The Fall Semester begins August 20, 2018 and ends December 8, 2018.
Numbers in parentheses after the course description indicate class, lab and total credit hours, respectively.
Numbers in parentheses after the course description indicate class, lab and total credit hours, respectively.
The Following Courses Are Offered To Graduate Students
FDSN 401/501 NUTRITION, METABOLISM AND HEALTH (3 CREDIT HOURS)
Instructors: Dr. Indika Edirisinghe
Tuesday and Thursdays: 3:15pm – 4:30 pm, Mies Campus
Study of the structures, types, properties, and metabolism of carbohydrates, lipids and proteins. Discussion of the biological roles of vitamins and minerals. Application and integration of metabolic knowledge with health promotion and chronic disease. 3-0-3
FDSN 402/502 RESEARCH PROJECT: DESIGN, DELIVERY AND DISSEMINATION (3 CREDIT HOURS)
Instructors: Todd Diel
Fridays: 10:00 am - 12:40 pm, Mies Campus
This course is an introduction to designing, conducting, and reporting on scientific research. Topics will include: defining a problem and creating a research proposal; experimental design, data collection and analysis; and, written and oral presentation of results. (3-0-3)
FDSN 505 FOOD MICROBIOLOGY (3 CREDIT HOURS)
Instructors: Dr. Alvin Lee, Dr. Elizabeth Grasso-Kelley
Monday and Wednesdays: 11:25 am- 12:40 pm, Mies Campus
Microorganisms of importance to food safety, spoilage, and food fermentations. Principles of occurrence and control of microbiological contaminants, methods for detection, mechanisms of microbial inactivation, and importance of sanitation and prevention of public health problems.
(3-0-3)
Prerequisites: Introductory Microbiology or Food Science
Monday and Wednesdays: 11:25 am- 12:40 pm, Mies Campus
Microorganisms of importance to food safety, spoilage, and food fermentations. Principles of occurrence and control of microbiological contaminants, methods for detection, mechanisms of microbial inactivation, and importance of sanitation and prevention of public health problems.
(3-0-3)
Prerequisites: Introductory Microbiology or Food Science
FDSN 506 FOOD MICROBIOLOGICAL LABORATORY (3 CREDIT HOURS)
Instructors: Dr. Alvin Lee, Dr. Elizabeth Grasso-Kelley, Dr. Kaiping Deng,
Saturdays: 9:00 am-12:00 pm, Moffett Campus
Basic microbiological techniques and safe laboratory practices. Introductory Food Microbiology, including isolation of pathogenic bacteria, spoilage microorganisms, sporeformers, fermentation, environmental monitoring and rapid identification methods. (0-3-3)
Prerequisites: Introductory Microbiology or Food Science
Note: This course is not offered through IIT’s interactive TV site or online.
Saturdays: 9:00 am-12:00 pm, Moffett Campus
Basic microbiological techniques and safe laboratory practices. Introductory Food Microbiology, including isolation of pathogenic bacteria, spoilage microorganisms, sporeformers, fermentation, environmental monitoring and rapid identification methods. (0-3-3)
Prerequisites: Introductory Microbiology or Food Science
Note: This course is not offered through IIT’s interactive TV site or online.
FDSN 519 - FOOD PROCESS ENGINEERING LABORATORY (3 CREDIT HOURS)
Instructor: Edward F. Steiner, Dr. Kathiravan Krishnamurthy
Fridays: 12:00 pm -2:40 pm, Moffett Campus
Fridays: 12:00 pm -2:40 pm, Moffett Campus
This course provides hands on experience to students on various unit operations. Students will be exposed to heat and mass transfer in food processing, fluid flow, preservation processes, cooling, freezing, freeze drying, thermometry and alternative methods of food processing. 3-0-3
FDSN 521 - FOOD PROCESS ENGINEERING (3 CREDIT HOURS)
Instructor: Dr. Kathiravan Krishnamurthy
Monday and Wednesdays: 10:00 am - 11:15 am, Mies Campus
Food engineering fundamentals, heat transfer in food processing, food rheology, freezing of foods, food dehydration, kinetics of chemical reactions in foods, refrigeration and thermal process calculations, alternative methods of food processing. (3-0-3)
Monday and Wednesdays: 10:00 am - 11:15 am, Mies Campus
Food engineering fundamentals, heat transfer in food processing, food rheology, freezing of foods, food dehydration, kinetics of chemical reactions in foods, refrigeration and thermal process calculations, alternative methods of food processing. (3-0-3)
FDSN 524 FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY (3 CREDIT HOURS)
Instructor: Dr. Elizabeth Grasso-Kelley, Dr. Amandeep Sandhu
Monday and Wednesdays: 8:35 am - 9:50 am, Mies Campus
The science and chemistry of food as related to storage and processing of major food commodities including meats and poultry, seafood, fruits and vegetables, cereal grains and baked goods, eggs, dairy, and confectionaries. The effects of food-related unit operations such as drying, freezing, sterilization and radiation treatment on chemical and physical properties of foods. An introduction to the global control of food quality and safety is also covered. (3-0-3)
Monday and Wednesdays: 8:35 am - 9:50 am, Mies Campus
The science and chemistry of food as related to storage and processing of major food commodities including meats and poultry, seafood, fruits and vegetables, cereal grains and baked goods, eggs, dairy, and confectionaries. The effects of food-related unit operations such as drying, freezing, sterilization and radiation treatment on chemical and physical properties of foods. An introduction to the global control of food quality and safety is also covered. (3-0-3)
The Following Courses Are Offered To Undergraduate Students
FDSN 201 NUTRITION, HEALTH AND WELLNESS (3 CREDIT HOURS)
Instructors: Kelly Roehl
Tuesdays and Thursdays: 5:00 pm - 6:15 pm, Mies Campus
Tuesdays and Thursdays: 5:00 pm - 6:15 pm, Mies Campus
Introduction to the basic principles of nutrition and the relationship of the human diet to health. Overview of the nutrition profession, the biological uses of nutrients and tools for dietary planning and assessment in various settings. Examination of specific issues such as weight management, sports nutrition, food safety, the diet-disease relationship and global nutrition. Analysis of special nutritional requirements and needs during the life cycle. Lecture/discussion. (3-0-3)
FDSN 300 NUTRITION THROUGH THE LIFE CYCLE (3 CREDIT HOURS)
Instructors: Dr. Britt Burton-Freeman
Thursdays: 5:00 pm -7:40 pm, Mies Campus
Thursdays: 5:00 pm -7:40 pm, Mies Campus
Examination of nutritional concerns, requirements, and metabolism from (pre) conception through the aging process. Analysis of cultural, environmental, psychosocial, physical, and economic factors affecting nutritional status through the life span. Examination of methods for assuring adequate nutrition through dietary selection and promotion of health throughout the life cycle. Methods of nutritional assessment for each stage of the life cycle will be examined. Lecture, discussion, and collaborative activities will be used to disseminate course content.
