1573 classes matched your search criteria.

Spring 2025  |  FSCN 1011 Section 001: Science of Food and Cooking (55607)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Enrollment Status:
Open (0 of 164 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55607/1253

Spring 2025  |  FSCN 1011 Section 002: Science of Food and Cooking (55608)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue 09:35AM - 11:30AM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55608/1253

Spring 2025  |  FSCN 1011 Section 003: Science of Food and Cooking (55609)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue 01:15PM - 03:10PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55609/1253

Spring 2025  |  FSCN 1011 Section 004: Science of Food and Cooking (55610)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Thu 09:35AM - 11:30AM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55610/1253

Spring 2025  |  FSCN 1011 Section 005: Science of Food and Cooking (55611)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Thu 01:15PM - 03:10PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55611/1253

Spring 2025  |  FSCN 1012 Section 001: Sports Nutrition (55668)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online. 2 credits
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55668/1253

Spring 2025  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (55887)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
Dietary supplements are commonplace in modern life, especially in the United States, furthermore the dietary supplement industry is a multi billion dollar industry with relatively little government oversight and regulation. Many factors have spurred the use of dietary supplements such as changes in dietary patterns, growing focus on preventative healthcare, marketing & social media (e.g., celebrity and athletic endorsements & consumer anecdotes), and increased accessibility through e-commerce, but there has been little philosophical work on the ethical issues surrounding these. This course is designed to encourage students to critically examine and reflect on these factors as well as dietary supplement use across cultures and the appropriation of traditional medicines and knowledge for commercial gains. Students will also evaluate information on dietary supplements for performance, strength, weight loss, and the treatment of diseases or delay of disease onset and assess the ethical decision making related to the marketing and use of supplements for these purposes.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55887/1253

Spring 2025  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (55321)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Mon, Wed 10:15AM - 11:30AM
UMTC, St Paul
Enrollment Status:
Open (0 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course is designed to introduce you to the inherent risks of the food supply, and the use of public policy and food technology to reduce risks. We will survey microbiological, chemical, and environmental hazards, government and industry controls used to ensure food safety, and public perception of these risks. You will learn about timely issues such as genetically modified foods, food allergies, and approaches to biosecurity. You will demonstrate your understanding of food safety concepts through the assignments, which involve hypothetical or real scenarios that may challenge your existing values.
Who Should Take This Class?:
We aspire for this course to be accessible and inclusive for all. Anyone with an interest in food safety and technology is welcome. Those looking to satisfy a CLE Civic Life and Ethics theme gen ed requirement, Dietetics Core Knowledge requirements, or CFANS Interdisciplinary Learning core course requirement may want to take this course.
Learning Objectives:
1. Describe the history, structure, and function of food regulation in the U.S., at all levels of government, especially as it relates to food safety.
2. Identify hazards in food (systems), assess the risk associated with these hazards, and propose scientifically supported and culturally appropriate strategies to reduce the risk.
3. Compose a mock TV debate transcript on an ethically ambiguous topic in food safety, utilizing reputable sources to construct at least 5 key arguments for each side of the debate. Critically evaluate both arguments that you have constructed and write a personal reflection of your stance on the issue, using evidence from both sides of the debate to support your position.
Grading:
Grades will be based on points awarded for assignments, exams, and engagement activities. Breakdown may vary based on the needs of the course. In general, we expect that contributions for the final grade by assignment type will be:
~45% exams
~30% engagement activities
~15% course project
~10% quizzes
Exam Format:
The exams will be on Canvas and will be open for approximately 4 days so that you may take them at a time and pace that is comfortable for you. Exams are open-note and may touch on any material or discussion covered in class. Exam questions will be posed as scenarios that you'll need to solve using key background information learned in class. Each scenario will be multiple-choice, and you'll need to select the best solution.
Class Format:
50% Instructor-led lecture
25% Guest lectures or other video presentation
25% Discussion/in-class activities
Workload:
Workload may vary based on class needs. In general, we expect to have:
5 quizzes
5 class discussion activities
3 review activities
3 exams
1 final course essay

We will read a short book on food safety and risk during the semester, and the content from this book will be included in quizzes and exams. In addition, we may have up to 5 required short readings or videos to prime the class for the discussion activities. We will provide other readings and resources for each unit, but these are optional for students interested in diving deeper into specific topics.
Textbooks:
https://bookstores.umn.edu/course-lookup/55321/1253
Instructor Supplied Information Last Updated:
8 January 2024

Spring 2025  |  FSCN 1112 Section 002: Principles of Nutrition (55322)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Enrollment Status:
Open (0 of 150 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55322/1253

Spring 2025  |  FSCN 1112 Section 003: Principles of Nutrition (55897)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 320 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55897/1253

Spring 2025  |  FSCN 2021 Section 001: Introductory Microbiology (55591)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Enrollment Status:
Open (0 of 96 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55591/1253

Spring 2025  |  FSCN 2021 Section 002: Introductory Microbiology (55592)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue 02:45PM - 04:40PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55592/1253

Spring 2025  |  FSCN 2021 Section 003: Introductory Microbiology (55593)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed 02:45PM - 04:40PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55593/1253

Spring 2025  |  FSCN 2021 Section 004: Introductory Microbiology (55613)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Thu 02:45PM - 04:40PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55613/1253

Spring 2025  |  FSCN 2512 Section 001: Food Customs and Culture (55894)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Enrollment Status:
Open (0 of 100 seats filled)
Also Offered:
Course Catalog Description:
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55894/1253

Spring 2025  |  FSCN 3612 Section 001: Life Cycle Nutrition (55645)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Enrollment Status:
Open (0 of 60 seats filled)
Also Offered:
Course Catalog Description:
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55645/1253

Spring 2025  |  FSCN 3667 Section 001: The Professions of Dietetics and Nutrition (56012)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed 12:50PM - 01:40PM
UMTC, St Paul
Enrollment Status:
Open (0 of 40 seats filled)
Also Offered:
Course Catalog Description:
An overview of the dietetics and nutrition profession: career options; portfolio development; professional materials and resources; credentialing; and professional topics. Preparation for the next steps toward becoming a registered dietitian. prereq: Sophomore or Junior in the Nutrition Major. Admitted to (or planning to apply to) the Didactic Program in Dietetics (DPD) sub-plan of the Nutrition major. Strongly recommended to be taken as Sophomore or Junior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56012/1253

Spring 2025  |  FSCN 3993 Section 001: Directed Study (55843)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Off Campus
Enrollment Status:
Open (0 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55843/1253

Spring 2025  |  FSCN 3994 Section 001: Directed Research (55844)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Off Campus
Enrollment Status:
Open (0 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55844/1253

Spring 2025  |  FSCN 4096 Section 001: Professional Experience Program: Internship (55934)

Instructor(s)
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Off Campus
Enrollment Status:
Open (0 of 14 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55934/1253

Spring 2025  |  FSCN 4113 Section 001: Ingredient Functionality and Applications in Food (55826)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Enrollment Status:
Open (0 of 35 seats filled)
Also Offered:
Course Catalog Description:
The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55826/1253

Spring 2025  |  FSCN 4121 Section 001: Food Microbiology (55323)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Enrollment Status:
Open (0 of 30 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55323/1253

Spring 2025  |  FSCN 4121 Section 003: Food Microbiology (55653)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Enrollment Status:
Open (0 of 25 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55653/1253

Spring 2025  |  FSCN 4335 Section 001: Food Processing Fundamentals II (55898)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Enrollment Status:
Open (0 of 50 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55898/1253

Spring 2025  |  FSCN 4335 Section 002: Food Processing Fundamentals II (55899)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Mon 12:50PM - 03:50PM
UMTC, St Paul
Enrollment Status:
Open (0 of 50 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55899/1253

Spring 2025  |  FSCN 4349 Section 001: Food Science Capstone (55586)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55586/1253

Spring 2025  |  FSCN 4482 Section 001: Sensory Evaluation of Food Quality (55900)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed 12:50PM - 01:40PM
UMTC, St Paul
Enrollment Status:
Open (0 of 30 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55900/1253

Spring 2025  |  FSCN 4482 Section 002: Sensory Evaluation of Food Quality (55901)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/21/2025 - 05/05/2025
Wed 03:00PM - 03:50PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (0 of 16 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55901/1253

Spring 2025  |  FSCN 4482 Section 003: Sensory Evaluation of Food Quality (55902)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed 11:35AM - 12:25PM
UMTC, St Paul
McNeal Hall 126
 
01/21/2025 - 05/05/2025
Wed 01:55PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (0 of 16 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55902/1253

Spring 2025  |  FSCN 4612W Section 001: Advanced Human Nutrition (55643)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Mon, Wed 10:40AM - 12:35PM
UMTC, St Paul
Enrollment Status:
Open (0 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55643/1253

Spring 2025  |  FSCN 4613 Section 001: Experimental Nutrition (55385)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
BIOC 3021, STAT 3011, Nutrition Major
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Fri 11:45AM - 12:35PM
UMTC, St Paul
Enrollment Status:
Open (0 of 109 seats filled)
Also Offered:
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/55385/1253
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2025  |  FSCN 4613 Section 002: Experimental Nutrition (55324)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Mon 12:50PM - 03:50PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 27 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/55324/1253
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2025  |  FSCN 4613 Section 005: Experimental Nutrition (55584)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue 09:35AM - 12:35PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 25 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/55584/1253
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2025  |  FSCN 4614W Section 001: Community Nutrition (55325)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
FSCN 1112, FSCN 3612
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Enrollment Status:
Open (0 of 70 seats filled)
Also Offered:
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55325/1253

Spring 2025  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (55594)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
BioC 3021
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Mon, Wed 03:00PM - 04:15PM
UMTC, St Paul
Enrollment Status:
Open (0 of 30 seats filled)
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/55594/1253
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2025  |  FSCN 4732 Section 001: Food and Nutrition Management (55326)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Enrollment Status:
Open (0 of 90 seats filled)
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55326/1253

Spring 2025  |  FSCN 5335 Section 001: Food Processing Fundamentals II (56036)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food Science or Nutrition Graduate Student or Instructor Consent
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview, energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration and packaging. Energy in food processing and pilot plant design. Wastewater treatment. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56036/1253

Spring 2025  |  FSCN 5335 Section 002: Food Processing Fundamentals II (56037)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Mon 12:50PM - 03:50PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 20 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview, energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration and packaging. Energy in food processing and pilot plant design. Wastewater treatment. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56037/1253

Spring 2025  |  FSCN 5481 Section 001: Sensory Evaluation of Food Quality (55903)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed 12:50PM - 01:40PM
UMTC, St Paul
Enrollment Status:
Open (0 of 8 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Notes:
Meets with FSCN 4482
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55903/1253

Spring 2025  |  FSCN 5481 Section 002: Sensory Evaluation of Food Quality (55904)

Instructor(s)
Andrew Howe (Proxy)
Job Ubbink (Proxy)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Wed 01:55PM - 02:45PM
UMTC, St Paul
 
01/21/2025 - 05/05/2025
Wed 11:35AM - 12:25PM
UMTC, St Paul
Enrollment Status:
Open (0 of 8 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Notes:
Meets with FSCN 4482, 003
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/55904/1253
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2025  |  FSCN 5601 Section 001: Management of Eating Disorders (55612)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue 05:30PM - 08:10PM
UMTC, St Paul
Enrollment Status:
Open (0 of 30 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/55612/1253
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2025  |  FSCN 5993 Section 001: Directed Study (55841)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Off Campus
Enrollment Status:
Open (0 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55841/1253

Spring 2025  |  FSCN 5994 Section 001: Directed Research (55842)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Off Campus
Enrollment Status:
Open (0 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55842/1253

Spring 2025  |  FSCN 8318 Section 001: Current Issues in Food Science (55334)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Fri 01:00PM - 02:50PM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55334/1253

Spring 2025  |  FSCN 8333 Section 001: FTE: Master's (55404)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55404/1253

Spring 2025  |  FSCN 8335 Section 001: Carbohydrate Chemistry in Food and Nutrition (56031)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
Tue 06:00PM - 08:00PM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrates as food components, their use as food ingredients. Reactions of mono/di/polysaccharides during food processing. Biosynthesis of carbohydrates, their metabolism. Methods in carbohydrate analysis. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56031/1253

Spring 2025  |  FSCN 8444 Section 001: FTE: Doctoral (55420)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55420/1253

Spring 2025  |  FSCN 8777 Section 001: Thesis Credits: Master's (55441)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/21/2025 - 05/05/2025
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55441/1253

Spring 2025  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (55455)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55455/1253

Fall 2024  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (21958)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue 01:55PM - 02:45PM
UMTC, St Paul
Biological Sciences Center 64
Enrollment Status:
Open (0 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating.
Class Notes:
Class is for first year students in Food Science and Nutrition
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21958/1249

Fall 2024  |  FSCN 1011 Section 001: Science of Food and Cooking (21685)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (58 of 144 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21685/1249

Fall 2024  |  FSCN 1011 Section 002: Science of Food and Cooking (21686)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (11 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21686/1249

Fall 2024  |  FSCN 1011 Section 003: Science of Food and Cooking (21687)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (21 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21687/1249

Fall 2024  |  FSCN 1011 Section 004: Science of Food and Cooking (21688)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Wed 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (10 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21688/1249

Fall 2024  |  FSCN 1011 Section 005: Science of Food and Cooking (21689)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Wed 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (16 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21689/1249

Fall 2024  |  FSCN 1012 Section 001: Sports Nutrition (21820)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (53 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21820/1249

Fall 2024  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (21448)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (12 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/21448/1249
Instructor Supplied Information Last Updated:
21 May 2007

Fall 2024  |  FSCN 1112 Section 001: Principles of Nutrition (21788)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Freshman Full Year Registration
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 230
Enrollment Status:
Open (8 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21788/1249

Fall 2024  |  FSCN 1112 Section 002: Principles of Nutrition (21449)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue, Thu 04:00PM - 05:15PM
UMTC, St Paul
Science Teaching Student Svcs 220
Enrollment Status:
Open (7 of 185 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21449/1249

Fall 2024  |  FSCN 1112 Section 003: Principles of Nutrition (21962)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (82 of 321 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21962/1249

Fall 2024  |  FSCN 2001 Section 001: A Food Systems Approach to Cooking for Health and the Environment (21965)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue, Thu 04:00PM - 04:50PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (42 of 108 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21965/1249

Fall 2024  |  FSCN 2001 Section 002: A Food Systems Approach to Cooking for Health and the Environment (21881)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Thu 10:15AM - 12:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (10 of 32 seats filled)
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21881/1249

Fall 2024  |  FSCN 2001 Section 003: A Food Systems Approach to Cooking for Health and the Environment (21882)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Thu 01:15PM - 03:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (17 of 31 seats filled)
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21882/1249

Fall 2024  |  FSCN 2001 Section 004: A Food Systems Approach to Cooking for Health and the Environment (21970)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Wed 04:00PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (15 of 32 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21970/1249

Fall 2024  |  FSCN 2021 Section 001: Introductory Microbiology (21963)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B30
Enrollment Status:
Open (17 of 30 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/21963/1249
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2024  |  FSCN 2021 Section 002: Introductory Microbiology (21964)

Instructor(s)
Sara Cannon (Proxy)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (17 of 30 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/21964/1249
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2024  |  FSCN 3102 Section 001: Introduction to Food Science (21450)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Chem 1022 or (Chem 1062 and 1066)
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Learning & Environmental Sci 230
Enrollment Status:
Open (12 of 40 seats filled)
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21450/1249
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2024  |  FSCN 3102 Section 003: Introduction to Food Science (21488)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (1 of 20 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21488/1249
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2024  |  FSCN 3102 Section 004: Introduction to Food Science (21588)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (11 of 18 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21588/1249
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2024  |  FSCN 3612 Section 001: Life Cycle Nutrition (21451)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed 12:30PM - 01:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (29 of 60 seats filled)
Also Offered:
Course Catalog Description:
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21451/1249

Fall 2024  |  FSCN 3614 Section 001: Nutrition Education and Counseling (21599)

Instructor(s)
Class Component:
Discussion
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed, Fri 10:45AM - 12:00PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (25 of 48 seats filled)
Also Offered:
Course Catalog Description:
Effective communication and counseling skills are essential for all food and nutrition professionals, whether working in clinical, community, or food service settings. This course will teach necessary concepts and skills for entry-level dietitians, such as educational theory, basic counseling techniques, and health disparities and health literacy. You will develop skills and explore these concepts through application: by practicing in small group breakout sessions and by completing written assignments. You will also reflect on the nature of dietetics as a helping profession and your role in supporting clients who want to make lifestyle changes. There are no required prerequisites courses for FSCN 3614. However, it is recommended that students take an introductory nutrition course, such as FSCN 1112 (Principles of Nutrition) or equivalent in order to be prepared.
Class Notes:
Breakout sessions will take place during class time on Fridays. Students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21599/1249

Fall 2024  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (21452)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Thu 08:05AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (19 of 60 seats filled)
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21452/1249

Fall 2024  |  FSCN 3732 Section 001: Food Service Operations Management (21453)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Kaufert Laboratory 302
Enrollment Status:
Open (19 of 60 seats filled)
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21453/1249

Fall 2024  |  FSCN 3993 Section 001: Directed Study (21968)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21968/1249

Fall 2024  |  FSCN 3993 Section 002: Directed Study (21991)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
UMTC, East Bank
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21991/1249

Fall 2024  |  FSCN 3994 Section 001: Directed Research (21969)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21969/1249

Fall 2024  |  FSCN 4096 Section 001: Professional Experience Program: Internship (21495)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
Complete a copy of the internship form found at: https://fscn.cfans.umn.edu/graduate-programs/student-forms. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21495/1249

Fall 2024  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (21647)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 3102 and BioC 3021
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Hodson Hall 495
Enrollment Status:
Open (22 of 60 seats filled)
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants.prereq: FSCN 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21647/1249

Fall 2024  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (21645)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (16 of 35 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/21645/1249
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2024  |  FSCN 4123 Section 002: Molecular Biology for Applied Scientists (21974)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
MicB 3301 or FScN 2021
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue 10:40AM - 11:30AM
UMTC, St Paul
Biological Sciences Center 64
Enrollment Status:
Open (20 of 50 seats filled)
Also Offered:
Course Catalog Description:
Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21974/1249

Fall 2024  |  FSCN 4131 Section 001: Food Quality (21481)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
junior or senior
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (23 of 45 seats filled)
Also Offered:
Course Catalog Description:
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper-division undergraduates majoring in food science.prereq: jr or sr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21481/1249

Fall 2024  |  FSCN 4312W Section 001: Food Analysis (21456)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
FScN 4112
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (21 of 40 seats filled)
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research.prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/21456/1249
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2024  |  FSCN 4312W Section 002: Food Analysis (33906)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon 09:35AM - 12:30PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (6 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research.prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/33906/1249
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2024  |  FSCN 4312W Section 003: Food Analysis (21698)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (15 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research.prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/21698/1249
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2024  |  FSCN 4334 Section 001: Food Processing Fundamentals I (21978)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue, Thu 08:45AM - 09:35AM
UMTC, St Paul
Ruttan Hall B42
Enrollment Status:
Open (19 of 30 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21978/1249

Fall 2024  |  FSCN 4334 Section 002: Food Processing Fundamentals I (21979)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 5334 Section 002
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Thu 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Auto Enrolls With:
Section 001
Enrollment Status:
Open (19 of 30 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21979/1249

Fall 2024  |  FSCN 4349 Section 001: Food Science Capstone (21696)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed 03:30PM - 06:30PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (3 of 15 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21696/1249

Fall 2024  |  FSCN 4612W Section 001: Advanced Human Nutrition (21454)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (19 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21454/1249

Fall 2024  |  FSCN 4621 Section 001: Nutrition and Metabolism (21602)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4612, BioC 3021, (AnSc 3301 or Phsl 3051)
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (37 of 100 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. prereq: FSCN 4612, BIOC 3021; ANSC 3301 or PHSL 3051
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21602/1249

Fall 2024  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (21710)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
MicB 3301, Biol 4003 or Biol 3020
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (0 of 5 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21710/1249

Fall 2024  |  FSCN 5123 Section 001: Molecular Biology for Applied Scientists (33054)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
MicB 3301 or FScN 2021
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
UMTC, St Paul
Enrollment Status:
Closed (0 of 0 seats filled)
Also Offered:
Course Catalog Description:
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33054/1249

Fall 2024  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (21708)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN Food Science grad student
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. Prereq: Food Science Grad Student Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21708/1249

Fall 2024  |  FSCN 5312 Section 001: Food Analysis (21712)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21712/1249

