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:

Summer 2021  We’re in a little bit of an instructional transition across campus (transitioning to a new course learning management system called Canvas and transitioning new hybrid instructional models for many of our undergraduate courses). These expectations, as well as the return to some semblance of pre-COVID activities, has resulted in a rearrangement of faculty priorities for summer 2021 only, and thus, we will not be offering a summer 2021 course specific to our online MS program. I apologize. Remember, though, our program does allow a student to complete up to 12 hours at another accredited institution (per my approval), so you may want to look into other institutions if you hope to complete a course this summer. We will return to summer offerings in 2022.

Fall 2021

FSHN 422 – Introduction to Personalized Nutrition
Registration CRN: 73572
Instructor: Dr. Yuan-Xiang Pan and Fatma Zehra Kadayifci
Asynchronous
3 credit hours
Prerequisite: FSHN 120 or FSHN 220 and CHEM 101; or consent of instructor.

FSHN 426 – Biochemical Nutrition I
Registration CRN: 37690
Instructor: Dr. Yuan-Xiang Pan
Asynchronous
3 credit hours
Prerequisite: FSHN 220; or FSHN 120 and FSHN 414.; or consent of instructor.

FSHN 514 – Advanced Food Chemistry
Registration CRN: 75303
|Instructor: Dr. Dawn Bohn
Wednesdays from 6:00 – 8:00pm CST
3 credit hours
Prerequisite: Organic CHEM 232, or equivalent.

Notes: Starting fall 2021, the general Food Chemistry course will be offered as FSHN 514 – Advanced food chemistry. This course is intended for students who did not complete a general food chemistry course (e.g., FSHN 414) as an undergraduate student or during their graduate degree curriculum. A general food chemistry course is a programmatic requirement if a general food chemistry course has not been completed, yet. What do I mean by general food chemistry course? I mean a food chemistry course that is not specific to a particular field of food chemistry. For example, if you are taking the water relations in foods course this semester, that would be considered a specific food chemistry course. The general food chemistry courses offered through U of I (FSHN 414 and FSHN 514) cover the chemistry of water, carbohydrate, amino acids, proteins, enzymes, and lipids, and may also include other topic areas, too. FSHN 514 will actually be offered as two parts – students will be expected to asynchronously review recorded food chemistry fundamental lectures, and then meet with me synchronously two hours a week (Wednesday nights from 6:00 – 8:00pm central time) for a discussion and assessment section. I’m excited about the updated approach, and if you need to take the course, I hope you are excited, too.

FSHN 595 Section GFS – Food Safety for Global Food Security
Registration CRN: 50452
Instructor: Dr. Matthew Stasiewicz
Tuesdays from 6:00 – 9:00pm CST
3 credit hours

FSHN 595 Section FPP – Online Program Final Seminar
Registration CRN: 64849
Instructor: Dr. Dawn Bohn
Wednesdays from 5:00 – 6:00pm central time; first 8 weeks of the semester
1 credit hour

Notes: 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 completing the course. If you fall into this second group, please email me directly.

 

FSHN 595 Section NAN –Nano&Applications Food Science
Registration CRN: 71912
Instructor: Dr. Yi-Cheng Wang
Tuesdays and Thursdays from 11:00AM - 12:20PM CST
3 credit hours

Notes: 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.

A full list of courses is available below. All online courses are LIVE.

Non-Thesis Master of Science:
Concentration in Food Science
(32 hours minimum)1,2

 

Online courses  Credit Hours  
   

TBA:  Orientation course

1

FSHN 481: Food Processing Unit Operations I

2

FSHN 483: Food Processing Unit Operations II

2

FSHN 514: Advanced Food Chemistry

3

FSHN 573: Advanced Food Microbiology

3

FSHN 595: Nutrition for Food Scientists or Nutrition for Health and Fitness   

3-4

FSHN 595: Online Program Final Seminar

1

FSHN 422: Introduction to Personalized Nutrition

3

FSHN 424: Biopsychology of Ingestive Behavior

3

FSHN 426: Biochemical Nutrition

3

FSHN 440: Applied Statistical Methods I

4

FSHN 460: Food Processing Engineering

3

FSHN 464: Beverage Science and Technology

2

FSHN 469: Package Engineering

3

FSHN 502: Advanced Topics in Sensory Science

3

FSHN 517: Fermented and Distilled Beverages

2

FSHN 518: Chemistry of Lipids in Foods

3

FSHN 519: Flavor Chemistry and Analysis

4

FSHN 595: Water Relations in Foods4

4

FSHN 595: Food Safety for Global Food Security4

3

FSHN 595: Nanotechnology Applications in Food Science   

3

FSHN 598: Advanced Special Problems

up to 3

1Undergraduate training must include general chemistry theory (2 semesters), organic chemistry theory, introductory microbiology theory, physics theory (possibly 2 semesters), and calculus. These undergraduate courses are required for admission.  M.S. non-thesis. degrees require at least 12 hours of 500-level course work.

2Students are encouraged to take new courses, rather than retake courses they have already taken.  If you have already taken a FSHN course at the University of Illinois, it is highly recommended that you do not retake it.  No petition is required.  If you have taken a very similar course at another university, you are strongly encouraged to petition for acceptance of that course to the program.  Courses should be selected to expand and strengthen your knowledge in core and related disciplines.  Retaking a course does not meet that objective.  For additional advice on this topic, contact your advisor.

3Course selection is flexible beyond this list if decided in consultation with advisor. Electives should be completed in order to complete the 32 hour requirement, with at least 12 hours at the 500 level.

4An unlimited number of courses in various topic areas can be completed through the FSHN 595 course numbering system.