Online Course Offerings

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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:

Spring 2021

FSHN 422 ONL: Gen/Epigen in Nutrition
 Spring 2021
 Jan 25–May 5, 2021
Asynchronous
 Pan, Yuan-Xiang; Kadayifci, Fatma
 3 credit hours
 Non-Degree students may register for this section.
CRN: 72450

***Dr. Pan said that 422 will be renamed to Introduction to Personalized Nutrition at some point, so just an FYI in case you register a little late and the name change occurs before you register.

FSHN 426 A: Biochemical Nutrition I
Spring 2021
Jan 25–May 5, 2021
Asynchronous
Pan, Yuan-Xiang
3 credit hours
Non-Degree students may register for this section.
CRN: 64937

***This course is part of our nutrition curriculum, but can be of great benefit to the food scientist. Since taking a 400-level general biochemistry course prior to taking nutritional biochem is not required, you may need to find some supplemental instructional resources that pertain to general biochem if you choose to take this course. Dr. Pan is a very compassionate instructor and said to reach out to him if you have any questions.

FSHN 598 IFE: Innovations in Food Engineering
Spring 2021
Jan 25–May 5, 2021
Fridays from 1 – 2:30PM US Central Time
Lee, Youngsoo
1 credit hour
Non-Degree students may register for this section.
Fixed Dates
CRN: 72908

***This multi-institutional course provides a broad perspective of innovation as applied to food engineering. The course will provide a general overview and case studies of current and emerging research areas in food and agricultural engineering and processing by different research groups in the nation. The course will demonstrate the efforts among food engineers and scientists in the nation to advance engineering knowledge and technologies for the purpose of improving food safety, quality and security, and enhance health benefits of food products through extensive research in focused areas.

FSHN 510 C: School Nutrition Programs and Policies
Spring 2021
Jan 25–May 5, 2021
Monday/Wednesday from 11AM – 12:20PM US Central Time
Prescott, Melissa
1 credit hour
CRN: 72908

FSHN 595 SS2: Water Relations in Foods
Spring 2021
Jan 25–May 5, 2021
Tuesday from 6 – 9PM US Central Time
Schmidt, Shelly
4 credit hours
Non-Degree students may register for this section.
CRN: 67173

FSHN 595 FPP: Online Program Final Seminar
Spring 2021
Jan 25 – March 19, 2021
Wednesday from 5 – 6PM US Central Time
Bohn, Dawn
1 credit hour
CRN: 44265

***This course is for students that plan to complete their final presentation this fall. You must have completed at least 31 hours of coursework and at least 11 of which are at the 500 level to take this course. If you have completed 32 hours and at least 12 at the 500 level, you do not have to register for this course, but you will need to plan on participating in the course. If you fall into this second group, please email Dr. Bohn directly.

Registration has been paused so that final updates can be made to the Course Explorer. Registration will resume starting August 4 using time tickets.

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.

Food Enzymology

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.