Fall 2024  |  FSCN 5312 Section 002: Food Analysis (21713)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (0 of 10 seats filled)
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21713/1249

Fall 2024  |  FSCN 5334 Section 001: Food Processing Fundamentals I (22038)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food Science or Nutrition Graduate Student or Instructor Consent
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue, Thu 08:45AM - 09:35AM
UMTC, St Paul
Ruttan Hall B36
Enrollment Status:
Open (1 of 10 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing and extrusion. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22038/1249

Fall 2024  |  FSCN 5334 Section 002: Food Processing Fundamentals I (22039)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4334 Section 002
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Thu 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Auto Enrolls With:
Section 001
Enrollment Status:
Open (1 of 10 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing and extrusion. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22039/1249

Fall 2024  |  FSCN 5461 Section 001: Food Packaging (33055)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue 06:05PM - 07:55PM
UMTC, St Paul
Ruttan Hall B26
Enrollment Status:
Open (5 of 20 seats filled)
Also Offered:
Course Catalog Description:
Materials, principles, and procedures of packaging as they apply to food products. Emphasis is on consumer products, but the principles also apply to bulk and institutional foods and ingredients. prereq: 1102, 3102, Phys 1102 or Phys 1302
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33055/1249

Fall 2024  |  FSCN 5521 Section 001: Flavor Technology (22121)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Mon, Wed 08:15AM - 09:05AM
UMTC, St Paul
Ruttan Hall B22
Enrollment Status:
Closed (1 of 20 seats filled)
Also Offered:
Course Catalog Description:
Overview of flavor chemistry/related technology. Analytical techniques, mechanisms of flavor development (chemical/ biogenesis), off-flavors, industrial production/application of food flavorings. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22121/1249

Fall 2024  |  FSCN 5601 Section 001: Management of Eating Disorders (21711)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B22
Enrollment Status:
Open (7 of 20 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/21711/1249
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2024  |  FSCN 5993 Section 001: Directed Study (21966)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21966/1249

Fall 2024  |  FSCN 5993 Section 002: Directed Study (33001)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33001/1249

Fall 2024  |  FSCN 5993 Section 003: Directed Study (33002)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33002/1249

Fall 2024  |  FSCN 5993 Section 004: Directed Study (33003)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33003/1249

Fall 2024  |  FSCN 5993 Section 005: Directed Study (33005)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33005/1249

Fall 2024  |  FSCN 5993 Section 006: Directed Study (33007)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33007/1249

Fall 2024  |  FSCN 5993 Section 007: Directed Study (33010)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33010/1249

Fall 2024  |  FSCN 5993 Section 008: Directed Study (33011)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33011/1249

Fall 2024  |  FSCN 5993 Section 009: Directed Study (33013)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33013/1249

Fall 2024  |  FSCN 5993 Section 010: Directed Study (33015)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33015/1249

Fall 2024  |  FSCN 5993 Section 011: Directed Study (33016)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33016/1249

Fall 2024  |  FSCN 5993 Section 012: Directed Study (33019)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33019/1249

Fall 2024  |  FSCN 5993 Section 013: Directed Study (33020)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33020/1249

Fall 2024  |  FSCN 5993 Section 014: Directed Study (33021)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33021/1249

Fall 2024  |  FSCN 8001 Section 001: Orientation to the Food Science Graduate Program (21883)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Meets With:
NUTR 8001 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
Tue 09:55AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (1 of 20 seats filled)
Also Offered:
Course Catalog Description:
This course will serve as an orientation to the Food Science Graduate Program. Topics will include planning your degree completion; using library resources to conduct and write a literature review; understanding research ethics; critically reviewing literature; improving soft skills, being aware of extracurricular activities, internships, and career options for graduate students; and a presentation of your research topic.
Class Notes:
This course will meet in FSCN 23, concurrently with NUTR 8621
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21883/1249

Fall 2024  |  FSCN 8333 Section 001: FTE: Master's (21512)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21512/1249

Fall 2024  |  FSCN 8444 Section 001: FTE: Doctoral (21524)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (1 of 100 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21524/1249

Fall 2024  |  FSCN 8777 Section 001: Thesis Credits: Master's (21543)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (1 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21543/1249

Fall 2024  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (21502)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
09/03/2024 - 12/11/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (1 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21502/1249

Summer 2024  |  FSCN 1112 Section 002: Principles of Nutrition (82593)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
06/03/2024 - 07/26/2024
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Closed (50 of 50 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82593/1245

Summer 2024  |  FSCN 3993 Section 001: Directed Study (82594)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
06/03/2024 - 07/26/2024
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82594/1245

Summer 2024  |  FSCN 3994 Section 001: Directed Research (82595)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
06/03/2024 - 07/26/2024
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82595/1245

Summer 2024  |  FSCN 4096 Section 001: Professional Experience Program: Internship (82349)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Summer Session 10 wk
 
06/03/2024 - 08/09/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82349/1245

Summer 2024  |  FSCN 4291 Section 002: Independent Study (82348)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
May Session
 
05/13/2024 - 05/31/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/82348/1245
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2024  |  FSCN 5993 Section 001: Directed Study (82612)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
06/03/2024 - 07/26/2024
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82612/1245

Summer 2024  |  FSCN 8333 Section 001: FTE: Master's (82357)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Summer Session 10 wk
 
06/03/2024 - 08/09/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82357/1245

Summer 2024  |  FSCN 8444 Section 001: FTE: Doctoral (82368)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Summer Session 10 wk
 
06/03/2024 - 08/09/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82368/1245

Summer 2024  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (82378)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Repeat Credit Limit:
12 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
FSCN Doctoral Student
Times and Locations:
Summer Session 10 wk
 
06/03/2024 - 08/09/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82378/1245

Summer 2024  |  FSCN 8777 Section 001: Thesis Credits: Master's (82387)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/03/2024 - 08/09/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82387/1245

Summer 2024  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (82403)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Summer Session 10 wk
 
06/03/2024 - 08/09/2024
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82403/1245

Spring 2024  |  FSCN 1011 Section 001: Science of Food and Cooking (55851)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (136 of 164 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55851/1243

Spring 2024  |  FSCN 1011 Section 002: Science of Food and Cooking (55852)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (34 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55852/1243

Spring 2024  |  FSCN 1011 Section 003: Science of Food and Cooking (55853)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (34 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55853/1243

Spring 2024  |  FSCN 1011 Section 004: Science of Food and Cooking (55854)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (32 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55854/1243

Spring 2024  |  FSCN 1011 Section 005: Science of Food and Cooking (55855)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55855/1243

Spring 2024  |  FSCN 1012 Section 001: Sports Nutrition (55922)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (158 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online. 2 credits
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55922/1243

Spring 2024  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (56163)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (199 of 200 seats filled)
Also Offered:
Course Catalog Description:
Dietary supplements are commonplace in modern life, especially in the United States, furthermore the dietary supplement industry is a multi billion dollar industry with relatively little government oversight and regulation. Many factors have spurred the use of dietary supplements such as changes in dietary patterns, growing focus on preventative healthcare, marketing & social media (e.g., celebrity and athletic endorsements & consumer anecdotes), and increased accessibility through e-commerce, but there has been little philosophical work on the ethical issues surrounding these. This course is designed to encourage students to critically examine and reflect on these factors as well as dietary supplement use across cultures and the appropriation of traditional medicines and knowledge for commercial gains. Students will also evaluate information on dietary supplements for performance, strength, weight loss, and the treatment of diseases or delay of disease onset and assess the ethical decision making related to the marketing and use of supplements for these purposes.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56163/1243

Spring 2024  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (55552)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Mon, Wed 10:15AM - 11:30AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (51 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course is designed to introduce you to the inherent risks of the food supply, and the use of public policy and food technology to reduce risks. We will survey microbiological, chemical, and environmental hazards, government and industry controls used to ensure food safety, and public perception of these risks. You will learn about timely issues such as genetically modified foods, food allergies, and approaches to biosecurity. You will demonstrate your understanding of food safety concepts through the assignments, which involve hypothetical or real scenarios that may challenge your existing values.
Who Should Take This Class?:
We aspire for this course to be accessible and inclusive for all. Anyone with an interest in food safety and technology is welcome. Those looking to satisfy a CLE Civic Life and Ethics theme gen ed requirement, Dietetics Core Knowledge requirements, or CFANS Interdisciplinary Learning core course requirement may want to take this course.
Learning Objectives:
1. Describe the history, structure, and function of food regulation in the U.S., at all levels of government, especially as it relates to food safety.
2. Identify hazards in food (systems), assess the risk associated with these hazards, and propose scientifically supported and culturally appropriate strategies to reduce the risk.
3. Compose a mock TV debate transcript on an ethically ambiguous topic in food safety, utilizing reputable sources to construct at least 5 key arguments for each side of the debate. Critically evaluate both arguments that you have constructed and write a personal reflection of your stance on the issue, using evidence from both sides of the debate to support your position.
Grading:
Grades will be based on points awarded for assignments, exams, and engagement activities. Breakdown may vary based on the needs of the course. In general, we expect that contributions for the final grade by assignment type will be:
~45% exams
~30% engagement activities
~15% course project
~10% quizzes
Exam Format:
The exams will be on Canvas and will be open for approximately 4 days so that you may take them at a time and pace that is comfortable for you. Exams are open-note and may touch on any material or discussion covered in class. Exam questions will be posed as scenarios that you'll need to solve using key background information learned in class. Each scenario will be multiple-choice, and you'll need to select the best solution.
Class Format:
50% Instructor-led lecture
25% Guest lectures or other video presentation
25% Discussion/in-class activities
Workload:
Workload may vary based on class needs. In general, we expect to have:
5 quizzes
5 class discussion activities
3 review activities
3 exams
1 final course essay

We will read a short book on food safety and risk during the semester, and the content from this book will be included in quizzes and exams. In addition, we may have up to 5 required short readings or videos to prime the class for the discussion activities. We will provide other readings and resources for each unit, but these are optional for students interested in diving deeper into specific topics.
Textbooks:
https://bookstores.umn.edu/course-lookup/55552/1243
Instructor Supplied Information Last Updated:
8 January 2024

Spring 2024  |  FSCN 1112 Section 002: Principles of Nutrition (55553)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 220
Enrollment Status:
Open (124 of 150 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55553/1243

Spring 2024  |  FSCN 1112 Section 003: Principles of Nutrition (56176)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (319 of 320 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56176/1243

Spring 2024  |  FSCN 2021 Section 001: Introductory Microbiology (55833)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (61 of 96 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55833/1243

Spring 2024  |  FSCN 2021 Section 002: Introductory Microbiology (55834)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (28 of 29 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55834/1243

Spring 2024  |  FSCN 2021 Section 003: Introductory Microbiology (55835)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (19 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55835/1243

Spring 2024  |  FSCN 2021 Section 004: Introductory Microbiology (55857)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (14 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55857/1243

Spring 2024  |  FSCN 2512 Section 001: Food Customs and Culture (56172)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (38 of 100 seats filled)
Also Offered:
Course Catalog Description:
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56172/1243

Spring 2024  |  FSCN 3612 Section 001: Life Cycle Nutrition (55893)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (46 of 60 seats filled)
Also Offered:
Course Catalog Description:
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55893/1243

Spring 2024  |  FSCN 3667 Section 001: The Professions of Dietetics and Nutrition (67516)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Wed 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (34 of 40 seats filled)
Also Offered:
Course Catalog Description:
An overview of the dietetics and nutrition profession: career options; portfolio development; professional materials and resources; credentialing; and professional topics. Preparation for the next steps toward becoming a registered dietitian. prereq: Sophomore or Junior in the Nutrition Major. Admitted to (or planning to apply to) the Didactic Program in Dietetics (DPD) sub-plan of the Nutrition major. Strongly recommended to be taken as Sophomore or Junior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67516/1243

Spring 2024  |  FSCN 3993 Section 001: Directed Study (56106)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Off Campus
Enrollment Status:
Open (3 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56106/1243

Spring 2024  |  FSCN 3994 Section 001: Directed Research (56107)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Off Campus
Enrollment Status:
Open (0 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56107/1243

Spring 2024  |  FSCN 4096 Section 001: Professional Experience Program: Internship (56259)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Off Campus
Enrollment Status:
Open (0 of 14 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56259/1243

Spring 2024  |  FSCN 4113 Section 001: Ingredient Functionality and Applications in Food (56088)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (22 of 35 seats filled)
Also Offered:
Course Catalog Description:
The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56088/1243

Spring 2024  |  FSCN 4121 Section 001: Food Microbiology (55554)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
McNeal Hall 395
Enrollment Status:
Open (28 of 30 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55554/1243

Spring 2024  |  FSCN 4121 Section 002: Food Microbiology (68673)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Enrollment Status:
Open (9 of 12 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68673/1243

Spring 2024  |  FSCN 4121 Section 003: Food Microbiology (55905)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Enrollment Status:
Open (19 of 25 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55905/1243

Spring 2024  |  FSCN 4335 Section 001: Food Processing Fundamentals II (56177)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Meets With:
FSCN 5335 Section 001
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (23 of 50 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56177/1243

Spring 2024  |  FSCN 4335 Section 002: Food Processing Fundamentals II (56178)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Meets With:
FSCN 5335 Section 002
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (23 of 50 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56178/1243

Spring 2024  |  FSCN 4349 Section 001: Food Science Capstone (55828)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (14 of 20 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55828/1243

Spring 2024  |  FSCN 4482 Section 001: Sensory Evaluation of Food Quality (56179)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 310
Enrollment Status:
Open (18 of 30 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56179/1243

Spring 2024  |  FSCN 4482 Section 002: Sensory Evaluation of Food Quality (56180)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/16/2024 - 04/29/2024
Wed 03:00PM - 03:50PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (8 of 16 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56180/1243

Spring 2024  |  FSCN 4482 Section 003: Sensory Evaluation of Food Quality (56181)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Wed 11:35AM - 12:25PM
UMTC, St Paul
McNeal Hall 126
 
01/16/2024 - 04/29/2024
Wed 01:55PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (10 of 16 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56181/1243

Spring 2024  |  FSCN 4612W Section 001: Advanced Human Nutrition (55890)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Mon, Wed 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (31 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55890/1243

Spring 2024  |  FSCN 4613 Section 001: Experimental Nutrition (55618)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
BIOC 3021, STAT 3011, Nutrition Major
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Fri 11:45AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (46 of 109 seats filled)
Also Offered:
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/55618/1243
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2024  |  FSCN 4613 Section 002: Experimental Nutrition (55555)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (30 of 30 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/55555/1243
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2024  |  FSCN 4613 Section 005: Experimental Nutrition (55826)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (16 of 25 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/55826/1243
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2024  |  FSCN 4614W Section 001: Community Nutrition (55556)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
FSCN 1112, FSCN 3612
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (50 of 70 seats filled)
Also Offered:
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55556/1243

Spring 2024  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (55836)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
BioC 3021
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Mon, Wed 03:00PM - 04:15PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (9 of 30 seats filled)
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/55836/1243
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2024  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (55557)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
FScN 4665 or Nutr 5065
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (34 of 90 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on pathophysiology, management, and nutrition care of diabetes mellitus, cardiovascular disorders, renal disorders, and obesity. prereq: FSCN 4665, FSCN 4612, PHSL 3051, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55557/1243

Spring 2024  |  FSCN 4732 Section 001: Food and Nutrition Management (55558)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (26 of 90 seats filled)
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55558/1243

Spring 2024  |  FSCN 5335 Section 001: Food Processing Fundamentals II (68392)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food Science or Nutrition Graduate Student or Instructor Consent
Meets With:
FSCN 4335 Section 001
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (3 of 20 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview, energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration and packaging. Energy in food processing and pilot plant design. Wastewater treatment. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68392/1243

Spring 2024  |  FSCN 5335 Section 002: Food Processing Fundamentals II (68393)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4335 Section 002
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Auto Enrolls With:
Section 001
Enrollment Status:
Open (3 of 20 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview, energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration and packaging. Energy in food processing and pilot plant design. Wastewater treatment. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68393/1243

Spring 2024  |  FSCN 5601 Section 001: Management of Eating Disorders (55856)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B26
Enrollment Status:
Open (12 of 30 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/55856/1243
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2024  |  FSCN 5993 Section 001: Directed Study (56104)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Off Campus
Enrollment Status:
Open (8 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56104/1243

Spring 2024  |  FSCN 5994 Section 001: Directed Research (56105)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Off Campus
Enrollment Status:
Open (0 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56105/1243

Spring 2024  |  FSCN 8318 Section 001: Current Issues in Food Science (55566)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Fri 01:00PM - 02:50PM
UMTC, St Paul
Ruttan Hall B22
Enrollment Status:
Open (18 of 20 seats filled)
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55566/1243

Spring 2024  |  FSCN 8333 Section 001: FTE: Master's (55639)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (6 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55639/1243

Spring 2024  |  FSCN 8335 Section 001: Carbohydrate Chemistry in Food and Nutrition (68278)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
Tue 06:00PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (17 of 20 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrates as food components, their use as food ingredients. Reactions of mono/di/polysaccharides during food processing. Biosynthesis of carbohydrates, their metabolism. Methods in carbohydrate analysis. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68278/1243

Spring 2024  |  FSCN 8444 Section 001: FTE: Doctoral (55656)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
UMTC, St Paul
Enrollment Status:
Open (3 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55656/1243

Spring 2024  |  FSCN 8777 Section 001: Thesis Credits: Master's (55678)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/16/2024 - 04/29/2024
UMTC, St Paul
Enrollment Status:
Open (11 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55678/1243

Spring 2024  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (55693)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (19 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55693/1243

Fall 2023  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (22280)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue 01:55PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (28 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating.
Class Notes:
Class is for first year students in Food Science and Nutrition
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22280/1239

Fall 2023  |  FSCN 1011 Section 001: Science of Food and Cooking (21978)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (140 of 144 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21978/1239

Fall 2023  |  FSCN 1011 Section 002: Science of Food and Cooking (21979)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (34 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21979/1239

Fall 2023  |  FSCN 1011 Section 003: Science of Food and Cooking (21980)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21980/1239

Fall 2023  |  FSCN 1011 Section 004: Science of Food and Cooking (21981)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Wed 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (35 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21981/1239

Fall 2023  |  FSCN 1011 Section 005: Science of Food and Cooking (21982)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Wed 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (35 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21982/1239

Fall 2023  |  FSCN 1012 Section 001: Sports Nutrition (22120)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (127 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22120/1239

Fall 2023  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (21718)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (56 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/21718/1239
Instructor Supplied Information Last Updated:
21 May 2007

Fall 2023  |  FSCN 1112 Section 001: Principles of Nutrition (22086)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 220
Enrollment Status:
Open (110 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22086/1239

Fall 2023  |  FSCN 1112 Section 002: Principles of Nutrition (21719)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue, Thu 04:00PM - 05:15PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (86 of 185 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21719/1239

Fall 2023  |  FSCN 1112 Section 003: Principles of Nutrition (22286)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (318 of 321 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22286/1239

Fall 2023  |  FSCN 2001 Section 001: A Food Systems Approach to Cooking for Health and the Environment (22290)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue, Thu 04:00PM - 04:50PM
UMTC, St Paul
Ruttan Hall B45
Enrollment Status:
Open (60 of 108 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22290/1239

Fall 2023  |  FSCN 2001 Section 002: A Food Systems Approach to Cooking for Health and the Environment (22194)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Thu 10:15AM - 12:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (11 of 32 seats filled)
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22194/1239

Fall 2023  |  FSCN 2001 Section 003: A Food Systems Approach to Cooking for Health and the Environment (22195)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Thu 01:15PM - 03:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (26 of 31 seats filled)
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22195/1239

Fall 2023  |  FSCN 2001 Section 004: A Food Systems Approach to Cooking for Health and the Environment (22295)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Wed 04:00PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (23 of 32 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22295/1239

Fall 2023  |  FSCN 2021 Section 001: Introductory Microbiology (22288)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B30
Enrollment Status:
Open (17 of 30 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/22288/1239
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2023  |  FSCN 2021 Section 002: Introductory Microbiology (22289)

Instructor(s)
Sara Cannon (Proxy)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (17 of 30 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/22289/1239
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2023  |  FSCN 2512 Section 001: Food Customs and Culture (22296)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue, Thu 02:30PM - 03:45PM
UMTC, East Bank
Mechanical Engineering 108
Enrollment Status:
Open (26 of 75 seats filled)
Also Offered:
Course Catalog Description:
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22296/1239

