Food Science and Human Nutrition
Curriculum: The food science online MS program offers one to three courses each semester, including summer semester. A full list of courses planned through 2014 is available below. Online courses are coordinated through Online and Continuing Education. 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 degree, you must have been admitted to the graduate program, or petition to have the course credits transferred after you have been admitted.
- FSHN 414 - Food Chemistry
- FSHN 440 - Applied Statistical Methods I
- FSHN 460 - Food Processing Engineering
- FSHN 461 - Food Processing, I
- FSHN 462 - Food Processing, II
- FSHN 469 - Package Engineering
- FSHN 471 - Food & Industrial Microbiology
- FSHN 517 - Fermented and Distilled Beverages
- FSHN 518 - Chemistry of Lipids in Foods
- FSHN 560 - Membrane Separation
- FSHN 575 - Issues in Food Safety
- FSHN 595 - Adv. Sensory Sci
- 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.
- Flavor Chemistry and Analysis.
- Food Enzymology.
- Water Relations in Foods.