Online courses for non-degree students 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 if you are a non-degree student. 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. Degree seeking students admitted to the online MS Food Science program will register for classes using student self service.
The online MS Food Science program offers several courses each semester, including summer semester. The majority of 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 2026
FSHN 595 Advanced Food Processing
Registration CRN: 42188
Instructor: Turasan Ozturk, H.
3 credit hours
Synchronous: 7:00PM -9:00PM M
7:00PM -8:00PM W
Course Description: 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.
Fall 2026
FSHN 422 Introduction to Personalized Nutrition
Registration CRN: 73572
Instructor: Pramana, A.
3 credit hours
Synchronous: 10:00AM -10:50AM MWF
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.
***Prerequisite: FSHN 120 or FSHN 220 and CHEM 101; or consent of instructor.
FSHN 426 Biochemical Nutrition I
Registration CRN: 37690
Instructor: Brandley, E.
3 credit hours
Synchronous: 11:00AM - 11:50PM MWF
Course Description: 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.
***Prerequisite: FSHN 220; or FSHN 120 and FSHN 414.
FSHN 440 Applied Statistical Methods I
Registration CRN: 50453
Instructor: Lipka, A
4 credit hours
Asynchronous
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.
***Prerequisite: MATH 112 or equivalent.
FSHN 519 Flavor Chemistry and Analysis
Registration CRN: 67170
Instructor: Cadwallader, K.
4 credit hours
Synchronous: 5:00PM - 7:50PM W
Course Description: 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
Registration CRN: 75961
Instructor: Nakamura, M.
3 credit hours
Synchronous: 9:00AM - 10:20PM MW
Course Description: The objective of the course is to help nutritionists and dietitians build a strong biochemical, physiological, clinical and epidemiological foundation in the areas of: metabolic adaptation to positive and negative energy balance; underlying mechanism in progression and regression of metabolic syndrome; prevention of overeating; and principles and design of a dietary weight loss/maintenance program.
***Prerequisite: Credit or concurrent enrollment in MCB 450 or any introductory biochemistry course; and MCB 244 or MCB 246 or any introductory physiology course; and FSHN 420; or consent of instructor.
FSHN 552 Advanced Diabetes Management
Registration CRN: 78042
Instructor: Karduck, J.
3 credit hours
Synchronous: 11:00AM -12:20PM TR
Course Description: Discuss current topics in advanced diabetes management for nutrition professionals who plan to work directly in patient care, research, and administrative roles with patients with diabetes.
***Prerequisite: FSHN 420.
Registration CRN: 50452
Instructor: Banerjee, P.
2 credit hours
Synchronous: 6:00PM -8:00PM M
Course Description: 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.
FSHN 595 Nanotechnology and Its Applications in Food Science
Registration CRN: 71912
Instructor: Wang, Y.
3 credit hours
Synchronous: 11:00AM-12:20PM TR
Course 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.
Registration CRN: 78440
Instructor: Xu, B.
1 credit hours
Asynchronous
Course Description: Discussions on specialized research topics and current literature relating to food science and human nutrition. Required of all graduate students.
***Instructor Approval Required
Other related electives:
CPSC 412 Principles of Crop Production
CPSC 414 Forage Crops & Pasture Ecology
CPSC 415 Bioenergy Crops
CPSC 416 Native Plants, Pollinators, & Food Ecosystems
CPSC 418 Crop Growth and Management
CPSC 480 Cannabis Classification and Management
CPSC 485 Cannabis Phytochemistry: Analysis, Applications and Beyond
CPSC 508 Integrated Pest Management
LEAD 425 Leading Teams
LEAD 440 Interpersonal Intelligence for Professional Success
NUTR 581 US Food Regulations
Students may review the course information at https://courses.illinois.edu/schedule/2026/fall/FSHN
Future courses