Fall 2023  |  FSCN 3102 Section 001: Introduction to Food Science (21720)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
McNeal Hall 33
Enrollment Status:
Open (25 of 40 seats filled)
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21720/1239
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2023  |  FSCN 3102 Section 003: Introduction to Food Science (21764)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (9 of 20 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21764/1239
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2023  |  FSCN 3102 Section 004: Introduction to Food Science (21868)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (16 of 18 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21868/1239
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2023  |  FSCN 3612 Section 001: Life Cycle Nutrition (21721)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (39 of 60 seats filled)
Also Offered:
Course Catalog Description:
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21721/1239

Fall 2023  |  FSCN 3614 Section 001: Nutrition Education and Counseling (21880)

Instructor(s)
Class Component:
Discussion
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 10:45AM - 12:00PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (45 of 48 seats filled)
Also Offered:
Course Catalog Description:
Effective communication and counseling skills are essential for all food and nutrition professionals, whether working in clinical, community, or food service settings. This course will teach necessary concepts and skills for entry-level dietitians, such as educational theory, basic counseling techniques, and health disparities and health literacy. You will develop skills and explore these concepts through application: by practicing in small group breakout sessions and by completing written assignments. You will also reflect on the nature of dietetics as a helping profession and your role in supporting clients who want to make lifestyle changes. There are no required prerequisites courses for FSCN 3614. However, it is recommended that students take an introductory nutrition course, such as FSCN 1112 (Principles of Nutrition) or equivalent in order to be prepared.
Class Notes:
Breakout sessions will take place during class time on Fridays. Students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21880/1239

Fall 2023  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (21722)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Thu 08:05AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (31 of 60 seats filled)
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21722/1239

Fall 2023  |  FSCN 3732 Section 001: Food Service Operations Management (21723)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (34 of 60 seats filled)
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21723/1239

Fall 2023  |  FSCN 3993 Section 001: Directed Study (22293)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Off Campus
Enrollment Status:
Open (1 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22293/1239

Fall 2023  |  FSCN 3993 Section 002: Directed Study (22316)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
UMTC, East Bank
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22316/1239

Fall 2023  |  FSCN 3994 Section 001: Directed Research (22294)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22294/1239

Fall 2023  |  FSCN 4096 Section 001: Professional Experience Program: Internship (21773)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Open (1 of 10 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
Complete a copy of the internship form found at: https://fscn.cfans.umn.edu/graduate-programs/student-forms. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21773/1239

Fall 2023  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (21933)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (28 of 60 seats filled)
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21933/1239

Fall 2023  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (21931)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (31 of 35 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/21931/1239
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2023  |  FSCN 4123 Section 002: Molecular Biology for Applied Scientists (22299)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
MicB 3301 or FScN 2021
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue 10:40AM - 11:30AM
UMTC, St Paul
McNeal Hall 33
Enrollment Status:
Open (30 of 50 seats filled)
Also Offered:
Course Catalog Description:
Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22299/1239

Fall 2023  |  FSCN 4131 Section 001: Food Quality (21757)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 1102
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (32 of 45 seats filled)
Also Offered:
Course Catalog Description:
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21757/1239

Fall 2023  |  FSCN 4312W Section 001: Food Analysis (21727)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
Stat 3011
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (22 of 40 seats filled)
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21727/1239

Fall 2023  |  FSCN 4312W Section 003: Food Analysis (21991)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (22 of 23 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21991/1239

Fall 2023  |  FSCN 4334 Section 001: Food Processing Fundamentals I (22303)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue, Thu 08:45AM - 09:35AM
UMTC, St Paul
Ruttan Hall B22
Enrollment Status:
Open (18 of 30 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22303/1239

Fall 2023  |  FSCN 4334 Section 002: Food Processing Fundamentals I (22304)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 5334 Section 002
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Thu 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Auto Enrolls With:
Section 001
Enrollment Status:
Open (18 of 30 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22304/1239

Fall 2023  |  FSCN 4349 Section 001: Food Science Capstone (21989)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed 03:30PM - 06:30PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (7 of 15 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21989/1239

Fall 2023  |  FSCN 4612W Section 001: Advanced Human Nutrition (21724)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (28 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21724/1239

Fall 2023  |  FSCN 4621 Section 001: Nutrition and Metabolism (21883)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4612, BioC 3021, AnSc 3301
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (45 of 100 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. Prequisite courses: FSCN 4612, BIOC 3021, ANSC 3301
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21883/1239

Fall 2023  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (21725)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
FScN 4612W; Phsl 3051 or AnSc 3301; BioC 3021
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (31 of 100 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer. prereq: FSCN 4612, PHSL 3051, BIOC 3021
Class Notes:
in person section
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21725/1239

Fall 2023  |  FSCN 4665 Section 002: Medical Nutrition Therapy I (33955)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
FScN 4612W; Phsl 3051 or AnSc 3301; BioC 3021
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (15 of 20 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer. prereq: FSCN 4612, PHSL 3051, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33955/1239

Fall 2023  |  FSCN 4667 Section 001: Dietetics Capstone and Interprofessional Education (22003)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Nutrition Major, sr, with DPD (Didactic Program in Dietetics) subplan, FScN 4665 or &4665
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 10
Enrollment Status:
Open (23 of 48 seats filled)
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics; interprofessional education. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
Class Notes:
Students will be required to attend only one of the Friday Interprofessional Sessions from 2:00 - 5:00 pm which will be held remotely on Zoom. You will be contacted by your instructor in August with information about which session you should attend. Class will NOT be held every Friday! You'll just have to attend one Friday session
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22003/1239

Fall 2023  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (22004)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
MicB 3301, Biol 4003 or Biol 3020
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (1 of 5 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22004/1239

Fall 2023  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (22002)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN Food Science grad student
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (8 of 10 seats filled)
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. Prereq: Food Science Grad Student Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22002/1239

Fall 2023  |  FSCN 5312 Section 001: Food Analysis (22008)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (3 of 10 seats filled)
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22008/1239

Fall 2023  |  FSCN 5312 Section 002: Food Analysis (22009)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (3 of 10 seats filled)
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22009/1239

Fall 2023  |  FSCN 5334 Section 001: Food Processing Fundamentals I (22401)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food Science or Nutrition Graduate Student or Instructor Consent
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue, Thu 08:45AM - 09:35AM
UMTC, St Paul
Ruttan Hall B22
Enrollment Status:
Open (2 of 10 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing and extrusion. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22401/1239

Fall 2023  |  FSCN 5334 Section 002: Food Processing Fundamentals I (22402)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4334 Section 002
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Thu 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Auto Enrolls With:
Section 001
Enrollment Status:
Open (2 of 10 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing and extrusion. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22402/1239

Fall 2023  |  FSCN 5521 Section 001: Flavor Technology (34047)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon, Wed 08:15AM - 09:05AM
UMTC, St Paul
Ruttan Hall B36
Enrollment Status:
Open (10 of 20 seats filled)
Also Offered:
Course Catalog Description:
Overview of flavor chemistry/related technology. Analytical techniques, mechanisms of flavor development (chemical/ biogenesis), off-flavors, industrial production/application of food flavorings. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34047/1239

Fall 2023  |  FSCN 5601 Section 001: Management of Eating Disorders (22005)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B22
Enrollment Status:
Closed (20 of 20 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/22005/1239
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2023  |  FSCN 5993 Section 001: Directed Study (22291)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Off Campus
Enrollment Status:
Open (8 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22291/1239

Fall 2023  |  FSCN 8001 Section 001: Orientation to the Food Science Graduate Program (22196)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Meets With:
NUTR 8001 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon 09:55AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (12 of 20 seats filled)
Also Offered:
Course Catalog Description:
This course will serve as an orientation to the Food Science Graduate Program. Topics will include planning your degree completion; using library resources to conduct and write a literature review; understanding research ethics; critically reviewing literature; improving soft skills, being aware of extracurricular activities, internships, and career options for graduate students; and a presentation of your research topic.
Class Notes:
This course will meet in FSCN 23, concurrently with NUTR 8621
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22196/1239

Fall 2023  |  FSCN 8314 Section 001: Food Materials Science (33550)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food Science or Nutrition Graduate Student or Instructor Consent
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
Mon 04:00PM - 06:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (18 of 20 seats filled)
Also Offered:
Course Catalog Description:
Principles of materials science as applied to food processing and product development. Overview of phase transitions, phase and state diagrams of food materials. Discussion of the glassy state in foods, the role of water as plasticizer, and the implications for shelf life and texture. Crystallization in foods. Introduction to molecular dynamics and transport phenomena. Mechanical properties and rheology of concentrated food systems. Application to processes such as freezing, drying, extrusion, spray drying, freeze drying, agglomeration, baking. Use in product development: ice cream and other frozen foods; extruded cereal and protein-based foods; food powders for application in dairy, culinary, instant beverages, nutritional products; cereal bars; baked goods, pasta, etc. Integration and extension of foundational concepts in selected topics, such as in encapsulation and controlled release of bioactives in food, food powders, films and coatings.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33550/1239

Fall 2023  |  FSCN 8333 Section 001: FTE: Master's (21790)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (6 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21790/1239

Fall 2023  |  FSCN 8444 Section 001: FTE: Doctoral (21802)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (3 of 100 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21802/1239

Fall 2023  |  FSCN 8777 Section 001: Thesis Credits: Master's (21821)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (15 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21821/1239

Fall 2023  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (21780)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
09/05/2023 - 12/13/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (14 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21780/1239

Summer 2023  |  FSCN 1112 Section 002: Principles of Nutrition (82829)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
06/05/2023 - 07/28/2023
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (46 of 50 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82829/1235

Summer 2023  |  FSCN 3993 Section 001: Directed Study (82830)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
06/05/2023 - 07/28/2023
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82830/1235

Summer 2023  |  FSCN 3994 Section 001: Directed Research (82831)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
06/05/2023 - 07/28/2023
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82831/1235

Summer 2023  |  FSCN 4096 Section 001: Professional Experience Program: Internship (82579)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Summer Session 10 wk
 
06/05/2023 - 08/11/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82579/1235

Summer 2023  |  FSCN 4291 Section 002: Independent Study (82578)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
May Session
 
05/15/2023 - 06/02/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/82578/1235
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2023  |  FSCN 5993 Section 001: Directed Study (82848)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
06/05/2023 - 07/28/2023
Off Campus
Enrollment Status:
Open (2 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82848/1235

Summer 2023  |  FSCN 8333 Section 001: FTE: Master's (82589)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Summer Session 10 wk
 
06/05/2023 - 08/11/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82589/1235

Summer 2023  |  FSCN 8444 Section 001: FTE: Doctoral (82600)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Summer Session 10 wk
 
06/05/2023 - 08/11/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82600/1235

Summer 2023  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (82610)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Repeat Credit Limit:
12 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
FSCN Doctoral Student
Times and Locations:
Summer Session 10 wk
 
06/05/2023 - 08/11/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82610/1235

Summer 2023  |  FSCN 8777 Section 001: Thesis Credits: Master's (82619)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/05/2023 - 08/11/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82619/1235

Summer 2023  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (82635)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Summer Session 10 wk
 
06/05/2023 - 08/11/2023
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82635/1235

Spring 2023  |  FSCN 1011 Section 001: Science of Food and Cooking (56262)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (117 of 164 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56262/1233

Spring 2023  |  FSCN 1011 Section 002: Science of Food and Cooking (56263)

Instructor(s)
Belal J Muhialdin Mula Hasan (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (27 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56263/1233

Spring 2023  |  FSCN 1011 Section 003: Science of Food and Cooking (56264)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (35 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56264/1233

Spring 2023  |  FSCN 1011 Section 004: Science of Food and Cooking (56265)

Instructor(s)
Belal J Muhialdin Mula Hasan (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (24 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56265/1233

Spring 2023  |  FSCN 1011 Section 005: Science of Food and Cooking (56266)

Instructor(s)
Belal J Muhialdin Mula Hasan (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (31 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56266/1233

Spring 2023  |  FSCN 1012 Section 001: Sports Nutrition (56339)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (165 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online. 2 credits
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56339/1233

Spring 2023  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (56633)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (165 of 200 seats filled)
Also Offered:
Course Catalog Description:
Dietary supplements are commonplace in modern life, especially in the United States, furthermore the dietary supplement industry is a multi billion dollar industry with relatively little government oversight and regulation. Many factors have spurred the use of dietary supplements such as changes in dietary patterns, growing focus on preventative healthcare, marketing & social media (e.g., celebrity and athletic endorsements & consumer anecdotes), and increased accessibility through e-commerce, but there has been little philosophical work on the ethical issues surrounding these. This course is designed to encourage students to critically examine and reflect on these factors as well as dietary supplement use across cultures and the appropriation of traditional medicines and knowledge for commercial gains. Students will also evaluate information on dietary supplements for performance, strength, weight loss, and the treatment of diseases or delay of disease onset and assess the ethical decision making related to the marketing and use of supplements for these purposes.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56633/1233

Spring 2023  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (55943)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Ruttan Hall B45
Enrollment Status:
Open (73 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/55943/1233
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2023  |  FSCN 1112 Section 002: Principles of Nutrition (55944)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 220
Enrollment Status:
Open (114 of 150 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55944/1233

Spring 2023  |  FSCN 1112 Section 003: Principles of Nutrition (56654)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (318 of 321 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56654/1233

Spring 2023  |  FSCN 2021 Section 001: Introductory Microbiology (56238)

Instructor(s)
Joellen Feirtag, PhD (Secondary Instructor)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (48 of 96 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56238/1233

Spring 2023  |  FSCN 2021 Section 002: Introductory Microbiology (56239)

Instructor(s)
Joellen Feirtag, PhD (Secondary Instructor)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (18 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56239/1233

Spring 2023  |  FSCN 2021 Section 003: Introductory Microbiology (56240)

Instructor(s)
Joellen Feirtag, PhD (Secondary Instructor)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (22 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56240/1233

Spring 2023  |  FSCN 2021 Section 004: Introductory Microbiology (56268)

Instructor(s)
Joellen Feirtag, PhD (Secondary Instructor)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (8 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56268/1233

Spring 2023  |  FSCN 2512 Section 001: Food Customs and Culture (56647)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (57 of 100 seats filled)
Also Offered:
Course Catalog Description:
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56647/1233

Spring 2023  |  FSCN 3612 Section 001: Life Cycle Nutrition (56305)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (43 of 60 seats filled)
Also Offered:
Course Catalog Description:
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56305/1233

Spring 2023  |  FSCN 3993 Section 001: Directed Study (56560)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Off Campus
Enrollment Status:
Open (1 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56560/1233

Spring 2023  |  FSCN 3994 Section 001: Directed Research (56561)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Off Campus
Enrollment Status:
Open (1 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56561/1233

Spring 2023  |  FSCN 4096 Section 001: Professional Experience Program: Internship (68100)

Instructor(s)
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Off Campus
Enrollment Status:
Open (0 of 14 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68100/1233

Spring 2023  |  FSCN 4113 Section 001: Ingredient Functionality and Applications in Food (56539)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (25 of 35 seats filled)
Also Offered:
Course Catalog Description:
The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56539/1233

Spring 2023  |  FSCN 4121 Section 001: Food Microbiology (55945)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (25 of 42 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55945/1233

Spring 2023  |  FSCN 4121 Section 003: Food Microbiology (56319)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Enrollment Status:
Closed (25 of 25 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56319/1233

Spring 2023  |  FSCN 4335 Section 001: Food Processing Fundamentals II (56655)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (26 of 50 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56655/1233

Spring 2023  |  FSCN 4335 Section 002: Food Processing Fundamentals II (56656)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (26 of 50 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56656/1233

Spring 2023  |  FSCN 4349 Section 001: Food Science Capstone (56232)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (15 of 20 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56232/1233

Spring 2023  |  FSCN 4482 Section 001: Sensory Evaluation of Food Quality (56657)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 146
Enrollment Status:
Open (20 of 30 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56657/1233

Spring 2023  |  FSCN 4482 Section 002: Sensory Evaluation of Food Quality (56658)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/17/2023 - 05/01/2023
Wed 03:00PM - 03:50PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (9 of 16 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56658/1233

Spring 2023  |  FSCN 4482 Section 003: Sensory Evaluation of Food Quality (56659)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 11:35AM - 12:25PM
UMTC, St Paul
McNeal Hall 126
 
01/17/2023 - 05/01/2023
Wed 01:55PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (11 of 16 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56659/1233

Spring 2023  |  FSCN 4612W Section 001: Advanced Human Nutrition (56302)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Mon, Wed 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (30 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56302/1233

Spring 2023  |  FSCN 4613 Section 001: Experimental Nutrition (56016)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
BIOC 3021, STAT 3011, Nutrition Major
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Fri 11:45AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (41 of 109 seats filled)
Also Offered:
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56016/1233
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2023  |  FSCN 4613 Section 002: Experimental Nutrition (55946)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (15 of 25 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/55946/1233
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2023  |  FSCN 4613 Section 003: Experimental Nutrition (56019)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (16 of 25 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56019/1233
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2023  |  FSCN 4613 Section 005: Experimental Nutrition (56229)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (10 of 25 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56229/1233
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2023  |  FSCN 4614W Section 001: Community Nutrition (55947)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
FSCN 1112, FSCN 3612
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (49 of 70 seats filled)
Also Offered:
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55947/1233

Spring 2023  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (55948)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
FSCN 4665
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Ruttan Hall B35
Enrollment Status:
Open (25 of 90 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on pathophysiology, management, and nutrition care of diabetes mellitus, cardiovascular disorders, renal disorders, and obesity. prereq: FSCN 4665, FSCN 4612, PHSL 3051, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55948/1233

Spring 2023  |  FSCN 4666 Section 002: Medical Nutrition Therapy II (56608)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
FSCN 4665
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue, Thu 11:45AM - 01:00PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (17 of 20 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on pathophysiology, management, and nutrition care of diabetes mellitus, cardiovascular disorders, renal disorders, and obesity. prereq: FSCN 4665, FSCN 4612, PHSL 3051, BIOC 3021
Class Notes:
Instructor permission required to enroll in this section
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56608/1233

Spring 2023  |  FSCN 4732 Section 001: Food and Nutrition Management (55949)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (41 of 90 seats filled)
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55949/1233

Spring 2023  |  FSCN 5335 Section 002: Food Processing Fundamentals II (68772)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food Science or Nutrition Graduate Student or Instructor Consent
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview, energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration and packaging. Energy in food processing and pilot plant design. Wastewater treatment. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68772/1233

Spring 2023  |  FSCN 5481 Section 001: Sensory Evaluation of Food Quality (56665)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Closed (0 of 8 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Notes:
Meets with FSCN 4482
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56665/1233

Spring 2023  |  FSCN 5481 Section 002: Sensory Evaluation of Food Quality (56666)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Closed (0 of 8 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Notes:
Meets with FSCN 4482, 003
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56666/1233

Spring 2023  |  FSCN 5531 Section 001: Grains: Introduction to Cereal Chemistry and Technology (56552)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 06:00PM - 07:50PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (15 of 20 seats filled)
Also Offered:
Course Catalog Description:
Origins, structure, biochemistry, and cellular properties of major cereal grains as they relate to primary processing (milling) and secondary processing (production of cereal products). prereq: Biol 1009, Chem 1022
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56552/1233

Spring 2023  |  FSCN 5601 Section 001: Management of Eating Disorders (56267)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B22
Enrollment Status:
Open (12 of 30 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/56267/1233
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2023  |  FSCN 5993 Section 001: Directed Study (56558)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Off Campus
Enrollment Status:
Open (6 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56558/1233

Spring 2023  |  FSCN 5994 Section 001: Directed Research (56559)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Off Campus
Enrollment Status:
Open (1 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56559/1233

Spring 2023  |  FSCN 8224 Section 001: Advanced Food Processing (56670)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 4331 and FSCN 4332
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Thu 06:05PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (7 of 10 seats filled)
Also Offered:
Course Catalog Description:
Research advances in food process design and development in conventional food process operations, such as thermal processing, refrigeration, and freezing, and also in novel food process operations, such as high pressure processing, pulsed electric field processing, ultrasound assisted processing, etc. - Process simulation for food processing system optimizations and procedures for optimizing formulations. Two lecture periods (75 min each) each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56670/1233

Spring 2023  |  FSCN 8318 Section 001: Current Issues in Food Science (55958)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Fri 01:00PM - 02:50PM
UMTC, St Paul
Ruttan Hall B22
Enrollment Status:
Open (15 of 20 seats filled)
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55958/1233

