The Food Science and Human Nutrition PSM degree program is designed to meet the needs of rapidly changing and important segments of industry and student populations. Thus, requirements are flexible to allow each student to build a graduate curriculum that best fits his/her chosen career path. 

REQUIRED COURSES

Courses will be taken in consultation with the student’s Advisor to meet the 32 hour science requirement. At least 12 hours must be in 500-level courses.

Each student will be asked to complete at least one course in each area of emphasis. Course options within each emphasis area are listed below. 

  1. Nutrition
  2. Food Processing and Engineering
  3. Food Chemistry
  4. Food Microbiology

SAMPLE PROGRAM OF STUDY

Specific courses depend on the student's professional objectives.

Semester 1: Fall
Science FSHN 461 Food Processing I
FSHN 469 Package Engineering
FSHN 514 Advanced Food Chemistry
FSHN 597 Seminar in Food Science
  Two 2-hour courses; varies by cohort
PSM 501 - PSM Industry Seminar I (all semester)
Semester 2: Spring
Science FSHN 425 Food Marketing
FSHN 573 Advanced Food Microbiology
FSHN 597 Seminar in Food Science
FSHN 595/220 Nutrition for Food Scientists
Business Two 2-hour courses; varies by cohort
PSM 502 - PSM Industry Seminar II (all semester)
Summer Internship
PSM 555 - PSM Internship
Semester 3: Fall
Science FSHN 466 Food Product Development
FSHN 510 Topics in Nutrition Research
FSHN 519 Flavor Chemistry and Analysis
ACE 435 Global Agribusiness Management
or
ACE 520 Food Commodity Markets
Business One 2-hour course; varies by cohort
PSM 503 - PSM Industry Seminar III (all semester)
December Graduation

 

COURSE OPTIONS BY SPECIALTY AREA†

Specific courses depend on the student's professional objectives.

Courses marked with an asterisk (*) are required. However, if a student has already taken the course or its equivalent, then she/he should select an alternate course within the emphasis in consultation with her/his Advisor. 

 

Nutrition
Course # Course Title Hours
FSHN 220/595* Nutrition for Food Scientists 3
FSHN 420 Nutritional Aspects of Disease 3
FSHN 421 Pediatric Clinical Nutrition 2
FSHN 426 Biochemical Nutrition I 4
FSHN 427 Biochemical Nutrition II 2
FSHN 428 Community Nutrition 3
FSHN 429 Nutritional Assessment & Therapy 3
FSHN 480 Basic Toxicology 3
FSHN 511 Regulation of Metabolism 4

 

Food Processing and Engineering
Course # Course Title Hours
FSHN 465* Principles of Food Technology 3
FSHN 461 & 462 Food Processing I and II 6
FSHN 512 Physical Chemistry of Foods 4
FSHN 595 Advanced Food Processing 3

 

Food Chemistry
Course # Course Title Hours
FSHN 595* Graduate Food Chemistry 3
FSHN 416 Food Chemistry Laboratory 3
FSHN 512 Physical Chemistry of Foods 4
FSHN 517 Fermentation and Distilled Beverages 2
FSHN 518 Chemistry of Lipids in Foods 3
FSHN 595  Water Relations in Foods 4
FSHN 595 Food Proteins and Enzymes 3
FSHN 595 Flavor Chemistry and Analysis 4

 

Food Microbiology
Course # Course Title Hours
FSHN 573* Advanced Food Microbiology 3
FSHN 575 Issues in Food Safety 3


Courses that may be of interest as electives are:

Electives
Course # Course Title Hours
FSHN 425 Food Marketing 4
FSHN 466 Food Product Development 3
FSHN 510 Topics in Nutrition Research 1
FSHN 520 Advanced Clinical Nutrition 2
FSHN 595 Advanced Topics in Sensory Science 3

 

†Course numbers and titles are subject to change.  Please note that some courses are only offered in select terms. For more information, please reference the Illinois Course Catalog.

ADDITIONAL REQUIREMENTS

  • Graduate Seminar:  Each student is required to register for FSHN 597 (Graduate Seminar) each term (except summer) for 0 hours.
  • Statistics Competency:  This requirement may be met by prior undergraduate training (i.e., having successfully completed ACE 261, CPSC 241, ECON 202, MATH 161, PSYC 235, SOC 280, or STAT 100, or the equivalent) or by completing FSHN 440.
  • Biochemistry Competency:  This requirement may be met by prior undergraduate training (i.e., having successfully completed MCB 450 or MCB 452 or the equivalent) or by completing a course approved by the student’s Advisor.

 

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