416   Food Chemistry Laboratory   credit: 3 Hours.

Chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components/additives are discovered in the context of their interactions and functional roles in foods. 3 undergraduate hours. 3 graduate hours. Prerequisite: CHEM 232 and credit or concurrent enrollment in FSHN 414.

FSHN 418   Food Analysis   credit: 4 Hours.

Principles and application of the chemical, physical, and instrumental methods used to determine the constituents of foods; special considerations applicable to the analysis of certain foods. Lecture and lab. 4 undergraduate hours. 4 graduate hours. Prerequisite: CHEM 232; FSHN 414; FSHN 416 or consent of instructor.

FSHN 419   Food Ingredient Technology   credit: 3 Hours.

Explores the research, science and technology of the production of safe, high quality food ingredients through the application of food chemistry, food microbiology, and food processing principles. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 414 or consent of the instructor. FSHN majors only, junior standing required.

FSHN 420   Nutritional Aspects of Disease   credit: 3 Hours.

Examines nutritional, biochemical, and physiological aspects of disease processes and studies the role of nutrition in prevention, management, and treatment of disease. Same as NUTR 420. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 220 or comparable course with a physiology prerequisite; MCB 450 or equivalent.

FSHN 421   Pediatric Clinical Nutrition   credit: 3 Hours.

Examines physiological, biochemical and nutritional aspects of disease processes relevant to infants, children and adolescents. Topics covered include prematurity, developmental disabilities, inborn errors of metabolism, food allergy, obesity and eating disorders. The role of nutrition in prevention, management and treatment of disease is also covered. Offered every other year. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 420; FSHN 322 is highly recommended.

FSHN 422   Genetics and Epigenetics in Nutrition   credit: 3 Hours.

Explores the role of genetics and epigenetics in nutrition as a basis for differential responses of individuals to diet. Students will learn about how epigenetics and genetic variation affects individualistic responses to food and nutrients, and they will also learn about how food affects gene expression. Topics include genetics, epigenetics, and nutrigenetics; variation in taste, food selection, and eating behaviors; personalized nutrition; food intolerance and metabolic disorders; genetic variation in gut microbiota. This course is appropriate for students who wish to learn how to develop of better food products, optimize nutritional counseling, improve individualize diets, and better understand how to apply nutritional advice for the public generally. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 120 or FSHN 220 and CHEM 101; or consent of instructor.

FSHN 423   Advances in Foods & Nutrition   credit: 2 Hours.

New developments in foods and nutrition; readings, lectures, and discussions. 2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 220 and FSHN 332, or equivalent.

FSHN 424   Biopsychology of Ingestive Behavior   credit: 3 Hours.

Why do we eat what we eat? This course provides a taste of the science including both biological and psychological basis of ingestive behavior and the adoption of both healthy and maladaptive behaviors concerning eating and drinking. We will review and integrate historical theories with recent research on how we perceive flavor, the development of food preferences, and the biological basis of hunger, thirst, and satiety. Students will also have the opportunity to strengthen their critical thinking skills by participating on two debates in which equal number of arguments will be formulated to support or refute important issues in the field of food science and human nutrition. 3 undergraduate hours. 3 graduate hours.

FSHN 426   Biochemical Nutrition I   credit: 3 Hours.

The dietary and hormonal regulation of carbohydrate, lipid and amino acid metabolism. Emphasizes the regulation of enzyme activity and the different roles the major organs have in whole animal energy balance. Same as NUTR 426. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 220, or FSHN 120 and FSHN 414, and MCB 450 or concurrent enrollment.

FSHN 427   Biochemical Nutrition II   credit: 3 Hours.

Biochemistry and metabolism of the water and fat soluble vitamins and minerals. Emphasizes the digestion, transport, metabolism and intercellular functions of these nutrients and how diet/food intake and physiological states affect these processes. Same as NUTR 427. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 220, or FSHN 120 and FSHN 414, and MCB 450 or concurrent enrollment.

FSHN 428   Community Nutrition   credit: 3 Hours.

Application of nutrition principles to needs assessments, program planning, delivery and evaluation in local, national, and international settings using behavioral theory frameworks. Same as NUTR 428. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 220 or equivalent, one introductory statistics course, and one course in the social or behavioral sciences.