Spring 2023  |  FSCN 8331 Section 001: Food Proteins (68088)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 02:55PM - 04:45PM
UMTC, St Paul
Ruttan Hall B30
Enrollment Status:
Open (11 of 20 seats filled)
Also Offered:
Course Catalog Description:
Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems. prereq: 4112, 4312
Class Description:
The course covers basic protein chemistry with emphasis on structure/function relationship in food systems. Specifically, the course covers: basic protein composition and structure; inter- and intra- molecular interactions; protein isolation, identification and analysis; physicochemical characteristics and functional properties of various food proteins (i.e. milk, egg, meat, cereal, and legume/oilseeds); effect of processing and storage on the chemical, functional and nutritional quality of proteins; protein modifications; and enzyme kinetics. In this course the students will learn about the role of proteins in food through understanding the relationship between chemical structure and function under various processes and applications. Students will also learn about the different techniques utilized to modify the functional, nutritional and health benefits of food proteins, through chemical and enzymatic modifications as well as through biotechnology.
Textbooks:
https://bookstores.umn.edu/course-lookup/68088/1233
Instructor Supplied Information Last Updated:
19 November 2010

Spring 2023  |  FSCN 8333 Section 001: FTE: Master's (56037)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (4 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56037/1233

Spring 2023  |  FSCN 8444 Section 001: FTE: Doctoral (56054)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
UMTC, St Paul
Enrollment Status:
Open (5 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56054/1233

Spring 2023  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (56066)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Repeat Credit Limit:
12 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
FSCN Doctoral Student
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
UMTC, St Paul
Enrollment Status:
Open (1 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56066/1233

Spring 2023  |  FSCN 8777 Section 001: Thesis Credits: Master's (56076)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
UMTC, St Paul
Enrollment Status:
Open (15 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56076/1233

Spring 2023  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (56091)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (10 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56091/1233

Fall 2022  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (22838)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue 01:55PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (21 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating.
Class Notes:
Class is for first year students in Food Science and Nutrition
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22838/1229

Fall 2022  |  FSCN 1011 Section 001: Science of Food and Cooking (22482)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (132 of 160 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22482/1229

Fall 2022  |  FSCN 1011 Section 002: Science of Food and Cooking (22483)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (28 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22483/1229

Fall 2022  |  FSCN 1011 Section 003: Science of Food and Cooking (22484)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22484/1229

Fall 2022  |  FSCN 1011 Section 004: Science of Food and Cooking (22485)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Wed 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (33 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22485/1229

Fall 2022  |  FSCN 1011 Section 005: Science of Food and Cooking (22486)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Wed 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (35 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22486/1229

Fall 2022  |  FSCN 1012 Section 001: Sports Nutrition (22637)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (128 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22637/1229

Fall 2022  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (22204)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (81 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/22204/1229
Instructor Supplied Information Last Updated:
21 May 2007

Fall 2022  |  FSCN 1112 Section 001: Principles of Nutrition (22597)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 220
Enrollment Status:
Open (163 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22597/1229

Fall 2022  |  FSCN 1112 Section 002: Principles of Nutrition (22205)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 04:00PM - 05:15PM
UMTC, East Bank
Food Science/Nutrition 15
Enrollment Status:
Open (112 of 185 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22205/1229

Fall 2022  |  FSCN 1112 Section 003: Principles of Nutrition (22845)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (209 of 210 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22845/1229

Fall 2022  |  FSCN 2001 Section 001: A Food Systems Approach to Cooking for Health and the Environment (22852)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue 03:00PM - 04:40PM
UMTC, St Paul
Green Hall 110
Enrollment Status:
Open (53 of 108 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22852/1229

Fall 2022  |  FSCN 2001 Section 002: A Food Systems Approach to Cooking for Health and the Environment (22731)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Thu 10:15AM - 12:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (15 of 32 seats filled)
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22731/1229

Fall 2022  |  FSCN 2001 Section 003: A Food Systems Approach to Cooking for Health and the Environment (22732)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Thu 01:45PM - 04:15PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (24 of 31 seats filled)
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22732/1229

Fall 2022  |  FSCN 2001 Section 004: A Food Systems Approach to Cooking for Health and the Environment (22857)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Wed 04:00PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (14 of 32 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22857/1229

Fall 2022  |  FSCN 2021 Section 001: Introductory Microbiology (22850)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B26
Enrollment Status:
Open (27 of 30 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/22850/1229
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2022  |  FSCN 2021 Section 002: Introductory Microbiology (22851)

Instructor(s)
Sara Cannon (Proxy)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon 01:55PM - 03:50PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Open (27 of 30 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/22851/1229
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2022  |  FSCN 2512 Section 001: Food Customs and Culture (22858)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 02:30PM - 03:45PM
UMTC, East Bank
Mayo Bldg/Additions C231
Enrollment Status:
Open (46 of 75 seats filled)
Also Offered:
Course Catalog Description:
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22858/1229

Fall 2022  |  FSCN 3102 Section 001: Introduction to Food Science (22206)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
McNeal Hall 33
Enrollment Status:
Open (26 of 40 seats filled)
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/22206/1229
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2022  |  FSCN 3102 Section 003: Introduction to Food Science (22253)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 134
Auto Enrolls With:
Section 001
Enrollment Status:
Open (11 of 20 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/22253/1229
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2022  |  FSCN 3102 Section 004: Introduction to Food Science (22361)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 134
Auto Enrolls With:
Section 001
Enrollment Status:
Open (15 of 18 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/22361/1229
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2022  |  FSCN 3612 Section 001: Life Cycle Nutrition (22207)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (52 of 60 seats filled)
Also Offered:
Course Catalog Description:
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22207/1229

Fall 2022  |  FSCN 3614 Section 001: Nutrition Education and Counseling (22376)

Instructor(s)
Class Component:
Discussion
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 10:45AM - 12:00PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Closed (49 of 48 seats filled)
Also Offered:
Course Catalog Description:
Effective communication and counseling skills are essential for all food and nutrition professionals, whether working in clinical, community, or food service settings. This course will teach necessary concepts and skills for entry-level dietitians, such as educational theory, basic counseling techniques, and health disparities and health literacy. You will develop skills and explore these concepts through application: by practicing in small group breakout sessions and by completing written assignments. You will also reflect on the nature of dietetics as a helping profession and your role in supporting clients who want to make lifestyle changes. There are no required prerequisites courses for FSCN 3614. However, it is recommended that students take an introductory nutrition course, such as FSCN 1112 (Principles of Nutrition) or equivalent in order to be prepared.
Class Notes:
Breakout sessions will take place during class time on Fridays. Students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22376/1229

Fall 2022  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (22208)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Thu 08:05AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (35 of 60 seats filled)
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22208/1229

Fall 2022  |  FSCN 3732 Section 001: Food Service Operations Management (22209)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (34 of 60 seats filled)
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22209/1229

Fall 2022  |  FSCN 3993 Section 001: Directed Study (22855)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Off Campus
Enrollment Status:
Open (1 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22855/1229

Fall 2022  |  FSCN 3993 Section 002: Directed Study (22886)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
UMTC, East Bank
Enrollment Status:
Open (1 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22886/1229

Fall 2022  |  FSCN 3994 Section 001: Directed Research (22856)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22856/1229

Fall 2022  |  FSCN 4096 Section 001: Professional Experience Program: Internship (22262)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
Complete a copy of the internship form found at: https://fscn.cfans.umn.edu/graduate-programs/student-forms. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22262/1229

Fall 2022  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (22435)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (23 of 60 seats filled)
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22435/1229

Fall 2022  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (22433)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B35
Enrollment Status:
Open (20 of 35 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/22433/1229
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2022  |  FSCN 4123 Section 002: Molecular Biology for Applied Scientists (22863)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
MicB 3301 or FScN 2021
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (21 of 50 seats filled)
Also Offered:
Course Catalog Description:
Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22863/1229

Fall 2022  |  FSCN 4131 Section 001: Food Quality (22246)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 1102
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (15 of 45 seats filled)
Also Offered:
Course Catalog Description:
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22246/1229

Fall 2022  |  FSCN 4312W Section 001: Food Analysis (22213)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
Stat 3011
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (19 of 40 seats filled)
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/22213/1229
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2022  |  FSCN 4312W Section 002: Food Analysis (22214)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Open (10 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/22214/1229
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2022  |  FSCN 4312W Section 003: Food Analysis (22495)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Wed 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Open (9 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/22495/1229
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2022  |  FSCN 4334 Section 001: Food Processing Fundamentals I (22869)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 08:45AM - 09:35AM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (25 of 30 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22869/1229

Fall 2022  |  FSCN 4334 Section 002: Food Processing Fundamentals I (22870)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Thu 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Auto Enrolls With:
Section 001
Enrollment Status:
Open (25 of 30 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22870/1229

Fall 2022  |  FSCN 4349 Section 001: Food Science Capstone (22493)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed 03:30PM - 06:30PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (2 of 15 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22493/1229

Fall 2022  |  FSCN 4612W Section 001: Advanced Human Nutrition (22210)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (30 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22210/1229

Fall 2022  |  FSCN 4621 Section 001: Nutrition and Metabolism (22380)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4612, BioC 3021, AnSc 3301
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (47 of 100 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. Prequisite courses: FSCN 4612, BIOC 3021, ANSC 3301
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22380/1229

Fall 2022  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (22211)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Online Course
Enrollment Requirements:
FSCN 4612W, PHSL 3051, BIOC 3021
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (29 of 100 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer. prereq: FSCN 4612, PHSL 3051, BIOC 3021
Class Notes:
in person section
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22211/1229

Fall 2022  |  FSCN 4665 Section 002: Medical Nutrition Therapy I (22847)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
FSCN 4612W, PHSL 3051, BIOC 3021
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 01:30PM - 02:45PM
Off Campus
UMN REMOTE
Enrollment Status:
Closed (10 of 0 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer. prereq: FSCN 4612, PHSL 3051, BIOC 3021
Class Notes:
This course will be offered in an asynchronous completely online format with the option to attend lecture live on zoom or watch lectures as recordings. Instructor permission is required to enroll in this section of FSCN 4665.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22847/1229

Fall 2022  |  FSCN 4667 Section 001: Dietetics Capstone and Interprofessional Education (22508)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Nutrition Major, sr, with DPD (Didactic Program in Dietetics) subplan, FScN 4665 or &4665
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (36 of 48 seats filled)
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics; interprofessional education. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
Class Notes:
For permission to enroll, contact Sara Cannon at scannon@umn.edu. Students will be required to attend only one of the Friday Interprofessional Sessions from 2:00 - 5:00 pm which will be held remotely on Zoom. You will be contacted by your instructor in August with information about which session you should attend. Class will NOT be held every Friday! You'll just have to attend one Friday session
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22508/1229

Fall 2022  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (22509)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
MicB 3301, Biol 4003 or Biol 3020
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B35
Enrollment Status:
Closed (5 of 5 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22509/1229

Fall 2022  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (22507)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN Food Science grad student
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (7 of 10 seats filled)
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. Prereq: Food Science Grad Student Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22507/1229

Fall 2022  |  FSCN 5312 Section 001: Food Analysis (22513)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
FScN 4112
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (4 of 10 seats filled)
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22513/1229

Fall 2022  |  FSCN 5312 Section 002: Food Analysis (22514)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Wed 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Open (4 of 10 seats filled)
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22514/1229

Fall 2022  |  FSCN 5334 Section 001: Food Processing Fundamentals I (34499)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Food Science or Nutrition Graduate Student or Instructor Consent
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue, Thu 08:45AM - 09:35AM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (4 of 10 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing and extrusion. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34499/1229

Fall 2022  |  FSCN 5334 Section 002: Food Processing Fundamentals I (34500)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Thu 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 23
Auto Enrolls With:
Section 001
Enrollment Status:
Open (4 of 10 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing and extrusion. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34500/1229

Fall 2022  |  FSCN 5461 Section 001: Food Packaging (34468)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue 06:05PM - 07:55PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (17 of 20 seats filled)
Also Offered:
Course Catalog Description:
Materials, principles, and procedures of packaging as they apply to food products. Emphasis is on consumer products, but the principles also apply to bulk and institutional foods and ingredients. prereq: 1102, 3102, Phys 1102 or Phys 1302
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34468/1229

Fall 2022  |  FSCN 5601 Section 001: Management of Eating Disorders (22510)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B26
Enrollment Status:
Open (8 of 20 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/22510/1229
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2022  |  FSCN 5993 Section 001: Directed Study (22853)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Off Campus
Enrollment Status:
Open (2 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22853/1229

Fall 2022  |  FSCN 8001 Section 001: Orientation to the Food Science Graduate Program (22733)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
Mon 09:55AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (10 of 20 seats filled)
Also Offered:
Course Catalog Description:
This course will serve as an orientation to the Food Science Graduate Program. Topics will include planning your degree completion; using library resources to conduct and write a literature review; understanding research ethics; critically reviewing literature; improving soft skills, being aware of extracurricular activities, internships, and career options for graduate students; and a presentation of your research topic.
Class Notes:
This course will meet in FSCN 23, concurrently with NUTR 8621
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22733/1229

Fall 2022  |  FSCN 8333 Section 001: FTE: Master's (22279)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (1 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22279/1229

Fall 2022  |  FSCN 8444 Section 001: FTE: Doctoral (22292)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (5 of 100 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22292/1229

Fall 2022  |  FSCN 8777 Section 001: Thesis Credits: Master's (22311)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (18 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22311/1229

Fall 2022  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (22269)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
09/06/2022 - 12/14/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (6 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22269/1229

Summer 2022  |  FSCN 1112 Section 002: Principles of Nutrition (82441)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
06/06/2022 - 07/29/2022
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (46 of 50 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82441/1225

Summer 2022  |  FSCN 3993 Section 001: Directed Study (82442)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/06/2022 - 07/29/2022
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82442/1225

Summer 2022  |  FSCN 3994 Section 001: Directed Research (82443)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/06/2022 - 07/29/2022
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82443/1225

Summer 2022  |  FSCN 4096 Section 001: Professional Experience Program: Internship (82180)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Summer Session 10 wk
 
06/06/2022 - 08/12/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82180/1225

Summer 2022  |  FSCN 4291 Section 002: Independent Study (82179)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
May Session
 
05/16/2022 - 06/03/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/82179/1225
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2022  |  FSCN 5993 Section 001: Directed Study (82460)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
06/06/2022 - 07/29/2022
Off Campus
Enrollment Status:
Open (2 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82460/1225

Summer 2022  |  FSCN 8333 Section 001: FTE: Master's (82190)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Summer Session 10 wk
 
06/06/2022 - 08/12/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82190/1225

Summer 2022  |  FSCN 8444 Section 001: FTE: Doctoral (82201)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Summer Session 10 wk
 
06/06/2022 - 08/12/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82201/1225

Summer 2022  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (82211)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Repeat Credit Limit:
12 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
FSCN Doctoral Student
Times and Locations:
Summer Session 10 wk
 
06/06/2022 - 08/12/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82211/1225

Summer 2022  |  FSCN 8777 Section 001: Thesis Credits: Master's (82220)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/06/2022 - 08/12/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82220/1225

Summer 2022  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (82236)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Summer Session 10 wk
 
06/06/2022 - 08/12/2022
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82236/1225

Spring 2022  |  FSCN 1011 Section 001: Science of Food and Cooking (57082)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (107 of 164 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57082/1223

Spring 2022  |  FSCN 1011 Section 002: Science of Food and Cooking (57083)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (29 of 20 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57083/1223

Spring 2022  |  FSCN 1011 Section 003: Science of Food and Cooking (57084)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (28 of 20 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57084/1223

Spring 2022  |  FSCN 1011 Section 004: Science of Food and Cooking (57085)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (19 of 20 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57085/1223

Spring 2022  |  FSCN 1011 Section 005: Science of Food and Cooking (57086)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (31 of 20 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57086/1223

Spring 2022  |  FSCN 1012 Section 001: Sports Nutrition (57178)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (146 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online. 2 credits
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57178/1223

Spring 2022  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (66855)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (99 of 100 seats filled)
Also Offered:
Course Catalog Description:
Dietary supplements are commonplace in modern life, especially in the United States, furthermore the dietary supplement industry is a multi billion dollar industry with relatively little government oversight and regulation. Many factors have spurred the use of dietary supplements such as changes in dietary patterns, growing focus on preventative healthcare, marketing & social media (e.g., celebrity and athletic endorsements & consumer anecdotes), and increased accessibility through e-commerce, but there has been little philosophical work on the ethical issues surrounding these. This course is designed to encourage students to critically examine and reflect on these factors as well as dietary supplement use across cultures and the appropriation of traditional medicines and knowledge for commercial gains. Students will also evaluate information on dietary supplements for performance, strength, weight loss, and the treatment of diseases or delay of disease onset and assess the ethical decision making related to the marketing and use of supplements for these purposes.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/66855/1223

Spring 2022  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (56731)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (64 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/56731/1223
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2022  |  FSCN 1112 Section 001: Principles of Nutrition (57148)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Mon, Wed 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 230
Enrollment Status:
Open (73 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57148/1223

Spring 2022  |  FSCN 1112 Section 002: Principles of Nutrition (56732)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 220
Enrollment Status:
Open (130 of 150 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56732/1223

Spring 2022  |  FSCN 1112 Section 003: Principles of Nutrition (68010)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (208 of 210 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68010/1223

Spring 2022  |  FSCN 2021 Section 001: Introductory Microbiology (57050)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (88 of 96 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57050/1223

Spring 2022  |  FSCN 2021 Section 002: Introductory Microbiology (57051)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (28 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57051/1223

Spring 2022  |  FSCN 2021 Section 003: Introductory Microbiology (57052)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (32 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57052/1223

Spring 2022  |  FSCN 2021 Section 004: Introductory Microbiology (57089)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (28 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57089/1223

Spring 2022  |  FSCN 2512 Section 001: Food Customs and Culture (67773)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (66 of 100 seats filled)
Also Offered:
Course Catalog Description:
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67773/1223

Spring 2022  |  FSCN 3612 Section 001: Life Cycle Nutrition (57130)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (55 of 60 seats filled)
Also Offered:
Course Catalog Description:
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57130/1223

Spring 2022  |  FSCN 3993 Section 001: Directed Study (57444)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Off Campus
Enrollment Status:
Open (2 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57444/1223

Spring 2022  |  FSCN 3994 Section 001: Directed Research (57445)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Off Campus
Enrollment Status:
Open (0 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57445/1223

Spring 2022  |  FSCN 4096 Section 001: Professional Experience Program: Internship (69794)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Off Campus
Enrollment Status:
Open (1 of 5 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/69794/1223

Spring 2022  |  FSCN 4113 Section 001: Ingredient Functionality and Applications in Food (57414)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 4112
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (21 of 35 seats filled)
Also Offered:
Course Catalog Description:
The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57414/1223

Spring 2022  |  FSCN 4121 Section 001: Food Microbiology (56733)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (25 of 42 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56733/1223

Spring 2022  |  FSCN 4121 Section 002: Food Microbiology (57043)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (14 of 22 seats filled)
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57043/1223

Spring 2022  |  FSCN 4121 Section 003: Food Microbiology (57149)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Enrollment Status:
Open (11 of 22 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57149/1223

Spring 2022  |  FSCN 4335 Section 001: Food Processing Fundamentals II (68041)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (22 of 50 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68041/1223

Spring 2022  |  FSCN 4335 Section 002: Food Processing Fundamentals II (68042)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (22 of 50 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68042/1223

Spring 2022  |  FSCN 4349 Section 001: Food Science Capstone (57044)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (14 of 20 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57044/1223

Spring 2022  |  FSCN 4482 Section 001: Sensory Evaluation of Food Quality (68050)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 10
Enrollment Status:
Open (25 of 30 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68050/1223

Spring 2022  |  FSCN 4482 Section 002: Sensory Evaluation of Food Quality (68051)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/18/2022 - 05/02/2022
Wed 03:00PM - 03:50PM
UMTC, St Paul
Magrath Library 8
Enrollment Status:
Open (14 of 15 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68051/1223

Spring 2022  |  FSCN 4482 Section 003: Sensory Evaluation of Food Quality (68052)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed 11:35AM - 12:25PM
UMTC, St Paul
McNeal Hall 126
 
01/18/2022 - 05/02/2022
Wed 01:55PM - 02:45PM
UMTC, St Paul
Magrath Library 8
Enrollment Status:
Closed (11 of 8 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68052/1223

Spring 2022  |  FSCN 4612W Section 001: Advanced Human Nutrition (57127)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Mon, Wed 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (35 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57127/1223

Spring 2022  |  FSCN 4613 Section 001: Experimental Nutrition (56812)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
BIOC 3021, STAT 3011, Nutrition Major
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (71 of 109 seats filled)
Also Offered:
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56812/1223
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2022  |  FSCN 4613 Section 002: Experimental Nutrition (56734)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (23 of 25 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56734/1223
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2022  |  FSCN 4613 Section 003: Experimental Nutrition (56815)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (26 of 25 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56815/1223
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2022  |  FSCN 4613 Section 005: Experimental Nutrition (57041)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (22 of 25 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/57041/1223
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2022  |  FSCN 4614W Section 001: Community Nutrition (56735)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
FSCN 1112, FSCN 3612
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Closed (73 of 70 seats filled)
Also Offered:
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56735/1223

