Online courses are coordinated through the Center for Innovation in Teaching and Learning (CITL). Please visit the site to learn more about online courses and to register for current courses. You do not need to be admitted to the Graduate College before enrolling in courses; however, for course credit to count towards your MS in Food Science degree, you must have been admitted to the graduate program, or petition to have the course credits transferred after you have been admitted. If you are later admitted to the program and if you complete non-degree courses, they may be petitioned to count towards your degree program if you earned a grade of B or better. No more than 12 hours of non-degree coursework may be petitioned for use.
The online MS Food Science program offers several courses each semester, including summer semester. All online courses are LIVE and the student must be available to attend during the class time listed. See the Current Students page for the list of required courses for this program. Other online courses below that are not required courses are only suggestions. Students are free to take any online course of graduate level for elective credits with their advisor's approval. The current course listings to date are:
Spring 2026
FSHN 514 Advanced Food Chemistry
NOTE: This course is currently in progress and has not yet been published on Course Explorer. It is expected to be available later in November. I will update you once the CRN/course registration number becomes available. This is a required course in our curriculum.
Registration CRN: TBD
Instructor: Engeseth, N
3 credit hours
Asynchronous
Course Description: 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 573 Advanced Food Microbiology
NOTE: This is a required course in our curriculum.
Registration CRN: 75005
Instructor: Banerjee, P and Jin, Y
3 credit hours
Synchronous, 06:00PM - 09:00PM Wed
Course Description:
Detailed examination of food microbiology topics including food-borne pathogens, food fermentation and microbial spoilage.
***Prerequisite: Graduate student standing or consent of instructor.
FSHN 502 Advanced Sensory Science
(enrollment capped – unfortunately, we cannot accept new students at this moment)
NOTE: Registration CRN: TBD
Instructor: Torrico, D
3 credit hours
Asynchronous
Course Description: 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: Consent of instructor.
Registration CRN: 75939
Instructor: Engeseth, N
1credit hours
Asynchronous
Course Description:
Discussions on specialized research topics and current literature relating to food science and human nutrition.
CPSC 414 Forage Crops & Pasture Ecology
Registration CRN: 78025
Instructor: Villamil, M
3 credit hours
Asynchronous
Course Description: Forages, their plant characteristics, ecology, and production; grasslands of farm and range as related to animal production and soil conservation.
CPSC 418 Crop Growth and Management
Registration CRN: 78024
Instructor: Villamil, M
3 credit hours
Asynchronous
Course Description: Crop physiology and management as influenced by environment, plant species, and cropping system; relates plant growth processes to crop production practices based on current research.
FSHN/CPSC 440 Applied Statistical Methods I
Registration CRN: 31616
Instructor: Klimasmith, I
4 credit hours
Synchronous, 06:30PM - 07:50PM Tue
Course Description: Statistical methods involving relationships between populations and samples; collection, organization, and analysis of data; and techniques in testing hypotheses with an introduction to regression, correlation, and analysis of variance limited to the completely randomized design and the randomized complete-block design.
*** This course section is offered jointly with NRES. Text books may be purchased at the Illini Union Bookstore online at http://www.uofibookstore.uiuc.edu/ ***
CPSC 481 Principles and Practices of Cannabis Flower Production
Registration CRN: 75936
Instructor: Behnke, G
3 credit hours
Synchronous, 06:30PM - 09:30PM Wed
Course Description: Explores indoor and outdoor cannabis flower production management practices. Topics covered include botany, growth and development, cultivar selection, planting and harvesting, growing systems and media, nutrient and water management, pest management, environmental controls such as lighting, media, ventilation.
CPSC 505 Research Methods in Crop Sciences
Registration CRN: 65758
Instructor: Behnke, G
4 credit hours
Synchronous, 06:30PM - 09:00PM Thu
Course Description: Lectures, discussions, and seminars dealing with research in crop sciences.