FSHN 429   Nutrition Assessment & Therapy   credit: 3 Hours.

Problem-based learning application (via cases) of the nutrition care process with emphasis on nutrition assessment, diagnosis, intervention, monitoring and evaluation, as related to the management and treatment of disease states. This course is the clinical capstone course for the dietetics curriculum. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 420, or concurrent enrollment required.

FSHN 441   Services Management   credit: 2 Hours.

Focuses on a distinctive approach to communication, design, and operation that is required by service organizations (e.g., hotels, restaurants, professional services, banks, hospitals, etc.). Students will explore ways that firms can observe, measure, improve, and utilize service as a primary source of competitive advantage. Students will learn about the unique challenges of services and the different roles both employees and customers have in the creation and delivery of services. They will also practice how to develop and manage the service encounter in order to deliver service quality to the customer. 2 undergraduate hours. 2 graduate hours. Prerequisite: Previous exposure to marketing principles, management principles, and customer service scenarios is recommended. Restricted to Junior, Senior, or Graduate class standing.

FSHN 442   Hospitality Management & Leadership Skills   credit: 3 Hours.

Application of behavioral science and management techniques, methods and strategies to the hospitality industry. Applied management techniques will focus on those managerial behaviors needed to develop and maintain positive and productive relationships with subordinates, peers, supervisors and individuals external to the hospitality organization. 3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 340 or consent of instructor.

FSHN 443   Management of Fine Dining   credit: 4 Hours.

Advanced application of food production and management principles to specific food service demands; emphasis on artistry in preparation, serving, and merchandising high quality food in quantity. 4 undergraduate hours. 4 graduate hours. Prerequisite: FSHN 340 and credit or concurrent registration in FSHN 442.

FSHN 450   Dietetics: Professional Issues   credit: 2 Hours.

Discussion of current topics in dietetics, professional issues (ethics, outcomes research, marketing, legislation, registered dietitian exam) and preparing for dietetic internships. Required of all dietetics students. 2 undergraduate hours. 2 graduate hours. Prerequisite: Senior standing in dietetics.

FSHN 459   Nutrition Focused Physical Assessment   credit: 2 Hours.

Collect appropriate subjective and objective data associated with obtaining a health and diet history. An introduction to physical and diagnostic assessment of health status. The emphasis is on knowing normal findings and normal variations in the healthy adult, well child, and the well elder person. 2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 329 and FSHN 420 and credit or concurrent enrollment in FSHN 429.

FSHN 460   Food Processing Engineering   credit: 3 Hours.

Examines application of process engineering principles to the conversion of raw agricultural materials into finished food products. Topics include basics of engineering analysis, units and dimensions, materials balances, energy balances, thermodynamics, heat transfer, psychrometry, refrigeration and mechanical separations. 3 undergraduate hours. 3 graduate hours. Prerequisite: PHYS 101 and MATH 220; or consent of instructor.

FSHN 464   Beverage Science & Technology   credit: 2 Hours.

Explores the research, science and technology of the production of safe, high quality beverages through the application of food chemistry, food microbiology, and food processing principles. 2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 414 or consent of instructor. FSHN juniors, seniors and grad students only.

FSHN 465   Principles of Food Technology   credit: 3 Hours.

Overview of processing techniques in the food industry, including thermal/non-thermal processing, refrigeration, freezing, moisture removal, and separation. Presentations cover basic principles of each technology with examples of processing equipment. The changes of food components and nutrients caused by processing is also discussed. Lecture and field trips. 3 undergraduate hours. 3 graduate hours. Credit is not given for both FSHN 465 and the FSHN 461 - FSHN 462 sequence. Prerequisite: Food chemistry or biochemistry equivalent recommended. Undergraduate food science majors or graduate students specializing in food processing/engineering may not enroll in FSHN 465.

FSHN 466   Food Product Development   credit: 4 Hours.

