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:

Summer 2025

FSHN 595 Research Methods for Graduate Students
Registration CRN: 40277
Instructor: Xu, B
3 credit hours
Asynchronous lectures and synchronous discussion (06/16/25 – 08/07/25; Thr 7:30-8:20 PM)

Course Description: This 8-week online course is designed for graduate students with limited or no prior research experience. Students will explore the foundational principles of research design, study planning, data collection, and proposal writing through lectures, discussions, and assignments. By the end of this course, students submit a complete draft of a structured research proposal for final assessment.

Note: This is an elective course for the online MS program in Food Science.

CPSC 413 Agriculture, Food, and the Environment
Registration CRN:39104
Instructor: Behnke, G
2 credit hours
Synchronous lecture/discussion (06/16/25 – 08/07/25; Wed 6:30-9:30 PM)

Course Description: This course provides an in-depth exploration of the complex interactions of food production resulting from different agricultural systems and the environment, equipping you with the knowledge of new technology and strategies for future food production.

Note: This is an elective course for the online MS program in Food Science.

If you are interested in statistics, please feel free to explore this elective course:

CPSC 499 Statistical Programming
Registration CRN: 42325
Instructor: Klimasmith, I
2 credit hours
05/19/25-08/07/25

Course Description: Taught through a series of examples in the agricultural and applied sciences, this course presents an introduction to R programming, including a primer on R syntax, recursive statements and functions, manipulating data structures, creating graphics, and translating mathematical models to code. Additionally, this course will prepare students using discipline-specific examples for further statistical study in CPSC 440, 540, and 543.

Note:  Students are not required to have previous exposure to any programming language but are expected to have a background in foundational statistics and be actively engaged with research.

TE 566 Finance for Engineering Management
Registration CRN: 41268
Instructor: Lilly, B
2 credit hours
06/16/25-08/07/25

Course Description: Cornerstone financial concepts for engineering management to enable analysis of engineering projects from a financial perspective: income statements; the balance sheet; cash flow statements; corporate organization; the time value of money; net present value; discounted cash flow analysis; portfolio theory.

Note:  For students interested in entrepreneurship or harboring ideas for a new venture or startup.

Fall 2025

FSHN 422 Introduction to Personalized Nutrition
Registration CRN: 73572
Instructor: Pan, Y
3 credit hours
Synchronous lectures (MWF 10 – 10:50 AM CT)

Course Description: 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.

Note: This is an elective nutrition course. If you plan to graduate in Fall 2025 but haven’t taken the required Nutrition for Food Scientists course, you may take this course as a substitute. 

FSHN 440 Applied Statistical Methods
Registration CRN: 50453
Instructor: Lipka, A
4 credit hours
Asynchronous lectures and synchronous discussion – please check with the instructor regarding the discussion schedule.

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.

Note: This is an elective statistics course for the online MS program in Food Science.

FSHN 574 Value Added Biotransformation
Registration CRN: 80687
Instructor: Jin, Y
3 credit hours
Synchronous lectures (Wed 6-9 PM CT)

Course Description: 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.

Prerequisite: FSHN 471, FSHN 573, or equivalent food microbiology course.

Note: This is an elective food engineering course for the online MS program in Food Science.

FSHN 576 Food Safety for Global Food Security
Registration CRN: 78541
Instructor: Stasiewicz, M
3 credit hours
Asynchronous lectures

Course Description: How can food safety promote the availability and access of culturally appropriate foods for all people? Students will explore that question by engaging with literature on the burden of foodborne disease, risk assessment and management technologies, and commodity specific food safety risks. Course will focus on readings of primary and secondary literature, in-class discussions, and exercises to evaluate the literature, and a structured writing assignment to apply those concepts to current problems in food safety.

Prerequisite: FSHN 471, FSHN 573, or equivalent food microbiology course.

Note: This is an elective food microbiology course for the online MS program in Food Science.

FSHN 597 Online Program Final Seminar
Registration CRN: 78440
Instructor: Engeseth, N
1 credit hours
Asynchronous lectures

Note: This is a required course for the online MS program in Food Science but should be saved until the last semester before graduation (have already completed at least 31 hours of coursework, with at least 11 hours at the 500 level).

CPSC 416 Native Plants, Pollinators, & Food Ecosystems
Registration CRN: 73590
Instructor: Taylor, A
3 credit hours
Asynchronous lectures

Course Description: Introduction to herbaceous native and non-native plants cultivated for landscape applications - conservation, uses, benefits for pollinators, significance for local biodiversity, and contribution to food production. Learn to: identify plants, establish and maintain plantings, and to enhance the interaction between beneficial insects and food crops.

Note: This is an elective crop science x food science course for the online MS program in Food Science.

CPSC 418 Crop Growth and Management
Registration CRN: 80387
Instructor: Villamil, M
3 credit hours
Synchronous lecture/discussion (Tue 11-12:20PM CT)

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.

Note: This is an elective crop science x food science course for the online MS program in Food Science.

 SC 480 Cannabis Classification and Management
Registration CRN: 76102
Instructor: Behnke, G
3 credit hours
Synchronous lecture/discussion (Mon 6:30-9 PM CT)

Course Description: Designed to provide students with an understanding of the cannabis classification system and proper management practices for target compounds and products. Understanding cannabis biology and taxonomic classification is critical for proper management practices for the production of essential oils, psychoactive compounds, fiber, and seed oil and protein, and applications of those products. Discrepancies between scientific and vernacular names of cannabis and the inconsistency of vernacular names mislead producers and consumers. This course will discuss the taxonomy and vernacular nomenclature of cannabis and cannabis biology will be discussed based on individual subspecies. The subspecies classification will be necessary for proper management practices and harvesting of target compounds and products.

Note: This is an elective crop science x food science course for the online MS program in Food Science.

LEAD 440 Interpersonal Intelligence for Professional Success
Registration CRN: 73439
Instructor: Brockett, J; Smist, J
2 credit hours
Asynchronous lectures

Course Description: Students will learn theoretical elements and practical strategies to solve problems, negotiate, and navigate complex situations as an effective leader. This course is designed for students interested in developing their capacity for collaboration and team leadership by addressing the unique challenges facing professionals in business and academic research teams. Whether landing a professional internship, preparing for graduate school, or professional employment, students will develop the essential interpersonal intelligence skills to influence others.

Note: This is an elective leadership course.

Students may review the course information at https://online.illinois.edu/online-courses and https://courses.illinois.edu/schedule/2025 

 

Future courses