Spring 2022  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (57054)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
BioC 3021
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Mon, Wed 03:00PM - 04:15PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (3 of 30 seats filled)
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/57054/1223
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2022  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (56736)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FSCN 4665
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (19 of 90 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on pathophysiology, management, and nutrition care of diabetes mellitus, cardiovascular disorders, renal disorders, and obesity.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56736/1223

Spring 2022  |  FSCN 4666 Section 002: Medical Nutrition Therapy II (66165)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Enrollment Requirements:
FSCN 4665
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 03:00PM - 04:15PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (25 of 30 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on pathophysiology, management, and nutrition care of diabetes mellitus, cardiovascular disorders, renal disorders, and obesity.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/66165/1223

Spring 2022  |  FSCN 4732 Section 001: Food and Nutrition Management (56737)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (31 of 90 seats filled)
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56737/1223

Spring 2022  |  FSCN 5481 Section 001: Sensory Evaluation of Food Quality (68314)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 10
Enrollment Status:
Open (4 of 8 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Notes:
Meets with FSCN 4482
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/68314/1223
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2022  |  FSCN 5481 Section 002: Sensory Evaluation of Food Quality (68315)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed 11:35AM - 12:25PM
UMTC, St Paul
McNeal Hall 126
 
01/18/2022 - 05/02/2022
Wed 01:55PM - 02:45PM
UMTC, St Paul
Magrath Library 8
Enrollment Status:
Open (4 of 8 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Notes:
Meets with FSCN 4482, 003
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/68315/1223
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2022  |  FSCN 5531 Section 001: Grains: Introduction to Cereal Chemistry and Technology (57433)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Wed 06:00PM - 07:50PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (16 of 20 seats filled)
Also Offered:
Course Catalog Description:
Origins, structure, biochemistry, and cellular properties of major cereal grains as they relate to primary processing (milling) and secondary processing (production of cereal products). prereq: Biol 1009, Chem 1022
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57433/1223

Spring 2022  |  FSCN 5601 Section 001: Management of Eating Disorders (57088)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Tue 05:30PM - 08:10PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (24 of 30 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/57088/1223
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2022  |  FSCN 5993 Section 001: Directed Study (57442)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Off Campus
Enrollment Status:
Open (5 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57442/1223

Spring 2022  |  FSCN 5993 Section 002: Directed Study (69258)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 40 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/69258/1223

Spring 2022  |  FSCN 5994 Section 001: Directed Research (57443)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Off Campus
Enrollment Status:
Open (0 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57443/1223

Spring 2022  |  FSCN 8318 Section 001: Current Issues in Food Science (56750)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
Fri 01:00PM - 02:50PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (17 of 20 seats filled)
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56750/1223

Spring 2022  |  FSCN 8333 Section 001: FTE: Master's (56834)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (7 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56834/1223

Spring 2022  |  FSCN 8444 Section 001: FTE: Doctoral (56851)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
UMTC, St Paul
Enrollment Status:
Open (6 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56851/1223

Spring 2022  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (56867)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Repeat Credit Limit:
12 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
FSCN Doctoral Student
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56867/1223

Spring 2022  |  FSCN 8777 Section 001: Thesis Credits: Master's (56878)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/18/2022 - 05/02/2022
UMTC, St Paul
Enrollment Status:
Open (16 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56878/1223

Spring 2022  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (56893)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (6 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56893/1223

Fall 2021  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (34750)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (49 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating.
Class Notes:
Class is for first year students in Food Science and Nutrition
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34750/1219

Fall 2021  |  FSCN 1011 Section 001: Science of Food and Cooking (23792)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (125 of 144 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/23792/1219
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2021  |  FSCN 1011 Section 002: Science of Food and Cooking (23793)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon 09:00AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (32 of 20 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/23793/1219
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2021  |  FSCN 1011 Section 003: Science of Food and Cooking (23794)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon 01:15PM - 03:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (31 of 20 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/23794/1219
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2021  |  FSCN 1011 Section 004: Science of Food and Cooking (23795)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Wed 09:00AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (32 of 20 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/23795/1219
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2021  |  FSCN 1011 Section 005: Science of Food and Cooking (23796)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Wed 01:15PM - 03:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (30 of 20 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/23796/1219
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2021  |  FSCN 1012 Section 001: Sports Nutrition (23965)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (110 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23965/1219

Fall 2021  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (23480)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (92 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/23480/1219
Instructor Supplied Information Last Updated:
21 May 2007

Fall 2021  |  FSCN 1112 Section 001: Principles of Nutrition (23916)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 220
Enrollment Status:
Open (192 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23916/1219

Fall 2021  |  FSCN 1112 Section 002: Principles of Nutrition (23481)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 04:00PM - 05:15PM
UMTC, East Bank
Food Science/Nutrition 15
Enrollment Status:
Open (147 of 185 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23481/1219

Fall 2021  |  FSCN 1112 Section 003: Principles of Nutrition (34975)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (209 of 210 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34975/1219

Fall 2021  |  FSCN 1906 Section 001: Farm to Someone Else's Table: Making food accessible for all students (24090)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Freshman Seminar
Enrollment Requirements:
Freshman and FRFY
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 03:00PM - 05:00PM
UMTC, St Paul
Ruttan Hall B36
Enrollment Status:
Open (7 of 20 seats filled)
Also Offered:
Course Catalog Description:
Overview This course explores a potential theory of gradually changing the food system to better include meaningful and relevant practical, healthy, affordable, desirable (PHAD) foods that will enhance the nutrition of the general population and ultimately enhance public health. We will foster essential leadership qualities, skills, and knowledge to work toward collective solutions around adaptive challenges. We will create a valid, reliable, and sustainable process for the development of practical, healthier, affordable, and desirable foods.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24090/1219

Fall 2021  |  FSCN 2001 Section 001: A Food Systems Approach to Cooking for Health and the Environment (35330)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Nutrition major
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 03:00PM - 04:40PM
UMTC, St Paul
Biological Sciences Center 64
Enrollment Status:
Open (83 of 108 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35330/1219

Fall 2021  |  FSCN 2001 Section 002: A Food Systems Approach to Cooking for Health and the Environment (24111)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Thu 10:15AM - 12:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (25 of 32 seats filled)
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24111/1219

Fall 2021  |  FSCN 2001 Section 003: A Food Systems Approach to Cooking for Health and the Environment (24112)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Thu 01:45PM - 04:15PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (27 of 31 seats filled)
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24112/1219

Fall 2021  |  FSCN 2001 Section 004: A Food Systems Approach to Cooking for Health and the Environment (35407)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Nutrition major
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Wed 04:00PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (31 of 32 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Notes:
This lab reserved for Nutrition seniors who need to graduate on time! Contact scannon@umn.edu for a permission number, or hop on the waitlist, and we will make sure you get seats.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35407/1219

Fall 2021  |  FSCN 2021 Section 001: Introductory Microbiology (35328)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B30
Enrollment Status:
Open (17 of 30 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/35328/1219
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2021  |  FSCN 2021 Section 002: Introductory Microbiology (35329)

Instructor(s)
Sara Cannon (Proxy)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (17 of 30 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/35329/1219
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2021  |  FSCN 2512 Section 001: Food Customs and Culture (35408)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 03:00PM - 04:15PM
UMTC, East Bank
Ruttan Hall B25
Enrollment Status:
Open (20 of 50 seats filled)
Also Offered:
Course Catalog Description:
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35408/1219

Fall 2021  |  FSCN 3102 Section 001: Introduction to Food Science (23482)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (38 of 40 seats filled)
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/23482/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 3102 Section 003: Introduction to Food Science (23539)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (19 of 20 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/23539/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 3102 Section 004: Introduction to Food Science (23652)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (19 of 18 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/23652/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 3612 Section 001: Life Cycle Nutrition (23484)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (53 of 60 seats filled)
Also Offered:
Course Catalog Description:
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23484/1219

Fall 2021  |  FSCN 3614 Section 001: Nutrition Education and Counseling (23670)

Instructor(s)
Class Component:
Discussion
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 10:45AM - 12:00PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Closed (49 of 48 seats filled)
Also Offered:
Course Catalog Description:
Effective communication and counseling skills are essential for all food and nutrition professionals, whether working in clinical, community, or food service settings. This course will teach necessary concepts and skills for entry-level dietitians, such as educational theory, basic counseling techniques, and health disparities and health literacy. You will develop skills and explore these concepts through application: by practicing in small group breakout sessions and by completing written assignments. You will also reflect on the nature of dietetics as a helping profession and your role in supporting clients who want to make lifestyle changes. There are no required prerequisites courses for FSCN 3614. However, it is recommended that students take an introductory nutrition course, such as FSCN 1112 (Principles of Nutrition) or equivalent in order to be prepared.
Class Notes:
Breakout sessions will take place during class time on Fridays. Students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23670/1219

Fall 2021  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (23485)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Thu 08:05AM - 10:25AM
UMTC, St Paul
Virtual Rooms LAB-TBA
Enrollment Status:
Open (25 of 60 seats filled)
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23485/1219

Fall 2021  |  FSCN 3732 Section 001: Food Service Operations Management (23486)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 3102 or &FScN 3102
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (28 of 60 seats filled)
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23486/1219

Fall 2021  |  FSCN 3993 Section 001: Directed Study (35370)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (1 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35370/1219

Fall 2021  |  FSCN 3993 Section 002: Directed Study (36601)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
UMTC, East Bank
Enrollment Status:
Closed (1 of 0 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/36601/1219

Fall 2021  |  FSCN 3994 Section 001: Directed Research (35371)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35371/1219

Fall 2021  |  FSCN 4096 Section 001: Professional Experience Program: Internship (23550)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
Complete a copy of the internship form found at: https://fscn.cfans.umn.edu/graduate-programs/student-forms. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23550/1219

Fall 2021  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (23738)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (30 of 60 seats filled)
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23738/1219

Fall 2021  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (23736)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (25 of 35 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/23736/1219
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2021  |  FSCN 4123 Section 002: Molecular Biology for Applied Scientists (35474)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
MicB 3301 or FScN 2021
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 10:40AM - 11:30AM
UMTC, St Paul
Alderman Hall 405
Enrollment Status:
Open (24 of 50 seats filled)
Also Offered:
Course Catalog Description:
Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35474/1219

Fall 2021  |  FSCN 4131 Section 001: Food Quality (23532)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FSCN 1102
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (28 of 45 seats filled)
Also Offered:
Course Catalog Description:
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
Class Description:
Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
Textbooks:
https://bookstores.umn.edu/course-lookup/23532/1219
Instructor Supplied Information Last Updated:
10 April 2009

Fall 2021  |  FSCN 4312W Section 001: Food Analysis (23490)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
Stat 3011
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (23 of 40 seats filled)
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/23490/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 4312W Section 002: Food Analysis (23491)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Open (8 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/23491/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 4312W Section 003: Food Analysis (23807)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Wed 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (15 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/23807/1219
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2021  |  FSCN 4334 Section 001: Food Processing Fundamentals I (35676)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FSCN 3102, Math 1142 or 1271, Phys 1101
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 08:45AM - 09:35AM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (20 of 50 seats filled)
Also Offered:
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35676/1219

Fall 2021  |  FSCN 4334 Section 002: Food Processing Fundamentals I (35677)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Thu 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 125
Auto Enrolls With:
Section 001
Enrollment Status:
Open (20 of 50 seats filled)
Course Catalog Description:
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35677/1219

Fall 2021  |  FSCN 4349 Section 001: Food Science Capstone (23804)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed 03:30PM - 06:30PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (7 of 15 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23804/1219

Fall 2021  |  FSCN 4612W Section 001: Advanced Human Nutrition (23487)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Partially Online
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (35 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23487/1219

Fall 2021  |  FSCN 4621 Section 001: Nutrition and Metabolism (23674)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 4612, BioC 3021, AnSc 3301
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (64 of 100 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. Prequisite courses: FSCN 4612, BIOC 3021, ANSC 3301
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23674/1219

Fall 2021  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (23488)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
BioC 3021
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Biological Sciences Center 64
Enrollment Status:
Open (31 of 100 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer. prereq: BIOC: 3021, PHYS 3051, FSCN 4612
Class Notes:
in person section
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23488/1219

Fall 2021  |  FSCN 4665 Section 002: Medical Nutrition Therapy I (35119)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Enrollment Requirements:
BioC 3021
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 01:30PM - 02:45PM
Off Campus
UMN REMOTE
Enrollment Status:
Closed (20 of 20 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer. prereq: BIOC: 3021, PHYS 3051, FSCN 4612
Class Notes:
online class
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35119/1219

Fall 2021  |  FSCN 4667 Section 001: Dietetics Capstone and Interprofessional Education (23820)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Nutrition Major, sr, with DPD (Didactic Program in Dietetics) subplan, FScN 4665 or &4665
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
 
09/24/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/01/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/08/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/15/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/22/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/29/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/05/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/12/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/19/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
 
09/17/2021
Fri 02:00PM - 05:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (34 of 48 seats filled)
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics; interprofessional education. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
Class Notes:
For permission to enroll contact Sara Cannon at scannon@umn.edu. Students will be required to attend only one of the Friday Interprofessional Sessions from 2:00 - 5:00 pm. You will be contacted by your instructor in August 2021 with information about which session you should attend. Your session COULD BE IN MINNEAPOLIS. Sessions will be held in rooms on both the St. Paul and Minneapolis campus. Please plan accordingly for travel time from other classes. Rooms TBA. Class will NOT be held every Friday! You'll just have to attend one Friday session.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23820/1219

Fall 2021  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (23821)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
MicB 3301, Biol 4003 or Biol 3020
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Open (0 of 5 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23821/1219

Fall 2021  |  FSCN 5123 Section 001: Molecular Biology for Applied Scientists (23924)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
MicB 3301 or FScN 2021
Times and Locations:
First Half of Term
 
09/07/2021 - 10/25/2021
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Learning & Environmental Sci 140A
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Notes:
Meets with FSCN 4123 Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23924/1219

Fall 2021  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (23819)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN Food Science grad student
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (3 of 10 seats filled)
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. Prereq: Food Science Grad Student Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23819/1219

Fall 2021  |  FSCN 5312 Section 001: Food Analysis (23831)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 4112
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (6 of 10 seats filled)
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23831/1219

Fall 2021  |  FSCN 5312 Section 002: Food Analysis (23832)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Wed 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Open (6 of 10 seats filled)
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23832/1219

Fall 2021  |  FSCN 5521 Section 001: Flavor Technology (24092)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 04:05PM - 05:55PM
UMTC, St Paul
Ruttan Hall B26
Enrollment Status:
Open (18 of 20 seats filled)
Also Offered:
Course Catalog Description:
Overview of flavor chemistry/related technology. Analytical techniques, mechanisms of flavor development (chemical/ biogenesis), off-flavors, industrial production/application of food flavorings. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24092/1219

Fall 2021  |  FSCN 5601 Section 001: Management of Eating Disorders (23822)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (17 of 20 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/23822/1219
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2021  |  FSCN 5993 Section 001: Directed Study (35366)

Instructor(s)
Andrew Howe (Proxy)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Off Campus
Enrollment Status:
Open (7 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35366/1219

Fall 2021  |  FSCN 8001 Section 001: Orientation to the Food Science Graduate Program (24113)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon 09:55AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (10 of 20 seats filled)
Also Offered:
Course Catalog Description:
This course will serve as an orientation to the Food Science Graduate Program. Topics will include planning your degree completion; using library resources to conduct and write a literature review; understanding research ethics; critically reviewing literature; improving soft skills, being aware of extracurricular activities, internships, and career options for graduate students; and a presentation of your research topic.
Class Notes:
This course will meet in FSCN 23, concurrently with NUTR 8621
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24113/1219

Fall 2021  |  FSCN 8314 Section 001: Food Materials Science (35528)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Food Science or Nutrition Graduate Student or Instructor Consent
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon 06:00PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (17 of 20 seats filled)
Also Offered:
Course Catalog Description:
Principles of materials science as applied to food processing and product development. Overview of phase transitions, phase and state diagrams of food materials. Discussion of the glassy state in foods, the role of water as plasticizer, and the implications for shelf life and texture. Crystallization in foods. Introduction to molecular dynamics and transport phenomena. Mechanical properties and rheology of concentrated food systems. Application to processes such as freezing, drying, extrusion, spray drying, freeze drying, agglomeration, baking. Use in product development: ice cream and other frozen foods; extruded cereal and protein-based foods; food powders for application in dairy, culinary, instant beverages, nutritional products; cereal bars; baked goods, pasta, etc. Integration and extension of foundational concepts in selected topics, such as in encapsulation and controlled release of bioactives in food, food powders, films and coatings.
Class Notes:
This course will be held in FSCN Room 23 (lower level) with occasional meetings in Room 137 (1st level kitchens).
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35528/1219

Fall 2021  |  FSCN 8333 Section 001: FTE: Master's (23567)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (5 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23567/1219

Fall 2021  |  FSCN 8444 Section 001: FTE: Doctoral (23580)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (4 of 100 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23580/1219

Fall 2021  |  FSCN 8777 Section 001: Thesis Credits: Master's (23600)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (15 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23600/1219

Fall 2021  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (23557)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (3 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23557/1219

Summer 2021  |  FSCN 1112 Section 002: Principles of Nutrition (88278)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
06/07/2021 - 07/30/2021
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (26 of 50 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/88278/1215

Summer 2021  |  FSCN 3993 Section 001: Directed Study (88300)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/07/2021 - 07/30/2021
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/88300/1215

Summer 2021  |  FSCN 3994 Section 001: Directed Research (88301)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/07/2021 - 07/30/2021
Off Campus
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/88301/1215

Summer 2021  |  FSCN 4096 Section 001: Professional Experience Program: Internship (81769)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Summer Session 10 wk
 
06/07/2021 - 08/13/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81769/1215

Summer 2021  |  FSCN 4291 Section 002: Independent Study (81767)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
May Session
 
05/17/2021 - 06/04/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/81767/1215
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2021  |  FSCN 5993 Section 001: Directed Study (88431)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
06/07/2021 - 07/30/2021
Off Campus
Enrollment Status:
Open (1 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/88431/1215

Summer 2021  |  FSCN 8333 Section 001: FTE: Master's (81779)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Summer Session 10 wk
 
06/07/2021 - 08/13/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81779/1215

Summer 2021  |  FSCN 8444 Section 001: FTE: Doctoral (81790)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Summer Session 10 wk
 
06/07/2021 - 08/13/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81790/1215

Summer 2021  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (81800)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Repeat Credit Limit:
12 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
FSCN Doctoral Student
Times and Locations:
Summer Session 10 wk
 
06/07/2021 - 08/13/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81800/1215

Summer 2021  |  FSCN 8777 Section 001: Thesis Credits: Master's (81811)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/07/2021 - 08/13/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (1 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81811/1215

Summer 2021  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (81829)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Summer Session 10 wk
 
06/07/2021 - 08/13/2021
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81829/1215

Spring 2021  |  FSCN 1011 Section 001: Science of Food and Cooking (52848)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (117 of 120 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/52848/1213
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2021  |  FSCN 1011 Section 002: Science of Food and Cooking (52849)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue 09:00AM - 10:45AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (19 of 15 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/52849/1213
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2021  |  FSCN 1011 Section 003: Science of Food and Cooking (52850)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue 11:30AM - 01:15PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (20 of 15 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/52850/1213
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2021  |  FSCN 1011 Section 004: Science of Food and Cooking (52851)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue 02:00PM - 03:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (20 of 15 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/52851/1213
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2021  |  FSCN 1011 Section 005: Science of Food and Cooking (52852)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Thu 09:00AM - 10:45AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (20 of 15 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/52852/1213
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2021  |  FSCN 1011 Section 006: Science of Food and Cooking (52947)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Thu 11:30AM - 01:15PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Closed (19 of 15 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/52947/1213
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2021  |  FSCN 1011 Section 007: Science of Food and Cooking (67717)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Thu 02:00PM - 03:45PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Closed (19 of 15 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/67717/1213
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2021  |  FSCN 1012 Section 001: Sports Nutrition (52948)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Pre-Covid
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (73 of 100 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online. 2 credits
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52948/1213