Principles of food product development: target market evaluation, concept development and presentation, formulation, manufacturing, packaging, product costs, pricing, safety, and marketing. May include a product in accordance with Institute of Food Technologists national competition guidelines. Products will be unveiled and presented for faculty evaluation. Additional fees may apply. See Class Schedule. 4 undergraduate hours. 4 graduate hours. May be repeated to a maximum of 8 hours in separate terms if topics vary. Prerequisite: FSHN 332 or FSHN 414; FSHN 471 or FSHN 472; concurrent registration or completion of FSHN 461 and FSHN 462, or FSHN 465. This capstone course is limited to seniors in the Food Science or Foods Industry and Business options in FSHN. Graduate students will be allowed to register pending sufficient space in the class.

FSHN 469   Package Engineering   credit: 3 Hours.

Cross-disciplinary study of the materials, machinery, research, design, techniques, environmental considerations, ethics and economics used in the global packaging industry with emphasis on the implementation of improved technologies for the problems unique to food packaging. An emphasis on the broad, systems-based nature of packaging will be maintained throughout the course. Same as ABE 482. 3 undergraduate hours. 3 graduate hours. Prerequisite: MATH 220; one each of 100-level Chemistry and Physics courses or their equivalent; junior-senior standing or higher, or consent of instructor.

FSHN 471   Food & Industrial Microbiology   credit: 3 Hours.

Relationship of microorganisms to food manufacture and preservation, to food and industrial fermentation and processing, and to food-borne illness. Same as MCB 434. 3 undergraduate hours. 3 graduate hours. Credit is not given for FSHN 471 and FSHN 175. Prerequisite: MCB 101 or MCB 301 or equivalent.

FSHN 472   Applied Food Microbiology   credit: 3 Hours.

Explores experimental methods for studying microbial food safety, quality, and fermentation. Introduces basic microbiology techniques and uses them to study how to detect and control spoilage microorganisms and potential foodborne pathogens. Conduct and experimentally track the progress of classic food fermentations. 3 undergraduate hours. 3 graduate hours. Credit is not given for both FSHN 472 and FSHN 312. Prerequisite: MCB 100 and credit or concurrent enrollment in FSHN 471.

FSHN 480   Basic Toxicology   credit: 3 Hours.

Emphasizes basic toxicology principles and the pharmacokinetics, absorption, distribution, metabolism and excretion of drugs, non-nutrient dietary supplements and other compounds foreign to the body. Toxic effects on major target organ systems are discussed, including an introduction to how foreign compounds can initiate, enhance or prevent the carcinogenic process. Briefly surveys diverse areas of toxicology such as eco-, nano-, forensic, genetic, nutritional, clinical and reproductive toxicology; review the federal regulatory aspects of safety assessment and consumer protection. Same as CB 449, CPSC 433, and ENVS 480. 3 undergraduate hours. 3 graduate hours. Prerequisite: Biochemistry - MCB 450 or equivalent, or consent of instructor.

FSHN 481   Food Processing Unit Operations I   credit: 2 Hours.

Study the engineering principles that govern food processing and preservation unit operations, including evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, and extrusion, and understand the effect of the process conditions of various unit operations on product characteristics and product quality. 2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 414 or equivalent; FSHN 460 or equivalent; FSHN 312 or FSHN 471 or equivalent. FSHN 260 is recommended.

FSHN 482   Food Processing Unit Operations I Lab   credit: 1 Hour.

Focus on topics discussed in Food Processing Unit Operations I (FSHN 481) in a food grade environment. Students will have opportunities to operate pilot scale food processing equipment for each unit operation. Additional fees may apply. See Class Schedule. 1 undergraduate hour. 1 graduate hour. Prerequisite: FSHN 481.

FSHN 483   Food Processing Unit Operations II   credit: 2 Hours.

Study the engineering principles that govern food processing and preservation unit operations, including evaporation, freeze-concentration, membrane separation, dehydration, centrifugation, and extrusion, and understand the effect of the process conditions of various unit operations on product characteristics and product quality. 2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 414 or equivalent; FSHN 460 or equivalent; FSHN 312 or FSHN 471 or equivalent. FSHN 260 is recommended.

FSHN 484   Food Processing Unit Operations II Lab   credit: 1 Hour.

