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 2018-2019 course listings to date are:
FSHN 469 Package Engineering
FSHN 414 Food Chemistry
FSHN 595 Nutrition for Health & Fitness
FSHN 471 Food & Industrial Microbiology
FSHN 502 Advanced Sensory Science
A full list of courses is available below. All online courses are LIVE.
FSHN 414 Food Chemistry
Examines the chemical aspects of major food components: water, carbohydrates, proteins, and lipids; properties of pigments, salts, and food dispersions. Prerequisite: Organic chemistry. 3 hours.
FSHN 440 Applied Statistical Methods
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 analyses of variance limited to the completely randomized design and the randomized complete-block design. Prerequisite: Algebra. 4 hours.
FSHN 460 Food Processing Engineering
Examines application of process engineering principles to the conversion of raw agricultural materials into finished food products. Topics include units and dimensions, materials balances, energy balances, thermodynamics, heat transfer, psychrometry, refrigeration and mechanical separations. Prerequisites: Physics and calculus. 3 hours.
FSHN 461 Food Processing, I.
Principles, unit operations, and applications of food preservation and processing by high temperature, refrigeration, and freezing processes; includes heat transfer, kinetics, chemical and microbial changes in food as a result of processing; lecture. Prerequisite: Food chemistry, microbiology and food engineering. 4 hours.
FSHN 464 Beverage Science & Technology
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 hours.
FSHN 469 Package Engineering
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. Prerequisite: chemistry, physics, calculus. 3 hours.
FSHN 471 Food and Industrial Microbiology
Relationship of microorganisms to food manufacture and preservation, to industrial fermentation and processing, and to sanitation. Prerequisite: Organic chemistry and experimental microbiology. 3 hours.
FSHN 517 Fermented and Distilled Beverages
The production technology, microbiology and chemistry (including the compositional chemistry, flavor chemistry, and chemistry of aging) of fermented and distilled beverages. Prerequisite: Graduate student status, or a food microbiology course and a food chemistry or biochemistry course. 2 hours.
FSHN 518 Chemistry of Lipids in Foods
Detailed examination of the chemical and physical properties of lipids in foods. Prerequisite: food chemistry. 3 hours.
FSHN 519 Flavor Chemistry & Analysis
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) acceptable 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 places on some well-understood flavor systems. 4 hours.
FSHN 595 Food Science Advanced Topics
Detailed lectures and/or laboratory studies of selected topics in Food Science. Study may be specialized topics in anyone of the following fields: (A) Food Chemistry; (B) Food Microbiology; (C) Nutrition; (D) Food Processing/Engineering. 1 to 4 hours. Topics to be offered include (but are not limited to:
Advanced Topics in Sensory Science
This course will deal with more in-depth and current topics in Sensory Science beyond the scope of an undergraduate introductory sensory course. The main course topics to be discussed are the physiological and psychological basis for sensory evaluation, Thurstonian Modeling in Difference Tests, multivariate statistical methods for sensory studies. Students will discuss and critique current research papers in sensory science and develop a proposal for sensory evaluation research. 3 hours.
Principles of enzymatic reactions, factors affecting enzyme activity, and use of enzymes in analytical and food processing applications. Discusses the influence of parameters such as concentration of substrate and enzyme, pH, temperature and inhibitors on enzymatic activity. Provides specificity and mechanism of action of enzymes in the context of their roles in foods by considering examples selected from enzymes of importance to food science. involve lectures and exercises commonly used in basic and applied research in food enzymology. Regular discussions of recent peer-reviewed papers dealing with major classes of enzymes. Prerequisite Biochemistry. 3 hours.
Food Safety for Global Food Security
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.
Nutrition for Health & Fitness
Students will examine macro- and micro-nutrient needs, energy systems, nutrition and sport supplements, weight management, health enhancement and disease prevention. The course will emphasize nutrients and food components available or in development designed to enhance health and sport performance with a focus on how to integrate this information into food science industries. Produce & Vegetable Technology. Students will explore the safety and utilization of fruit and vegetable raw materials from harvest to incorporation into a final consumable good.
Water Relations in Foods
Advanced study of the behavior of water and solids in ingredient and real foods systems, specifically in relation to food safety and stability. Major topics covered include properties of water, water activity,, water mobility, and solids mobility (e.g., the glass transition). Practical techniques to measure these parameters, including sorption isotherms, nuclear magnetic resonance spectroscopy and imaging, and differential scanning calorimetry, are discussed in detail. 4 hours.
FSHN 598 Advanced Special Problems
Supervised research on special problems in Food Science. Project must be approved by topic advisor prior to the beginning of the semester.