Spring 2021  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (67870)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (44 of 50 seats filled)
Also Offered:
Course Catalog Description:
Dietary supplements are commonplace in modern life, especially in the United States, furthermore the dietary supplement industry is a multi billion dollar industry with relatively little government oversight and regulation. Many factors have spurred the use of dietary supplements such as changes in dietary patterns, growing focus on preventative healthcare, marketing & social media (e.g., celebrity and athletic endorsements & consumer anecdotes), and increased accessibility through e-commerce, but there has been little philosophical work on the ethical issues surrounding these. This course is designed to encourage students to critically examine and reflect on these factors as well as dietary supplement use across cultures and the appropriation of traditional medicines and knowledge for commercial gains. Students will also evaluate information on dietary supplements for performance, strength, weight loss, and the treatment of diseases or delay of disease onset and assess the ethical decision making related to the marketing and use of supplements for these purposes.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67870/1213

Spring 2021  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (52471)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue, Thu 03:00PM - 04:15PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (104 of 120 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/52471/1213
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2021  |  FSCN 1112 Section 001: Principles of Nutrition (52916)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Mon, Wed 08:00AM - 09:15AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (82 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52916/1213

Spring 2021  |  FSCN 1112 Section 002: Principles of Nutrition (52472)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Mon, Wed 04:00PM - 05:15PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (143 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52472/1213

Spring 2021  |  FSCN 1112 Section 003: Principles of Nutrition (66485)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (197 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This course is completely online in an asynchronous format. There are no scheduled meeting times. Details will be provided in the course syllabus.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/66485/1213

Spring 2021  |  FSCN 2021 Section 001: Introductory Microbiology (52814)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Mon, Wed, Fri 08:30AM - 09:20AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (82 of 96 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52814/1213

Spring 2021  |  FSCN 2021 Section 002: Introductory Microbiology (52815)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue 02:30PM - 05:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (26 of 20 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52815/1213

Spring 2021  |  FSCN 2021 Section 003: Introductory Microbiology (52816)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed 02:30PM - 05:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (30 of 20 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52816/1213

Spring 2021  |  FSCN 2021 Section 004: Introductory Microbiology (52855)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Thu 02:30PM - 05:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (26 of 20 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52855/1213

Spring 2021  |  FSCN 2512 Section 001: Food Customs and Culture (67871)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue, Thu 10:15AM - 11:30AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (59 of 100 seats filled)
Also Offered:
Course Catalog Description:
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67871/1213

Spring 2021  |  FSCN 3612 Section 001: Life Cycle Nutrition (52897)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Mon, Wed, Fri 09:35AM - 10:25AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (30 of 75 seats filled)
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52897/1213

Spring 2021  |  FSCN 3993 Section 001: Directed Study (68571)

Instructor(s)
Sara Cannon (Proxy)
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Off Campus
Enrollment Status:
Open (2 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68571/1213

Spring 2021  |  FSCN 3994 Section 001: Directed Research (68572)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Off Campus
Enrollment Status:
Open (1 of 10 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68572/1213

Spring 2021  |  FSCN 4096 Section 001: Professional Experience Program: Internship (52660)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Repeat Credit Limit:
24 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
UMTC, St Paul
Enrollment Status:
Open (1 of 10 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan which can be found at cfans.umn.edu. If you are doing an Internship in the Food Processing Industry, please find the form at fscn.cfans.umn.edu. Return the form to the internship coordinator, Sara Cannon, in Room 225K FScN or email fscnug@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52660/1213

Spring 2021  |  FSCN 4113 Section 001: Ingredient Functionality and Applications in Food (53201)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 4112
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (39 of 45 seats filled)
Also Offered:
Course Catalog Description:
The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53201/1213

Spring 2021  |  FSCN 4121 Section 001: Food Microbiology (52473)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed, Fri 10:40AM - 11:30AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (29 of 32 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52473/1213

Spring 2021  |  FSCN 4121 Section 002: Food Microbiology (52802)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (14 of 15 seats filled)
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52802/1213

Spring 2021  |  FSCN 4121 Section 003: Food Microbiology (52917)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021, FScN 2021 or VBS 2032 or MicB 3301
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Enrollment Status:
Closed (15 of 15 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52917/1213

Spring 2021  |  FSCN 4332 Section 001: Food Processing Operations (52652)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Partially Online
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
 
01/19/2021 - 05/03/2021
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
UMN ONLINE-HYB
Enrollment Status:
Open (24 of 30 seats filled)
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52652/1213

Spring 2021  |  FSCN 4332 Section 002: Food Processing Operations (52653)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Auto Enrolls With:
Section 001
Enrollment Status:
Open (24 of 30 seats filled)
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52653/1213

Spring 2021  |  FSCN 4349 Section 001: Food Science Capstone (52804)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (31 of 35 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Notes:
First class meeting will take place in FSCN Room 15 on January 19. Please keep an eye out for communications from your instructor for more information. Thanks, Sara
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52804/1213

Spring 2021  |  FSCN 4482 Section 001: Sensory Evaluation of Food Quality (67719)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Meets With:
FSCN 5481 Section 001
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed 12:50PM - 01:40PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (28 of 30 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Notes:
Lecture will take place online (synchronous)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67719/1213

Spring 2021  |  FSCN 4482 Section 002: Sensory Evaluation of Food Quality (67720)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/19/2021 - 05/03/2021
Wed 03:00PM - 03:50PM
UMTC, St Paul
Magrath Library 8
Auto Enrolls With:
Section 001
Enrollment Status:
Open (12 of 15 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Notes:
For lab section 002 (Wednesdays) 11:45am - 12:35pm meetings will take place in person, while 3:00 - 3:50 pm meetings will take place online (synchronous).
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67720/1213

Spring 2021  |  FSCN 4482 Section 003: Sensory Evaluation of Food Quality (67721)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 5481 Section 002
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed 11:35AM - 12:25PM
UMTC, St Paul
McNeal Hall 126
 
01/19/2021 - 05/03/2021
Wed 01:55PM - 02:45PM
UMTC, St Paul
Magrath Library 8
Auto Enrolls With:
Section 001
Enrollment Status:
Open (16 of 17 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Notes:
For lab section 003 (Wednesdays) 11:45am - 12:35pm meetings will take place in person, while 1:55 - 2:45pm meetings will take place online (synchronous).
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67721/1213

Spring 2021  |  FSCN 4612W Section 001: Advanced Human Nutrition (52893)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Mon, Wed 10:40AM - 12:35PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (48 of 55 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52893/1213

Spring 2021  |  FSCN 4613 Section 001: Experimental Nutrition (52559)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
BIOC 3021, STAT 3011, Nutrition Major
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Fri 11:45AM - 12:35PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (61 of 109 seats filled)
Also Offered:
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/52559/1213
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2021  |  FSCN 4613 Section 002: Experimental Nutrition (52474)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (16 of 15 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/52474/1213
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2021  |  FSCN 4613 Section 003: Experimental Nutrition (52563)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (15 of 15 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/52563/1213
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2021  |  FSCN 4613 Section 004: Experimental Nutrition (52685)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Thu 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (14 of 15 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/52685/1213
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2021  |  FSCN 4613 Section 005: Experimental Nutrition (52800)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (16 of 15 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/52800/1213
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2021  |  FSCN 4614W Section 001: Community Nutrition (52475)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
FSCN 1112, FSCN 3612
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue, Thu 01:30PM - 02:45PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (65 of 70 seats filled)
Also Offered:
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52475/1213

Spring 2021  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (52819)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Mon, Wed 03:00PM - 04:15PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (3 of 30 seats filled)
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/52819/1213
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2021  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (52476)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
FSCN 4665
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue, Thu 03:00PM - 04:15PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (49 of 55 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on pathophysiology, management, and nutrition care of diabetes mellitus, cardiovascular disorders, renal disorders, and obesity.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52476/1213

Spring 2021  |  FSCN 4732 Section 001: Food and Nutrition Management (52477)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue, Thu 08:05AM - 09:20AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (42 of 50 seats filled)
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52477/1213

Spring 2021  |  FSCN 5481 Section 001: Sensory Evaluation of Food Quality (67930)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Meets With:
FSCN 4482 Section 001
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed 12:50PM - 01:40PM
Off Campus
UMN REMOTE
Enrollment Status:
Closed (3 of 3 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/67930/1213
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2021  |  FSCN 5481 Section 002: Sensory Evaluation of Food Quality (52913)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4482 Section 003
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed 11:35AM - 12:25PM
UMTC, St Paul
McNeal Hall 126
 
01/19/2021 - 05/03/2021
Wed 01:55PM - 02:45PM
UMTC, St Paul
Magrath Library 8
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (3 of 3 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/52913/1213
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2021  |  FSCN 5601 Section 001: Management of Eating Disorders (52854)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue 05:30PM - 08:10PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (24 of 30 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/52854/1213
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2021  |  FSCN 5993 Section 001: Directed Study (66509)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Pre-Covid
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Off Campus
Enrollment Status:
Open (3 of 20 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/66509/1213

Spring 2021  |  FSCN 5994 Section 001: Directed Research (66510)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Pre-Covid
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Off Campus
Enrollment Status:
Open (3 of 20 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/66510/1213

Spring 2021  |  FSCN 8224 Section 001: Advanced Food Processing (67893)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FSCN 4331 and FSCN 4332
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Thu 06:05PM - 08:00PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (4 of 20 seats filled)
Also Offered:
Course Catalog Description:
Research advances in food process design and development in conventional food process operations, such as thermal processing, refrigeration, and freezing, and also in novel food process operations, such as high pressure processing, pulsed electric field processing, ultrasound assisted processing, etc. - Process simulation for food processing system optimizations and procedures for optimizing formulations. Two lecture periods (75 min each) each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67893/1213

Spring 2021  |  FSCN 8318 Section 001: Current Issues in Food Science (52493)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Fri 01:00PM - 02:50PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (13 of 20 seats filled)
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52493/1213

Spring 2021  |  FSCN 8331 Section 001: Food Proteins (52894)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Partially Online
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Wed 02:55PM - 04:45PM
UMTC, St Paul
Enrollment Status:
Open (15 of 20 seats filled)
Also Offered:
Course Catalog Description:
Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems. prereq: 4112, 4312
Class Description:
The course covers basic protein chemistry with emphasis on structure/function relationship in food systems. Specifically, the course covers: basic protein composition and structure; inter- and intra- molecular interactions; protein isolation, identification and analysis; physicochemical characteristics and functional properties of various food proteins (i.e. milk, egg, meat, cereal, and legume/oilseeds); effect of processing and storage on the chemical, functional and nutritional quality of proteins; protein modifications; and enzyme kinetics. In this course the students will learn about the role of proteins in food through understanding the relationship between chemical structure and function under various processes and applications. Students will also learn about the different techniques utilized to modify the functional, nutritional and health benefits of food proteins, through chemical and enzymatic modifications as well as through biotechnology.
Textbooks:
https://bookstores.umn.edu/course-lookup/52894/1213
Instructor Supplied Information Last Updated:
19 November 2010

Spring 2021  |  FSCN 8333 Section 001: FTE: Master's (52584)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
UMTC, St Paul
Enrollment Status:
Open (6 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52584/1213

Spring 2021  |  FSCN 8335 Section 001: Carbohydrate Chemistry in Food and Nutrition (52810)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
Tue 06:00PM - 08:00PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (8 of 20 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrates as food components, their use as food ingredients. Reactions of mono/di/polysaccharides during food processing. Biosynthesis of carbohydrates, their metabolism. Methods in carbohydrate analysis. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52810/1213

Spring 2021  |  FSCN 8444 Section 001: FTE: Doctoral (52601)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
UMTC, St Paul
Enrollment Status:
Open (9 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52601/1213

Spring 2021  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (52617)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Repeat Credit Limit:
12 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
FSCN Doctoral Student
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52617/1213

Spring 2021  |  FSCN 8777 Section 001: Thesis Credits: Master's (52629)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
UMTC, St Paul
Enrollment Status:
Open (13 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52629/1213

Spring 2021  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (52645)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
01/19/2021 - 05/03/2021
UMTC, St Paul
Enrollment Status:
Open (4 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52645/1213

Fall 2020  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (34461)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
Food science or Nutrition major, ugrd
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue 01:30PM - 02:45PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (36 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating.
Class Notes:
Completely online course; some meetings will be synchronous with course offering times, others will be flexible.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34461/1209

Fall 2020  |  FSCN 1011 Section 001: Science of Food and Cooking (18629)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed 11:45AM - 01:00PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (109 of 144 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/18629/1209
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2020  |  FSCN 1011 Section 002: Science of Food and Cooking (18630)

Instructor(s)
Kathryn Lovy (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon 09:35AM - 11:30AM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (28 of 25 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/18630/1209
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2020  |  FSCN 1011 Section 003: Science of Food and Cooking (18631)

Instructor(s)
Kathryn Lovy (Secondary Instructor)
Yan Ke (TA)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon 01:15PM - 03:10PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (26 of 25 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/18631/1209
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2020  |  FSCN 1011 Section 004: Science of Food and Cooking (18632)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Wed 09:35AM - 11:30AM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (27 of 25 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/18632/1209
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2020  |  FSCN 1011 Section 005: Science of Food and Cooking (18633)

Instructor(s)
Yan Ke (TA)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Wed 01:15PM - 03:10PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (28 of 25 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/18633/1209
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2020  |  FSCN 1012 Section 001: Sports Nutrition (18804)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Pre-Covid
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (80 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18804/1209

Fall 2020  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (18312)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed, Fri 09:35AM - 10:25AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (128 of 130 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/18312/1209
Instructor Supplied Information Last Updated:
21 May 2007

Fall 2020  |  FSCN 1112 Section 001: Principles of Nutrition (18752)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue, Thu 08:15AM - 09:30AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (197 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18752/1209

Fall 2020  |  FSCN 1112 Section 002: Principles of Nutrition (18313)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue, Thu 04:00PM - 05:15PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (178 of 190 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18313/1209

Fall 2020  |  FSCN 1906 Section 001: Farm to Someone Else's Table: Making food accessible for all students (18937)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Freshman Seminar
Online Course
Enrollment Requirements:
Freshman and FRFY
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue 03:00PM - 05:00PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (2 of 20 seats filled)
Also Offered:
Course Catalog Description:
Overview This course explores a potential theory of gradually changing the food system to better include meaningful and relevant practical, healthy, affordable, desirable (PHAD) foods that will enhance the nutrition of the general population and ultimately enhance public health. We will foster essential leadership qualities, skills, and knowledge to work toward collective solutions around adaptive challenges. We will create a valid, reliable, and sustainable process for the development of practical, healthier, affordable, and desirable foods.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18937/1209

Fall 2020  |  FSCN 2001 Section 001: A Food Systems Approach to Cooking for Health and the Environment (18961)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Thu 03:00PM - 04:55PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (55 of 56 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18961/1209

Fall 2020  |  FSCN 2001 Section 002: A Food Systems Approach to Cooking for Health and the Environment (18962)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon 04:00PM - 06:30PM
UMTC, St Paul
Enrollment Status:
Closed (28 of 28 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18962/1209

Fall 2020  |  FSCN 2001 Section 003: A Food Systems Approach to Cooking for Health and the Environment (18963)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Wed 04:00PM - 06:30PM
UMTC, St Paul
Enrollment Status:
Open (27 of 28 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18963/1209

Fall 2020  |  FSCN 3102 Section 001: Introduction to Food Science (18314)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
Partially Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
 
09/08/2020 - 12/16/2020
UMTC, St Paul
UMN ONLINE-HYB
Enrollment Status:
Open (38 of 40 seats filled)
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18314/1209
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2020  |  FSCN 3102 Section 003: Introduction to Food Science (18372)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue 12:50PM - 02:45PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (20 of 20 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18372/1209
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2020  |  FSCN 3102 Section 004: Introduction to Food Science (18488)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Thu 12:50PM - 02:45PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (18 of 20 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18488/1209
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2020  |  FSCN 3612 Section 001: Life Cycle Nutrition (18316)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed, Fri 12:50PM - 01:40PM
Off Campus
UMN REMOTE
Enrollment Status:
Closed (75 of 75 seats filled)
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18316/1209

Fall 2020  |  FSCN 3614 Section 001: Nutrition Education and Counseling (18506)

Instructor(s)
Rebecca Hoyos-Gomez (Secondary Instructor)
Erin VanHattum (Secondary Instructor)
Class Component:
Discussion
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Primarily Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed, Fri 10:45AM - 12:00PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (47 of 75 seats filled)
Also Offered:
Course Catalog Description:
Effective communication skills are essential for all food and nutrition professionals whether working in clinical, community, management, or food service settings. This course is divided into two components: nutrition education and counseling. These two components will first teach the necessary knowledge and skills required of entry level dietitians such as educational theory and techniques, counseling theory and methods, interviewing techniques, and health literacy. You will also develop and practice these skills through application verbally in breakout sessions as well as written. The written component for the education section will include an interview paper; several informal activities in class all which will help develop and practice skills to complete the final project of developing a nutrition education lesson plan. The syllabus will focus on the nutrition education component. prereq: 1112
Class Notes:
Breakout sessions will take place on Fridays, with students having the option to meet either online or in person.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18506/1209

Fall 2020  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (18317)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Thu 08:05AM - 10:25AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (50 of 60 seats filled)
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18317/1209

Fall 2020  |  FSCN 3732 Section 001: Food Service Operations Management (18318)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
FScN 3102 or &FScN 3102
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed, Fri 09:35AM - 10:25AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (48 of 60 seats filled)
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18318/1209

Fall 2020  |  FSCN 3993 Section 001: Directed Study (34554)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Closed (3 of 0 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34554/1209

Fall 2020  |  FSCN 3993 Section 002: Directed Study (35791)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Off Campus
Enrollment Status:
Closed (1 of 0 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35791/1209

Fall 2020  |  FSCN 3994 Section 001: Directed Research (34555)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Off Campus
Enrollment Status:
Closed (0 of 0 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34555/1209

Fall 2020  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (18577)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed, Fri 08:30AM - 09:20AM
Off Campus
UMN REMOTE
Enrollment Status:
Open (46 of 50 seats filled)
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18577/1209

Fall 2020  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (18575)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Partially Online
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Fri 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
 
09/08/2020 - 12/16/2020
UMTC, St Paul
UMN ONLINE-HYB
Enrollment Status:
Closed (35 of 35 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Notes:
Class will be hybrid, with half the class attending for the first hour and half for the second hour, with some lecture material online.
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/18575/1209
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2020  |  FSCN 4123 Section 001: Molecular Biology for Applied Scientists (18755)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
MicB 3301 or FScN 2021
Times and Locations:
First Half of Term
 
09/08/2020 - 10/26/2020
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Ruttan Hall B45
Enrollment Status:
Open (35 of 36 seats filled)
Also Offered:
Course Catalog Description:
Half semester course. Two hours/week for 8 weeks. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Notes:
Half semester course. Two hours/week for 8 weeks. Meets with FSCN 5123. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent Max credits: 1, Max completions: 1
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18755/1209

Fall 2020  |  FSCN 4131 Section 001: Food Quality (18365)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
FSCN 1102
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed, Fri 01:55PM - 02:45PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (38 of 45 seats filled)
Also Offered:
Course Catalog Description:
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
Class Description:
Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
Textbooks:
https://bookstores.umn.edu/course-lookup/18365/1209
Instructor Supplied Information Last Updated:
10 April 2009

Fall 2020  |  FSCN 4312W Section 001: Food Analysis (18322)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Enrollment Requirements:
Stat 3011
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (29 of 30 seats filled)
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/18322/1209
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2020  |  FSCN 4312W Section 002: Food Analysis (18323)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon 09:35AM - 12:30PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (15 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/18323/1209
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2020  |  FSCN 4312W Section 003: Food Analysis (18644)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Wed 09:35AM - 12:30PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Open (14 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/18644/1209
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2020  |  FSCN 4349 Section 001: Food Science Capstone (18641)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed 03:30PM - 06:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Enrollment Status:
Open (5 of 15 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Notes:
This course will be held in person, even during the first two weeks of classes, in FSCN 153 (for discussions and meetings) and the FSCN kitchens (FSCN 137) for applied work. Both spaces are on the first floor of the Food Science and Nutrition building.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18641/1209

Fall 2020  |  FSCN 4612W Section 001: Advanced Human Nutrition (18319)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Enrollment Requirements:
BioC 3021 or Phsl 3051 or AnSc 3301 or Biol 3211
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed 01:55PM - 03:50PM
Off Campus
UMN REMOTE
Enrollment Status:
Closed (41 of 40 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18319/1209

Fall 2020  |  FSCN 4621 Section 001: Nutrition and Metabolism (18510)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
FScN 4612, BioC 3021, AnSc 3301
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue, Thu 10:40AM - 12:35PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (61 of 100 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. Prequisite courses: FSCN 4612, BIOC 3021, ANSC 3301
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18510/1209