Focus on topics discussed in Food Processing Unit Operations II (FSHN 483) in food grade environment. Students will have opportunities to operate pilot scale food processing equipment for each unit operation. Additional fees may apply. See Class Schedule. 1 undergraduate hour. 1 graduate hour. Prerequisite: FSHN 483.

FSHN 499   Cur Topics in FS & Human Nutr   credit: 1 to 3 Hours.

Group discussion or an experimental course on a special topic in food science and human nutrition. 1 to 3 undergraduate hours. 1 to 3 graduate hours. Approved for Letter and S/U grading. May be repeated in the same or subsequent terms to a maximum of 12 hours as topics vary.

FSHN 502   Advanced Sensory Science   credit: 3 Hours.

In-depth and current topics in sensory science beyond the scope of undergraduate sensory course, FSHN 302. The main course objectives are to 1) discuss the physiological and psychological basis for sensory evaluation, 2) discuss Thurstonian Modeling in Difference Tests, 3) utilize multivariate statistical methods in sensory studies, 4) critique current research papers and articles in the sensory science discipline, and 5) develop a proposal for research utilizing sensory methods. Prerequisite: Undergraduate sensory science course, such as FSHN 302. Graduate students only.

FSHN 514   Advanced Food Chemistry   credit: 3 Hours.

Emerging issues related to the chemistry of water, carbohydrates, lipids and proteins, as well as postharvest physiology and impact of processing on chemical reactions in foods. Prerequisite: Organic CHEM 232, or equivalent.

FSHN 517   Fermented &Distilled Beverages   credit: 2 Hours.

The production technology, microbiology and chemistry (including the compositional chemistry, flavor chemistry, and chemistry of aging) of fermented and distilled beverages. Additional fees may apply. See Class Schedule. Prerequisite: Graduate student status, or a food microbiology course and a food chemistry or biochemistry course.

FSHN 518   Chemistry of Lipids in Foods   credit: 3 Hours.

Detailed examination of the chemical and physical properties of lipids in foods. Offered every other year. Prerequisite: A food chemistry or biochemistry course is highly recommended.

FSHN 519   Flavor Chemistry and Analysis   credit: 4 Hours.

Provides graduate students with the tools and understanding necessary for the study of complex food flavor systems. Students will learn: 1) modern techniques of analysis used in the chemical evaluation of food flavor systems, 2) accepted techniques for the sensory evaluation of food flavor, 3) approaches for combined sensory-analytical evaluation of food flavor and 4) principles of food flavor chemistry with emphasis placed on some well-understood flavor systems. Offered every other year. Prerequisite: FSHN 414 and FSHN 418 or equivalent.

FSHN 521   Molecular Basis of Metabolic Syndrome and Weight Management   credit: 2 Hours.

The objective of the course is to help nutritionists and dietitians build a strong biochemical, physiological, clinical and epidemiological foundation in the areas of: 1. Metabolic adaptation to positive and negative energy balance 2. Progression and regression of metabolic syndrome 3. Principles of running a cost-effective dietary weight loss/maintenance program. Same as NUTR 521. 2 graduate hours. No professional credit. Prerequisite: MCB 450, MCB 244, MCB 246, and FSHN 420; or consent of instructor. May enroll in prerequisite courses concurrently. Priority is given to graduate students in FSHN and DNS programs.

FSHN 522   Function and Metabolism of Essential Fatty Acids and Cholesterol   credit: 1 Hour.

The goals of the course are to learn a biochemical and molecular basis of functions and metabolism of essential fatty acids and cholesterol, and the implications to chronic disease prevention and dietary recommendations. Same as NUTR 522. 1 graduate hour. No professional credit. Prerequisite: MCB 450, MCB 244, MCB 246, and FSHN 420; or consent of instructor. May enroll in prerequisite courses concurrently. Priority given to graduate students in FSHN and DNS programs.

FSHN 527   Advanced Vitamins and Minerals: Regulations of Metabolism   credit: 3 Hours.

Combined lectures and in-class case studies of vitamins and minerals as the regulators of nutrition, metabolism, and overall human health. Lectures include genetic, biochemical background information and basic epigenetic mechanisms. In-class case studies will involve body physiology, human development, and specific diseases. Same as NUTR 527. 3 graduate hours. No professional credit. Prerequisite: One biochemical course, such as FSHN 426, FSHN 427, MCB 450, or equivalent.

