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 one to three courses each semester, including summer semester. All online courses are LIVE and the student must be available to attend during the class time listed. The current course listings to date are:

Summer 2024

FSHN 595 Advanced Food Processing
Registration CRN: 42188
Instructor: H. Turasan Ozturk
Synchronous session: 06/10/24-08/01/24 - time TBD
3 credit hours

Notes: This course is a required component of our curriculum and is offered every other year, so the next session will not be available until 2026.

Course description: To study 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.

CPSC 413 Agriculture, Food, and the Environment
Registration CRN: 39104
Instructor: G. Behnke
Synchronous session: 06/10/24-08/01/24 - Wed.  6:30-9:30 p.m. CST
2 credit hours

PrerequisiteCPSC 112 or CPSC 113 or equivalent course or consent of instructor.

Course description: Advanced course in the complex interactions of food production resulting from different agricultural systems and the environment. Develop an appreciation of the intricacies of producing food for a growing world population while minimizing the impact on the natural environment. Understand the implementation of new technology and strategies for future food production.

Students may review the course information at and

Fall 2024

FSHN 440 Applied Statistical Methods I
Registration CRN: Please click course title to view course numbers
Instructor: A. Lipka
4 credit hours

Notes: Must register for both online lecture and lab.

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.

FSHN 519 Flavor Chemistry and Analysis
Registration CRN: 67170
Synchronous session:  Wed 5:00 – 7:50 PM CST

4 credit hours 

Notes: Offered every other year.

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.

FSHN 595 Introduction to HACCP & FSMA
Registration CRN: 50452
Instructor: P. Banerjee
Synchronous session: Mon 6:00 – 8:00 PM
2 credit hours

Prerequisite: FSHN 471 or FSHN 573 or previous microbiology course such as MCB 100, MCB 250, or MCB 300 or instructors approval. Please contact the instructor, Dr. Banerjee at if interested.

Course description: The purpose of this newly developed course “Introduction to Hazard Analysis and Critical Control Points (HACCP) and Food Safety Modernization Act (FSMA)” is to provide students with the current information on the food safety management and regulatory practices.

FSHN 597 Online Program Final Seminar
Registration CRN: 78440
Instructor: D. Bohn
Synchronous session: 08/26/24-10/18/24 - Tue 5:00 – 6:00 PM
1 credit hour

Notes:  You must have completed at least 31 hours of coursework, with at least 11 hours at the 500 level prior to taking this course.

Course description: This seminar course will provide instruction, peer review, and practice for those online master’s students planning to complete their final poster presentation examination during the current semester. The course will also provide final instruction on exiting the program successfully.

LEAD 426 Leadership Ethics
Registration CRN: 79611
Instructor: J. Collins 
Synchronous session: 08/26/24-10/18/24 - time TBD

2 credit hours

Course description: This course blends theoretical perspectives from philosophy and leadership studies. It is designed to help active and emerging leaders to develop self-awareness, conceptual knowledge, and practical skill in navigating ethical dilemmas that leaders and followers face. Through case studies and personal reflection, learners will have an opportunity to apply course content to real-world scenarios.

LEAD 440 Interpersonal Intelligence for Professional Success
Registration CRN: 73439
Instructor: J. Smist
Synchronous session: 08/26/24-10/18/24 - time TBD
2 credit hours

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.

Students may review the course information at and

Future courses