Discusses the evolution of the food system to meet the needs and desires of a complex, heterogeneous society. Provides an overview of food in relation to nutrition and health, composition and chemistry, microbiology, safety, processing, preservation, laws and regulations, quality, and the consumer. Enrollment by non-majors is permitted in spring semesters only.
Score: 4.8840237 Details | Listing | Web page
Fundamental principles of human nutrition and their application to the selection of adequate diets; current topics of nutritional importance. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
Application of food preparation principles and techniques in the preparation of standard food products; principles of food management and their application in the planning and preparation of meals. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
Overview of the hospitality industry with emphasis on organizational and operational structures of the major segments of the industry and career opportunities within each. Field trips required.
Score: 4.8840237 Details | Listing | Web page
Explore the foodservice aspect of the hospitality industry by assisting Hospitality Management seniors in the Bevier Cafe/Spice Box taking either FSHN 441 or
Score: 4.8840237 Details | Listing | Web page
Experimental course on a special topic in food science and human nutrition. Topic may not be repeated except in accordance with the Code. Approved for both letter and S/U grading. May be repeated in the same or subsequent terms. No more than 12 hours may be counted toward graduation.
Score: 4.8840237 Details | Listing | Web page
Course focuses on the nutritive value of foods and metabolism of essential nutrients, as well as the application of principles of nutrition to the requirements of normal individuals throughout the life cycle. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
Problems involved with procurement, harvesting, handling, and storage of fruits, vegetables, cereal grains, dairy products, red meat, poultry, fish, and eggs for the food-processing industry. Field trips to specialized operations. Prerequisite: One high school course in biological science and
Score: 4.8840237 Details | Listing | Web page
Introduction to food plant sanitation and the role of microorganisms in food manufacture. Students may not receive credit for both
Score: 4.8840237 Details | Listing | Web page
Supervised, off-campus experience in a field directly pertaining to the subject matter. Approved for both letter and S/U grading. May be repeated to a maximum of 10 hours.
Score: 4.8840237 Details | Listing | Web page
Supervised, on-campus, learning experience with faculty engaged in research. Approved for both letter and S/U grading. May be repeated in the same or subsequent terms to a maximum of 10 hours. Prerequisite: Sophomore standing, 2.0 GPA, consent of the advisor, and consent of the Department Teaching Coordinator.
Score: 4.8840237 Details | Listing | Web page
Individual research, special problems, thesis, development and/or design work under the supervision of an appropriate member of the faculty. May be repeated in the same or subsequent terms. No more than 12 hours of special problems, research, thesis and/or individual studies may be counted toward degree. Prerequisites: Cumulative GPA of 2.5 or above at the time the activity is arranged and consent of instructor.
Score: 4.8840237 Details | Listing | Web page
The physiology, psychology, and chemistry of flavor and flavor perception; tactual, visual, and auditory components affecting food acceptability; principles and application of preference and discrimination testing; and interpretation of panel evaluation data.
Score: 4.8840237 Details | Listing | Web page
Topics include wine sensory analysis, grape cultivars and their wines, wine processing, viticulture basics, world wine regions, and wine and food pairing.
Score: 4.8840237 Details | Listing | Web page
Examines physiological changes that occur during gestation, postnatal growth, and aging and the influence of these changes on nutritional requirements. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
Application and integration of the principles of nutrition and their transmission to groups and individuals. Students will learn individual counseling techniques as well as how to present nutrition information to groups. Open to Dietetics and Human Nutrition juniors and seniors only. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
Application of chemical principles and physical behavior of ingredients in food systems and the effects processing and storage have on finished food products. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
Introduction to the management of commercial and noncommerical foodservice systems through the operation of Bevier Cafe. Students experience managing the procurement, production and service of food, as well as the sanitation and maintenance of equipment and facilities. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
Introduction to the principles and procedures for the purchasing, selection and procurement of food and non-food items in the hospitality industry. Field Trips. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
Examines the dangers, costs and prevention of foodborne illness as well as the training and motivation of food service employees in sanitary food handling and quality assurance practices. Upon completion of this course, student will be eligible to apply for the food service sanitation certificate issued by the State of Illinois. Prerequisites:
Score: 4.8840237 Details | Listing | Web page
Individual research, special problems, thesis, development and/or design work under the direction of the Honors advisor. May be repeated in the same or subsequent terms. No more than 12 hours of special problems, research, thesis and/or individual studies may be counted toward the degree. Prerequisite: Junior standing, admission to the ACES Honors Program, and consent of instructor.
Score: 4.8840237 Details | Listing | Web page
Group discussion on a special topic in a field of study directly pertaining to subject matter in food science and human nutrition. Approved for both letter and S/U grading. May be repeated in the same or subsequent terms to a maximum of 12 hours. Prerequisite: Sophomore standing.
Score: 4.8840237 Details | Listing | Web page
Examines the chemical aspects of major food components; water, carbohydrates, proteins, and lipids; properties of pigments, salts, and food dispersions. Undergraduate Food Science majors must enroll concurrently in
Score: 4.8840237 Details | Listing | Web page
Chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components/additives are discovered in the context of their interactions and functional roles in foods. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
Principles and application of the chemical, physical, and instrumental methods used to determine the constituents of foods; special considerations applicable to the analysis of certain foods. Lecture and lab. Prerequisite:
Score: 4.8840237 Details | Listing | Web page
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