FSHN 563   Food Materials Science   credit: 2 Hours.

Study of the structure of foods that confer attributes such as soft, crunchy, juicy, creamy, and many others. Foods will be probed at the micro and nano scales. The goal is to better understand, predict, and design food properties and functionalities. 2 graduate hours. No professional credit. Prerequisite: FSHN 414 (Food Chemistry) or equivalent.

FSHN 573   Advanced Food Microbiology   credit: 3 Hours.

Detailed examination of food microbiology topics including food-borne pathogens, food fermentation and microbial spoilage. Prerequisite: Graduate student standing or consent of instructor.

FSHN 574   Value Added Biotransformation   credit: 3 Hours.

Crop residues, renewable biomass, and agricultural wastes as sustainable and inexpensive substrates for producing value added products through enzymatic and microbial conversion processes. Concepts and applications of metabolic engineering. 3 graduate hours. No professional credit. Prerequisite: FSHN 471.

FSHN 575   Issues in Food Safety   credit: 3 Hours.

Current issues affecting the safety of the food supply including emerging pathogens, food additives and pesticides, genetically modified organisms and new technologies will be evaluated in the context of current scientific knowledge, United States food law, and consumer opinions. Offered every other year. Prerequisite: Graduate standing.

FSHN 580   Ethics in Research, IRB and IACUC   credit: 3 Hours.

The goals of this course are twofold. First, to provide graduate students with an introduction to knowledge and skills that will facilitate ethical behavior in research. Second, to increase their sensitivity to ethical issues. We will review rules, issues, options and resources to meet regulatory and institutional expectations (including Institutional Review Board (IRB) and Institutional Animal Care and Use Committee (IACUC). We will foster their ethical decision-making skills by discussing and analyzing real (or realistic) ethical cases. We will identify failures, justify decisions, and generate potential solutions to those errors. Same as NUTR 580. 3 graduate hours. No professional credit.

FSHN 590   Dietetic Internship I   credit: 5 Hours.

Supervised learning experience in a variety of settings and locations related to clinical nutrition, community nutrition and health promotion, and food service management within Urbana/Champaign and surrounding areas. Additional fees may apply. See Class Schedule. Approved for letter and S/U grading. Prerequisite: Enrollment in dietetic internship program.

FSHN 591   Dietetic Internship II   credit: 5 Hours.

Supervised learning experience in a variety of settings and locations related to clinical nutrition, community nutrition and health promotion, and food service management within Urbana/Champaign and surrounding areas. Additional fees may apply. See Class Schedule. Approved for letter and S/U grading. Prerequisite: FSHN 590.

FSHN 592   Graduate Internship Experience   credit: 0 to 12 Hours.

Supervised, off-campus experience in a field related to a students' option/concentration. Approved for letter and S/U grading. May be repeated in separate terms to a maximum of 12 hours.

FSHN 593   Seminar in Foods and Nutrition   credit: 2 Hours.

Communication-based course that focuses on enhancing professional oral presentation skills, particularly with regard to communicating current food science and/or human nutrition topics. 2 graduate hours. No professional credit. Prerequisite: Undergraduate degree in foods, nutrition, or comparable background in chemistry, microbiology, physiology, or other biological science; consent of instructor.

FSHN 595   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. 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.

FSHN 597   Graduate Seminar   credit: 0 to 1 Hours.

Discussions on specialized research topics and current literature relating to food science and human nutrition. Required of all graduate students. 0 to 1 graduate hours. No professional credit. Approved for Letter and S/U grading. May be repeated in separate terms.

FSHN 598   Advanced Special Problems   credit: 1 to 8 Hours.

Supervised individual study on advanced special problems in food science and human nutrition. Approved for letter and S/U grading. May be repeated in the same or subsequent semesters. (Summer session: 1 to 4 graduate hours). Prerequisite: Written consent of instructor must be obtained prior to enrollment.

FSHN 599   Thesis Research   credit: 0 to 16 Hours.

Original research designed and conducted under graduate faculty supervisor. Approved for S/U grading only. May be repeated.