Fall 2020  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (18320)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
BioC 3021
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue, Thu 01:30PM - 02:45PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (60 of 100 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer. prereq: BIOC: 3021, PHYS 3051, FSCN 4612
Class Notes:
Additional times will be schedule for exams
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18320/1209

Fall 2020  |  FSCN 4667 Section 001: Dietetics Capstone and Interprofessional Education (18656)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
Nutrition Major, sr, with DPD (Didactic Program in Dietetics) subplan, FScN 4665 or &4665
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue 09:35AM - 10:25AM
Off Campus
UMN REMOTE
 
09/18/2020
Fri 02:00PM - 05:00PM
Off Campus
UMN REMOTE
 
09/25/2020
Fri 02:00PM - 05:00PM
Off Campus
UMN REMOTE
 
10/02/2020
Fri 02:00PM - 05:00PM
Off Campus
UMN REMOTE
 
10/09/2020
Fri 02:00PM - 05:00PM
Off Campus
UMN REMOTE
 
10/30/2020
Fri 02:00PM - 05:00PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (45 of 48 seats filled)
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics; interprofessional education. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
Class Notes:
Class will meet synchronously, with all course meetings taking place live during course time.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18656/1209

Fall 2020  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (18657)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
MicB 3301, Biol 4003 or Biol 3020
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Fri 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
 
09/08/2020 - 12/16/2020
UMTC, St Paul
UMN ONLINE-HYB
Enrollment Status:
Open (2 of 5 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18657/1209

Fall 2020  |  FSCN 5123 Section 001: Molecular Biology for Applied Scientists (18762)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
MicB 3301 or FScN 2021
Times and Locations:
First Half of Term
 
09/08/2020 - 10/26/2020
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Learning & Environmental Sci 140C
Enrollment Status:
Open (1 of 10 seats filled)
Also Offered:
Course Catalog Description:
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Notes:
Meets with FSCN 4123 Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18762/1209

Fall 2020  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (18655)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
FScN Food Science grad student
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed, Fri 01:55PM - 02:45PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (3 of 10 seats filled)
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. Prereq: Food Science Grad Student Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18655/1209

Fall 2020  |  FSCN 5312 Section 001: Food Analysis (18667)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
FScN 4112
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Closed (2 of 0 seats filled)
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18667/1209

Fall 2020  |  FSCN 5312 Section 002: Food Analysis (18668)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Wed 09:35AM - 12:30PM
UMTC, St Paul
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (2 of 0 seats filled)
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18668/1209

Fall 2020  |  FSCN 5441 Section 001: Introduction to New Product Development (34535)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Wed 06:05PM - 08:00PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (17 of 20 seats filled)
Course Catalog Description:
This course is designed to give students an overview of the product development process including management systems, team dynamics, technical problem solving, idea generation, and differences between different categories of food R&D. Prerequisites: FSCN 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34535/1209

Fall 2020  |  FSCN 5461 Section 001: Food Packaging (34488)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Enrollment Requirements:
Exclude fr or soph 5000 level courses
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue 06:05PM - 08:00PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (13 of 20 seats filled)
Also Offered:
Course Catalog Description:
Materials, principles, and procedures of packaging as they apply to food products. Emphasis is on consumer products, but the principles also apply to bulk and institutional foods and ingredients. prereq: 1102, 3102, Phys 1102 or Phys 1302
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34488/1209

Fall 2020  |  FSCN 5601 Section 001: Management of Eating Disorders (18658)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Tue 05:30PM - 08:10PM
Off Campus
UMN REMOTE
Enrollment Status:
Open (13 of 20 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/18658/1209
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2020  |  FSCN 5993 Section 001: Directed Study (34559)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Grade Sort
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (9 of 10 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34559/1209

Fall 2020  |  FSCN 5994 Section 001: Directed Research (34560)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Repeat Credit Limit:
6 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Off Campus
Enrollment Status:
Open (4 of 10 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34560/1209

Fall 2020  |  FSCN 8224 Section 001: Advanced Food Processing (34556)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Partially Online
Enrollment Requirements:
FSCN 4331 and FSCN 4332
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Thu 06:05PM - 08:00PM
UMTC, St Paul
Green Hall 110
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Research advances in food process design and development in conventional food process operations, such as thermal processing, refrigeration, and freezing, and also in novel food process operations, such as high pressure processing, pulsed electric field processing, ultrasound assisted processing, etc. - Process simulation for food processing system optimizations and procedures for optimizing formulations. Two lecture periods (75 min each) each week.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34556/1209

Fall 2020  |  FSCN 8333 Section 001: FTE: Master's (18401)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Master's Student
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (4 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18401/1209

Fall 2020  |  FSCN 8338 Section 001: Antioxidants in Food: Practical Applications (34490)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
Thu 11:45AM - 01:40PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (2 of 10 seats filled)
Course Catalog Description:
Mechanisms of antioxidant activities in food systems. Free radical scavengers, hydroperoxide stabilizers, synergists, metal chelators, singlet oxygen quenchers, substance reducing hydroperoxides. Practical applications of antioxidants in various food systems, effect of antioxidants on health/diseases. prereq: 4111, Bioc 3021, food chemistry, organic chemistry, biochemistry
Class Notes:
Class will meet in person in FSCN 23 starting on September 10
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34490/1209

Fall 2020  |  FSCN 8444 Section 001: FTE: Doctoral (18414)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Advanced Doctoral Student
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (8 of 100 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18414/1209

Fall 2020  |  FSCN 8777 Section 001: Thesis Credits: Master's (18435)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Repeat Credit Limit:
50 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (13 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18435/1209

Fall 2020  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (18390)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Repeat Credit Limit:
100 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Enrollment Requirements:
Food Science Ph D
Times and Locations:
Regular Academic Session
 
09/08/2020 - 12/16/2020
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (5 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18390/1209

Summer 2020  |  FSCN 4096 Section 001: Professional Experience Program: Internship (83157)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Summer Session 10 wk
 
06/08/2020 - 08/14/2020
12:00AM - 12:00AM
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83157/1205

Summer 2020  |  FSCN 4291 Section 001: Independent Study (83236)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
06/08/2020 - 07/31/2020
12:00AM - 12:00AM
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83236/1205
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2020  |  FSCN 4291 Section 002: Independent Study (83155)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
May Session
 
05/18/2020 - 06/05/2020
12:00AM - 12:00AM
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83155/1205
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2020  |  FSCN 8333 Section 001: FTE: Master's (83167)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Grade Sort
Online Course
Times and Locations:
Summer Session 10 wk
 
06/08/2020 - 08/14/2020
12:00AM - 12:00AM
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83167/1205

Summer 2020  |  FSCN 8391 Section 001: Independent Study: Food Science (83154)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Grade Sort
Online Course
Times and Locations:
Regular Academic Session
 
06/08/2020 - 07/31/2020
12:00AM - 12:00AM
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 10 seats filled)
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83154/1205

Summer 2020  |  FSCN 8444 Section 001: FTE: Doctoral (83178)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Grade Sort
Online Course
Times and Locations:
Summer Session 10 wk
 
06/08/2020 - 08/14/2020
12:00AM - 12:00AM
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83178/1205

Summer 2020  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (83189)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Grade Sort
Online Course
Times and Locations:
Summer Session 10 wk
 
06/08/2020 - 08/14/2020
12:00AM - 12:00AM
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83189/1205

Summer 2020  |  FSCN 8777 Section 001: Thesis Credits: Master's (83200)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Grade Sort
Online Course
Times and Locations:
Summer Session 10 wk
 
06/08/2020 - 08/14/2020
12:00AM - 12:00AM
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83200/1205

Summer 2020  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (83218)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Grade Sort
Online Course
Times and Locations:
Summer Session 10 wk
 
06/08/2020 - 08/14/2020
12:00AM - 12:00AM
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83218/1205

Spring 2020  |  FSCN 1011 Section 001: Science of Food and Cooking (56438)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (152 of 164 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56438/1203
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2020  |  FSCN 1011 Section 002: Science of Food and Cooking (56439)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (30 of 32 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56439/1203
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2020  |  FSCN 1011 Section 003: Science of Food and Cooking (56440)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (35 of 32 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56440/1203
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2020  |  FSCN 1011 Section 004: Science of Food and Cooking (56441)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 32 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56441/1203
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2020  |  FSCN 1011 Section 005: Science of Food and Cooking (56442)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (35 of 32 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56442/1203
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2020  |  FSCN 1011 Section 006: Science of Food and Cooking (56560)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Thu 03:35PM - 05:30PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Closed (16 of 15 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56560/1203
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2020  |  FSCN 1012 Section 001: Sports Nutrition (56561)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (197 of 200 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online. 2 credits
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56561/1203

Spring 2020  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (55987)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (79 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
I Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks including the public perception of these risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to ensure foods are safe. After a general review of risk the course will focus on hot issues including the new initiatives on allergens, bio-terrorism, GMOs, obesity, trans fatty acids, Johness disease and health claims. The course will emphasize government regulations with respect to adulteration, food and misbranding.as the means for ensuring food safety. Thermal processing, high pressure and irradiation which will be described as examples of the technologies used in food processing to reduce risk and assure a safe food supply. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes the public policy process , critical thinking skills and internet use. There are 8-10 in class questions, two written assignments (scenario writing) and two in class open book quizzes. critical thinking skills and internet use. You will be made aware of the magnitude of the food safety issue and the use of public policy to manage inherent risk, as related to processing, distribution and preparation of food at home and in food service. We will cover methods used to control and maintain both safety and quality in the processing and distribution of foods.
Grading:
33% Reports/Papers
67% Quizzes
Exam Format:
Short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Other Workload: *best grade for two out of three papers counted
Textbooks:
https://bookstores.umn.edu/course-lookup/55987/1203
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2020  |  FSCN 1112 Section 001: Principles of Nutrition (56514)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Mon, Wed 08:00AM - 09:15AM
UMTC, East Bank
Nicholson Hall 275
Enrollment Status:
Open (123 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56514/1203

Spring 2020  |  FSCN 1112 Section 002: Principles of Nutrition (55988)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Anderson Hall 210
Enrollment Status:
Open (153 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55988/1203

Spring 2020  |  FSCN 2021 Section 001: Introductory Microbiology (56399)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (84 of 96 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56399/1203

Spring 2020  |  FSCN 2021 Section 002: Introductory Microbiology (56400)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (27 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56400/1203

Spring 2020  |  FSCN 2021 Section 003: Introductory Microbiology (56401)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (30 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56401/1203

Spring 2020  |  FSCN 2021 Section 004: Introductory Microbiology (56445)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (27 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56445/1203

Spring 2020  |  FSCN 3612 Section 001: Life Cycle Nutrition (56492)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (39 of 100 seats filled)
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56492/1203

Spring 2020  |  FSCN 3615 Section 002: Sociocultural Aspects of Food, Nutrition, and Health (56493)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (88 of 125 seats filled)
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56493/1203

Spring 2020  |  FSCN 3993 Section 001: Directed Study (68150)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Off Campus
Enrollment Status:
Closed (20 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68150/1203

Spring 2020  |  FSCN 3994 Section 001: Directed Research (68151)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Off Campus
Enrollment Status:
Open (2 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68151/1203

Spring 2020  |  FSCN 4113 Section 001: Ingredient Functionality and Applications in Food (67470)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Closed (40 of 35 seats filled)
Also Offered:
Course Catalog Description:
The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67470/1203

Spring 2020  |  FSCN 4121 Section 001: Food Microbiology (55989)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (37 of 42 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55989/1203

Spring 2020  |  FSCN 4121 Section 002: Food Microbiology (56386)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (19 of 22 seats filled)
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56386/1203

Spring 2020  |  FSCN 4121 Section 003: Food Microbiology (56515)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Enrollment Status:
Open (18 of 22 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56515/1203

Spring 2020  |  FSCN 4311 Section 002: Chemical Reactions in Food Systems (56659)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
UMTC, East Bank
Enrollment Status:
Closed (0 of 10 seats filled)
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56659/1203

Spring 2020  |  FSCN 4332 Section 001: Food Processing Operations (56213)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (42 of 50 seats filled)
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56213/1203

Spring 2020  |  FSCN 4332 Section 002: Food Processing Operations (56214)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (42 of 40 seats filled)
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/56214/1203
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2020  |  FSCN 4349 Section 001: Food Science Capstone (56388)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 134
Enrollment Status:
Closed (26 of 20 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56388/1203

Spring 2020  |  FSCN 4481 Section 001: Sensory Evaluation of Food Quality (56459)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/21/2020 - 03/16/2020
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 33
Enrollment Status:
Open (38 of 40 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56459/1203

Spring 2020  |  FSCN 4481 Section 002: Sensory Evaluation of Food Quality (56512)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/21/2020 - 03/16/2020
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/21/2020 - 03/16/2020
Wed 03:00PM - 03:50PM
UMTC, St Paul
Magrath Library 8
Enrollment Status:
Open (18 of 20 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56512/1203

Spring 2020  |  FSCN 4481 Section 003: Sensory Evaluation of Food Quality (56513)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/21/2020 - 03/16/2020
Wed 11:45AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
 
01/21/2020 - 03/16/2020
Wed 01:55PM - 02:45PM
UMTC, St Paul
Magrath Library 8
Enrollment Status:
Closed (20 of 20 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56513/1203

Spring 2020  |  FSCN 4612W Section 001: Advanced Human Nutrition (56484)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Mon, Wed 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Closed (53 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56484/1203

Spring 2020  |  FSCN 4613 Section 001: Experimental Nutrition (56111)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Fri 11:45AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (77 of 109 seats filled)
Also Offered:
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56111/1203
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2020  |  FSCN 4613 Section 002: Experimental Nutrition (55990)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (21 of 15 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/55990/1203
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2020  |  FSCN 4613 Section 003: Experimental Nutrition (56117)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 125
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (23 of 21 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56117/1203
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2020  |  FSCN 4613 Section 004: Experimental Nutrition (56256)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Thu 09:35AM - 12:35PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Open (15 of 20 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56256/1203
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2020  |  FSCN 4613 Section 005: Experimental Nutrition (56384)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (18 of 15 seats filled)
Course Catalog Description:
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56384/1203
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2020  |  FSCN 4614W Section 001: Community Nutrition (55991)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Closed (70 of 70 seats filled)
Also Offered:
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55991/1203

Spring 2020  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (56404)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Mon, Wed 03:00PM - 04:15PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (4 of 30 seats filled)
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/56404/1203
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2020  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (55992)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Wed 05:15PM - 08:00PM
UMTC, St Paul
Biological Sciences Center 64
Enrollment Status:
Open (52 of 90 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on pathophysiology, management, and nutrition care of diabetes mellitus, cardiovascular disorders, renal disorders, and obesity.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55992/1203

Spring 2020  |  FSCN 4732 Section 001: Food and Nutrition Management (55993)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (55 of 90 seats filled)
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55993/1203

Spring 2020  |  FSCN 5531 Section 001: Grains: Introduction to Cereal Chemistry and Technology (67993)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Wed 06:00PM - 07:50PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (8 of 20 seats filled)
Also Offered:
Course Catalog Description:
Origins, structure, biochemistry, and cellular properties of major cereal grains as they relate to primary processing (milling) and secondary processing (production of cereal products). prereq: Biol 1009, Chem 1022
Class Notes:
This course will meet in FSCN 23 for Spring 2020
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67993/1203

Spring 2020  |  FSCN 5601 Section 001: Management of Eating Disorders (56444)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B26
Enrollment Status:
Open (27 of 30 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/56444/1203
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2020  |  FSCN 5993 Section 001: Directed Study (68144)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Off Campus
Enrollment Status:
Open (6 of 15 seats filled)
Also Offered:
Course Catalog Description:
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68144/1203

Spring 2020  |  FSCN 5994 Section 001: Directed Research (68149)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Off Campus
Enrollment Status:
Open (0 of 15 seats filled)
Also Offered:
Course Catalog Description:
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68149/1203

Spring 2020  |  FSCN 8318 Section 001: Current Issues in Food Science (56011)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2020 - 05/04/2020
Fri 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (11 of 20 seats filled)
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry.
Class Notes:
Will meet in FSCN 23 for Spring 2020
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56011/1203

Spring 2020  |  FSCN 8333 Section 001: FTE: Master's (56139)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (7 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56139/1203

Spring 2020  |  FSCN 8444 Section 001: FTE: Doctoral (56156)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (12 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56156/1203

Spring 2020  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (56173)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56173/1203

Spring 2020  |  FSCN 8777 Section 001: Thesis Credits: Master's (56185)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (11 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56185/1203

Spring 2020  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (56204)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (4 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56204/1203

Fall 2019  |  FSCN 1011 Section 001: Science of Food and Cooking (22006)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (141 of 144 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22006/1199
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2019  |  FSCN 1011 Section 002: Science of Food and Cooking (22007)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 32 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22007/1199
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2019  |  FSCN 1011 Section 003: Science of Food and Cooking (22008)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (35 of 32 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22008/1199
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2019  |  FSCN 1011 Section 004: Science of Food and Cooking (22009)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Wed 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (34 of 32 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22009/1199
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2019  |  FSCN 1011 Section 005: Science of Food and Cooking (22010)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Wed 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 34 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22010/1199
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2019  |  FSCN 1012 Section 001: Sports Nutrition (22203)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Off Campus
Enrollment Status:
Closed (101 of 100 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22203/1199

Fall 2019  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (21614)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (96 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/21614/1199
Instructor Supplied Information Last Updated:
21 May 2007

Fall 2019  |  FSCN 1112 Section 001: Principles of Nutrition (22141)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 230
Enrollment Status:
Closed (201 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22141/1199

Fall 2019  |  FSCN 1112 Section 002: Principles of Nutrition (21615)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue, Thu 04:00PM - 05:15PM
UMTC, East Bank
Fraser Hall 102
Enrollment Status:
Closed (175 of 185 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21615/1199

Fall 2019  |  FSCN 1902 Section 001: Ways of Knowing and Science (34453)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Freshman Seminar
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Thu 03:00PM - 05:00PM
UMTC, St Paul
Learning & Environmental Sci 140A
Enrollment Status:
Closed (20 of 20 seats filled)
Course Catalog Description:
In this seminar, students will experience diverse ways of knowing through field trips, class discussion, and assignments. Experience is often the best teacher. Through direct experience and involvement with another culture, you will encounter different worldview orientations and ways of seeing and making meaning in the world. The seminar will focus specifically on different cultural orientations to understanding food, health, and wellness relationships.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34453/1199

Fall 2019  |  FSCN 1905 Section 001: Antioxidants: How They Protect Your Food and Body (22384)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Freshman Seminar
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue 10:30AM - 12:35PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Enrollment Status:
Open (14 of 20 seats filled)
Course Catalog Description:
This course will review how changes take place in food and biological systems in the absence and presence of antioxidants. We will concentrate on what antioxidants are, how they act, and how they protect food from deterioration and the body from deteriorative changes.
Class Notes:
This class will meet in FSCN 23 except on 9/24, 11/19, and 12/3. Contact your instructor with questions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22384/1199

Fall 2019  |  FSCN 1906 Section 001: Farm to Someone Else's Table: Making food accessible for all students (33765)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Freshman Seminar
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue 03:00PM - 05:00PM
UMTC, St Paul
Learning & Environmental Sci 220
Enrollment Status:
Open (7 of 20 seats filled)
Also Offered:
Course Catalog Description:
Overview This course explores a potential theory of gradually changing the food system to better include meaningful and relevant practical, healthy, affordable, desirable (PHAD) foods that will enhance the nutrition of the general population and ultimately enhance public health. We will foster essential leadership qualities, skills, and knowledge to work toward collective solutions around adaptive challenges. We will create a valid, reliable, and sustainable process for the development of practical, healthier, affordable, and desirable foods.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33765/1199

Fall 2019  |  FSCN 2001 Section 001: A Food Systems Approach to Cooking for Health and the Environment (34510)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon 09:35AM - 11:30AM
UMTC, St Paul
Learning & Environmental Sci 230
Enrollment Status:
Open (20 of 40 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34510/1199

Fall 2019  |  FSCN 2001 Section 002: A Food Systems Approach to Cooking for Health and the Environment (34511)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon 04:00PM - 07:00PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (10 of 14 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34511/1199

Fall 2019  |  FSCN 2001 Section 003: A Food Systems Approach to Cooking for Health and the Environment (34512)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Wed 04:00PM - 07:00PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (10 of 20 seats filled)
Also Offered:
Course Catalog Description:
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34512/1199

Fall 2019  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (22142)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon 04:00PM - 07:00PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (8 of 12 seats filled)
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22142/1199

Fall 2019  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (22143)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Wed 04:00PM - 07:00PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (6 of 12 seats filled)
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22143/1199

Fall 2019  |  FSCN 3102 Section 001: Introduction to Food Science (21616)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (103 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21616/1199