CPSC 518 Crop Growth and Development
Registration CRN: 44523
Instructor: Sible, C
4 credit hours
Synchronous, 06:30PM - 09:00PM Wed
Course Description: Crop physiology and management as influenced by environment, plant species, and cropping system; relates plant growth processes to crop production practices based on current research.
***Prerequisite: CPSC 418 or CPSC 484.***
Registration CRN: 75856
Instructor: Brockett, J
3 credit hours
Asynchronous
Course Description: This course provides a strong foundation to build the knowledge, attitudes, and behaviors necessary to provide leadership to professional and community work teams. Concepts include the theory and practice of team leadership including group dynamics, group process and development, problem-identification and goal-setting, conflict management and resolution, supervision, and leading diverse teams and in times of change and disruption.
LEAD 470 Leading Professional Organizations and Communities
Registration CRN: 70630
Instructor: Brockett, J
2 credit hours
Asynchronous
Course Description: Students will develop their capacity for leadership in their current and future professional positions in business and academic research teams, as well as within their broader community. This course's activities are designed to help students understand organizational structures, effective organizations, leading other people, and application of systems thinking beyond formal organizations to communities and society.
This is what I have so far. Again, I’ll update you once the CRN for FSHN 514 is available.
In the meantime, the Division of Nutritional Sciences (DNS) also offers some online courses open to our students - seats available on a first-come, first-served basis. Please see the course description below and contact Lisa Raney lraney3@illinois.edu (very important! Please contact her directly) if you would like to register for them.
NUTR 582 Personalized Nutrition
Graduate Students-
Dr. Donovan is offering an online course, NUTR 582 - Personalized Nutrition, in the spring 2026 semester from January 20 to March 13, 2026. This 4-credit-hour course is fully asynchronous, with an optional synchronous weekly discussion session. The description is provided below.
Dr. Donovan has made 15 slots available for DNS/FSHN/ANSC/HK students to take the course, which will be available on a first-come, first-served basis. If you would like to register, respond to Lisa Raney at lraney3@illinois.edu with your name and UIN. Once the 15 slots are filled, DNS will create a waitlist, and students from the waitlist will be notified if a spot becomes available in the course.
NUTR 582 course description:
A “one size fits all” approach to nutrition may not work for everyone. We each have unique variations in our genome, epigenome, and microbiome, which interact with our external environment to affect how our bodies respond to dietary intake. Students will learn how our unique biological make-up can be a way to establish more personalized approaches to diet, new approaches to analyzing personalized nutrition data, and what direct-to-consumer personalized nutrition products and services are available.
NUTR 583 Nutrition Policy
Graduate students-
Drs. Saima Hasnin and Krystal Hodge are offering an online course this spring-NUTR 583 Nutrition Policy. This is an 8 week, 4 credit hour course and is fully asynchronous, with a recommended synchronous weekly discussion session. The course will be in session starting the week of March 16, 2026. Drs. Hasnin and Hodge have made 15 slots available for DNS/FSHN/ANSC/HK students to take the course, which will be available on a first come, first serve basis. If you want to register for the course, please respond to this email to Lisa Raney- lraney3@illinois.edu- with your name and UIN. Once the 15 slots are filled, DNS will take a waitlist and students from the waitlist will be notified if a spot opens for them to register for the course.
NUTR 583 course overview:
Throughout the semester students will learn about the policy making process and the evidence-base at the interface of nutrition policy. Students will explore complex questions about how the government has responded to diet-related health problems and will examine the role of government in efforts to facilitate healthy eating. In addition, information on how to develop and evaluate policy approaches to improve diet quality and reduce the burden of diet-related disease among all people will be presented.
Dr. Hazal Turasan Ozturk will be offering FSHN 595 Advanced Food Processing Summer 2026.
2026 graduates should be able to complete all required courses on time.
Students may review the course information at https://online.illinois.edu/online-courses and https://courses.illinois.edu/schedule/2026/spring/FSHN
Future courses