Fall 2019  |  FSCN 3102 Section 002: Introduction to Food Science (21617)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (0 of 0 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
This section is closed. There is no guarantee that seats will be opened in this section. Contact course instructors of scannon@umn.edu with questions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21617/1199

Fall 2019  |  FSCN 3102 Section 003: Introduction to Food Science (21691)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 32 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21691/1199
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2019  |  FSCN 3102 Section 004: Introduction to Food Science (21819)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Thu 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 32 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21819/1199
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2019  |  FSCN 3102 Section 005: Introduction to Food Science (21906)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Thu 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (31 of 32 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Notes:
If you are seeking a seat after the first day of classes, please attend the first meeting of your desired lab and contact the course instructors.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21906/1199
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2019  |  FSCN 3612 Section 001: Life Cycle Nutrition (21618)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Closed (60 of 50 seats filled)
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21618/1199

Fall 2019  |  FSCN 3614 Section 001: Nutrition Education and Counseling (21842)

Instructor(s)
Class Component:
Discussion
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Closed (59 of 50 seats filled)
Also Offered:
Course Catalog Description:
Effective communication skills are essential for all food and nutrition professionals whether working in clinical, community, management, or food service settings. This course is divided into two components: nutrition education and counseling. These two components will first teach the necessary knowledge and skills required of entry level dietitians such as educational theory and techniques, counseling theory and methods, interviewing techniques, and health literacy. You will also develop and practice these skills through application verbally in breakout sessions as well as written. The written component for the education section will include an interview paper; several informal activities in class all which will help develop and practice skills to complete the final project of developing a nutrition education lesson plan. The syllabus will focus on the nutrition education component. prereq: 1112
Class Notes:
Breakout sessions will take place during class time on Mondays and Wednesdays. Students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21842/1199

Fall 2019  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (21619)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Thu 08:05AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (45 of 60 seats filled)
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21619/1199

Fall 2019  |  FSCN 3732 Section 001: Food Service Operations Management (21620)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (48 of 60 seats filled)
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21620/1199

Fall 2019  |  FSCN 4096 Section 001: Professional Experience Program: Internship (21703)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Open (3 of 10 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
Complete a copy of the internship form found at: https://fscn.cfans.umn.edu/graduate-programs/student-forms. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21703/1199

Fall 2019  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (21935)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (35 of 60 seats filled)
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21935/1199

Fall 2019  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (21933)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Fri 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Closed (37 of 35 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/21933/1199
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2019  |  FSCN 4123 Section 001: Molecular Biology for Applied Scientists (22144)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
09/03/2019 - 10/21/2019
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Closed (34 of 25 seats filled)
Also Offered:
Course Catalog Description:
Half semester course. Two hours/week for 8 weeks. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Notes:
Half semester course. Two hours/week for 8 weeks. Meets with FSCN 5123. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent Max credits: 1, Max completions: 1
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22144/1199

Fall 2019  |  FSCN 4131 Section 001: Food Quality (21684)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (42 of 45 seats filled)
Also Offered:
Course Catalog Description:
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
Class Description:
Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
Textbooks:
https://bookstores.umn.edu/course-lookup/21684/1199
Instructor Supplied Information Last Updated:
10 April 2009

Fall 2019  |  FSCN 4291 Section 001: Independent Study (21696)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (13 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have the form signed by your faculty adviser or project adviser, and return to Sara Cannon in 225k FSCN (scannon@umn.edu) for approval by the Department Head and a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/21696/1199
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2019  |  FSCN 4312W Section 001: Food Analysis (21624)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (36 of 40 seats filled)
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/21624/1199
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2019  |  FSCN 4312W Section 002: Food Analysis (21625)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (20 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/21625/1199
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2019  |  FSCN 4312W Section 003: Food Analysis (22027)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Wed 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (16 of 15 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
This class will meet in FSCN 65
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/22027/1199
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2019  |  FSCN 4349 Section 001: Food Science Capstone (22023)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 134
Enrollment Status:
Open (7 of 15 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22023/1199

Fall 2019  |  FSCN 4612W Section 001: Advanced Human Nutrition (21621)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (39 of 50 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21621/1199

Fall 2019  |  FSCN 4621 Section 001: Nutrition and Metabolism (21846)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (68 of 100 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. Prequisite courses: FSCN 4612, BIOC 3021, ANSC 3301
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21846/1199

Fall 2019  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (21622)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Wed 04:30PM - 07:15PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (47 of 100 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer. prereq: BIOC: 3021, PHYS 3051, FSCN 4612
Class Notes:
Additional times will be schedule for exams
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21622/1199

Fall 2019  |  FSCN 4667 Section 001: Dietetics Capstone and Interprofessional Education (22044)

Instructor(s)
Therese Liffrig (Secondary Instructor)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
 
09/20/2019
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/04/2019
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/11/2019
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/25/2019
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/15/2019
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (34 of 48 seats filled)
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics; interprofessional education. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
Class Notes:
For permission to enroll contact Sara Cannon at scannon@umn.edu. On each "FIPCC Friday" in fall 2019, your small group will meet at 1:30 - 3:30 p.m.: September 20th October 4th October 11th October 25th November 15th These required interprofessional sessions will be held on Fridays from 1:30 to 3:30 pm. Your session COULD BE IN MINNEAPOLIS. Sessions will be held in rooms on both the St. Paul and Minneapolis campus. Please plan accordingly for travel time from other classes. Rooms TBA. Class will NOT be held every Friday.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22044/1199

Fall 2019  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (22045)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Fri 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (0 of 5 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22045/1199

Fall 2019  |  FSCN 5123 Section 001: Molecular Biology for Applied Scientists (22154)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
09/03/2019 - 10/21/2019
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Magrath Library 4
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Notes:
Meets with FSCN 4123 Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22154/1199

Fall 2019  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (22043)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (8 of 10 seats filled)
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. Prereq: Food Science Grad Student Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22043/1199

Fall 2019  |  FSCN 5312 Section 001: Food Analysis (22055)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (4 of 10 seats filled)
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22055/1199

Fall 2019  |  FSCN 5312 Section 002: Food Analysis (22056)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Wed 09:35AM - 12:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Auto Enrolls With:
Section 001
Enrollment Status:
Open (4 of 10 seats filled)
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22056/1199

Fall 2019  |  FSCN 5521 Section 001: Flavor Technology (33767)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue 04:05PM - 05:55PM
UMTC, St Paul
Ruttan Hall B42
Enrollment Status:
Closed (21 of 20 seats filled)
Also Offered:
Course Catalog Description:
Overview of flavor chemistry/related technology. Analytical techniques, mechanisms of flavor development (chemical/ biogenesis), off-flavors, industrial production/application of food flavorings. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33767/1199

Fall 2019  |  FSCN 5541 Section 001: Dairy Product Chemistry and Technology (33035)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Wed 04:30PM - 06:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Enrollment Status:
Closed (20 of 20 seats filled)
Course Catalog Description:
Designed for upper division Food Science undergraduate/graduate students. Physiology of milk production in ruminants. Resulting composition. Chemical, physical, microbiological properties of milk components. How milk products are manufactured. prereq: 3102, 4112, Food Science major, upper division undergraduate or graduate student
Class Notes:
This class will meet in Room 23 FSCN for Fall 2019
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33035/1199

Fall 2019  |  FSCN 5601 Section 001: Management of Eating Disorders (22046)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (19 of 20 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/22046/1199
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2019  |  FSCN 8001 Section 001: Orientation to the Food Science Graduate Program (34516)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B36
Enrollment Status:
Open (9 of 20 seats filled)
Also Offered:
Course Catalog Description:
This course will serve as an orientation to the Food Science Graduate Program. Topics will include planning your degree completion; using library resources to conduct and write a literature review; understanding research ethics; critically reviewing literature; improving soft skills, being aware of extracurricular activities, internships, and career options for graduate students; and a presentation of your research topic.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34516/1199

Fall 2019  |  FSCN 8333 Section 001: FTE: Master's (21721)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (6 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21721/1199

Fall 2019  |  FSCN 8336 Section 001: Lipid Chemistry and Rancidity of Foods (33766)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
Thu 11:45AM - 01:40PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Enrollment Status:
Open (1 of 15 seats filled)
Course Catalog Description:
Chemistry of food lipid oxidation/rancidification. Protective functions of antioxidants. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/33766/1199

Fall 2019  |  FSCN 8391 Section 001: Independent Study: Food Science (21697)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Open (7 of 20 seats filled)
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu for approval by the Department Head and a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21697/1199

Fall 2019  |  FSCN 8444 Section 001: FTE: Doctoral (21734)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (11 of 100 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21734/1199

Fall 2019  |  FSCN 8777 Section 001: Thesis Credits: Master's (21756)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (16 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21756/1199

Fall 2019  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (21710)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/03/2019 - 12/11/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (6 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21710/1199

Summer 2019  |  FSCN 1112 Section B11: Principles of Nutrition (83131)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study May - Feb
 
05/15/2019 - 02/15/2020
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (4 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83131/1195

Summer 2019  |  FSCN 1112 Section C11: Principles of Nutrition (83132)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Jun - Mar
 
06/15/2019 - 03/15/2020
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (7 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
For course details, see https://ccaps.umn.edu/oes-courses/principles-nutrition This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83132/1195

Summer 2019  |  FSCN 1112 Section D11: Principles of Nutrition (83133)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Jul - Apr
 
07/15/2019 - 04/15/2020
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (1 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
For course details, see https://ccaps.umn.edu/oes-courses/principles-nutrition This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83133/1195

Summer 2019  |  FSCN 1112 Section E11: Principles of Nutrition (83134)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Aug - May
 
08/15/2019 - 05/15/2020
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (1 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
For course details, see https://ccaps.umn.edu/oes-courses/principles-nutrition This extended-term online course is not eligible for most types of financial aid. 7/31 is the last day to register. No permissions/late registrations, no exceptions. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83134/1195

Summer 2019  |  FSCN 4096 Section 001: Professional Experience Program: Internship (83174)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Summer Session 10 wk
 
06/10/2019 - 08/16/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83174/1195

Summer 2019  |  FSCN 4291 Section 001: Independent Study (83256)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/10/2019 - 08/02/2019
12:00AM - 12:00AM
UMTC, East Bank
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83256/1195
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2019  |  FSCN 4291 Section 002: Independent Study (83171)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
May Session
 
05/20/2019 - 06/07/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83171/1195
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2019  |  FSCN 8333 Section 001: FTE: Master's (83184)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/10/2019 - 08/16/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83184/1195

Summer 2019  |  FSCN 8391 Section 001: Independent Study: Food Science (83170)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
06/10/2019 - 08/02/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (1 of 10 seats filled)
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83170/1195

Summer 2019  |  FSCN 8444 Section 001: FTE: Doctoral (83195)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/10/2019 - 08/16/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83195/1195

Summer 2019  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (83206)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/10/2019 - 08/16/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83206/1195

Summer 2019  |  FSCN 8777 Section 001: Thesis Credits: Master's (83217)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/10/2019 - 08/16/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83217/1195

Summer 2019  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (83235)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/10/2019 - 08/16/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83235/1195

Spring 2019  |  FSCN 1011 Section 001: Science of Food and Cooking (56694)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (160 of 164 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56694/1193
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2019  |  FSCN 1011 Section 002: Science of Food and Cooking (56695)

Instructor(s)
Yara Benavides Paz (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (37 of 30 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56695/1193
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2019  |  FSCN 1011 Section 003: Science of Food and Cooking (56696)

Instructor(s)
Yara Benavides Paz (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (35 of 30 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56696/1193
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2019  |  FSCN 1011 Section 004: Science of Food and Cooking (56697)

Instructor(s)
Yara Benavides Paz (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (34 of 30 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56697/1193
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2019  |  FSCN 1011 Section 005: Science of Food and Cooking (56698)

Instructor(s)
Yara Benavides Paz (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (35 of 30 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56698/1193
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2019  |  FSCN 1011 Section 006: Science of Food and Cooking (56887)

Instructor(s)
Yara Benavides Paz (Secondary Instructor)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Thu 03:35PM - 05:30PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Closed (19 of 18 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/56887/1193
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2019  |  FSCN 1012 Section 001: Sports Nutrition (56888)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Open (98 of 100 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online. 2 credits
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56888/1193

Spring 2019  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (56225)

Instructor(s)
Ghazal Monsefi Parapari (TA)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (74 of 120 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
I Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks including the public perception of these risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to ensure foods are safe. After a general review of risk the course will focus on hot issues including the new initiatives on allergens, bio-terrorism, GMOs, obesity, trans fatty acids, Johness disease and health claims. The course will emphasize government regulations with respect to adulteration, food and misbranding.as the means for ensuring food safety. Thermal processing, high pressure and irradiation which will be described as examples of the technologies used in food processing to reduce risk and assure a safe food supply. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes the public policy process , critical thinking skills and internet use. There are 8-10 in class questions, two written assignments (scenario writing) and two in class open book quizzes. critical thinking skills and internet use. You will be made aware of the magnitude of the food safety issue and the use of public policy to manage inherent risk, as related to processing, distribution and preparation of food at home and in food service. We will cover methods used to control and maintain both safety and quality in the processing and distribution of foods.
Grading:
33% Reports/Papers
67% Quizzes
Exam Format:
Short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Other Workload: *best grade for two out of three papers counted
Textbooks:
https://bookstores.umn.edu/course-lookup/56225/1193
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2019  |  FSCN 1112 Section 001: Principles of Nutrition (56804)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon, Wed 08:00AM - 09:15AM
UMTC, East Bank
Nicholson Hall 275
Enrollment Status:
Open (161 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56804/1193

Spring 2019  |  FSCN 1112 Section 002: Principles of Nutrition (56226)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 230
Enrollment Status:
Open (161 of 171 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56226/1193

Spring 2019  |  FSCN 1112 Section B11: Principles of Nutrition (56488)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Independent Study Jan - Oct
 
01/15/2019 - 10/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (11 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56488/1193

Spring 2019  |  FSCN 1112 Section C11: Principles of Nutrition (56489)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Independent Study Feb - Nov
 
02/15/2019 - 11/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (14 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56489/1193

Spring 2019  |  FSCN 1112 Section D11: Principles of Nutrition (56354)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Independent Study Mar - Dec
 
03/15/2019 - 12/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (1 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56354/1193

Spring 2019  |  FSCN 1112 Section E11: Principles of Nutrition (56355)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Independent Study Apr - Jan
 
04/15/2019 - 01/15/2020
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (7 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 3/31 is the last day to register. No permissions/late registration, no exceptions. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56355/1193

Spring 2019  |  FSCN 2001 Section 001: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (56757)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 395
Enrollment Status:
Open (29 of 40 seats filled)
Also Offered:
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56757/1193

Spring 2019  |  FSCN 2001 Section 002: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (56806)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon 02:30PM - 05:30PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (19 of 20 seats filled)
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56806/1193

Spring 2019  |  FSCN 2001 Section 003: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (56807)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Fri 10:00AM - 01:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (10 of 20 seats filled)
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56807/1193

Spring 2019  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (56760)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon 02:30PM - 05:30PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Closed (8 of 8 seats filled)
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56760/1193

Spring 2019  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (56808)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Fri 10:00AM - 01:00PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Closed (9 of 8 seats filled)
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56808/1193

Spring 2019  |  FSCN 2021 Section 001: Introductory Microbiology (56649)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Closed (96 of 96 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56649/1193

Spring 2019  |  FSCN 2021 Section 002: Introductory Microbiology (56650)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (32 of 32 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56650/1193

Spring 2019  |  FSCN 2021 Section 003: Introductory Microbiology (56651)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (32 of 30 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56651/1193

Spring 2019  |  FSCN 2021 Section 004: Introductory Microbiology (56701)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (32 of 32 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56701/1193

Spring 2019  |  FSCN 3612 Section 001: Life Cycle Nutrition (56762)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (38 of 75 seats filled)
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56762/1193

Spring 2019  |  FSCN 3615 Section 002: Sociocultural Aspects of Food, Nutrition, and Health (56763)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (91 of 100 seats filled)
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/56763/1193
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2019  |  FSCN 4096 Section 001: Professional Experience Program: Internship (56464)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
UMTC, St Paul
Enrollment Status:
Open (2 of 10 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan which can be found at cfans.umn.edu. If you are doing an Internship in the Food Processing Industry, please find the form at fscn.cfans.umn.edu. Return the form to the internship coordinator, Sara Cannon, in Room 225K FScN or email fscnug@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56464/1193

Spring 2019  |  FSCN 4121 Section 001: Food Microbiology (56227)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (45 of 64 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56227/1193

Spring 2019  |  FSCN 4121 Section 002: Food Microbiology (56634)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (23 of 22 seats filled)
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56634/1193

Spring 2019  |  FSCN 4121 Section 003: Food Microbiology (56805)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Enrollment Status:
Closed (22 of 22 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56805/1193

Spring 2019  |  FSCN 4291 Section 001: Independent Study (56356)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
UMTC, St Paul
Enrollment Status:
Open (6 of 15 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register for Independent Study (IS) credits: (1) complete the IS Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a the Undergraduate Student Services Coordinator will email you a permission number to enroll.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/56356/1193
Instructor Supplied Information Last Updated:
4 September 2007

Spring 2019  |  FSCN 4311 Section 001: Chemical Reactions in Food Systems (56642)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 03/15/2019
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Ruttan Hall B30
 
02/22/2019 - 03/15/2019
Fri 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
 
03/22/2019 - 05/03/2019
Fri 12:50PM - 04:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Enrollment Status:
Open (14 of 20 seats filled)
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
Class Notes:
When appropriate, lab meets in ABLMS 135.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56642/1193

Spring 2019  |  FSCN 4311 Section 002: Chemical Reactions in Food Systems (68335)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 03/15/2019
Wed, Fri 04:05PM - 04:55PM
UMTC, East Bank
Ruttan Hall B30
 
02/21/2019 - 03/14/2019
Thu 11:15AM - 02:55PM
UMTC, East Bank
Andrew Boss Laboratory 135
 
03/21/2019 - 05/02/2019
Thu 11:15AM - 02:15PM
UMTC, East Bank
Andrew Boss Laboratory 135
Enrollment Status:
Open (7 of 10 seats filled)
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68335/1193

Spring 2019  |  FSCN 4332 Section 001: Food Processing Operations (56454)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (45 of 50 seats filled)
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56454/1193

Spring 2019  |  FSCN 4332 Section 002: Food Processing Operations (56455)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Auto Enrolls With:
Section 001
Enrollment Status:
Open (45 of 50 seats filled)
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/56455/1193
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2019  |  FSCN 4349 Section 001: Food Science Capstone (56637)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 134
Enrollment Status:
Open (14 of 20 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56637/1193

Spring 2019  |  FSCN 4481 Section 001: Sensory Evaluation of Food Quality (56718)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/22/2019 - 03/11/2019
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 316
Enrollment Status:
Open (33 of 40 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56718/1193

Spring 2019  |  FSCN 4481 Section 002: Sensory Evaluation of Food Quality (56801)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/22/2019 - 03/11/2019
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/22/2019 - 03/11/2019
Wed 03:00PM - 03:50PM
UMTC, St Paul
Magrath Library 8
Enrollment Status:
Open (17 of 20 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56801/1193

Spring 2019  |  FSCN 4481 Section 003: Sensory Evaluation of Food Quality (56802)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/22/2019 - 03/11/2019
Wed 11:45AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
 
01/22/2019 - 03/11/2019
Wed 01:55PM - 02:45PM
UMTC, St Paul
Magrath Library 8
Enrollment Status:
Open (16 of 20 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56802/1193

Spring 2019  |  FSCN 4612W Section 001: Advanced Human Nutrition (56753)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon, Wed 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (45 of 100 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56753/1193

Spring 2019  |  FSCN 4613 Section 001: Experimental Nutrition (56351)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Fri 11:45AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (85 of 109 seats filled)
Also Offered:
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56351/1193
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2019  |  FSCN 4613 Section 002: Experimental Nutrition (56229)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (24 of 30 seats filled)
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56229/1193
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2019  |  FSCN 4613 Section 003: Experimental Nutrition (56357)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (30 of 29 seats filled)
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56357/1193
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2019  |  FSCN 4613 Section 005: Experimental Nutrition (56632)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (31 of 30 seats filled)
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56632/1193
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2019  |  FSCN 4614W Section 001: Community Nutrition (56230)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (73 of 75 seats filled)
Also Offered:
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56230/1193

Spring 2019  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (56654)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Peters Hall 155
Enrollment Status:
Open (7 of 30 seats filled)
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/56654/1193
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2019  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (56231)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Wed 05:15PM - 08:00PM
UMTC, St Paul
Biological Sciences Center 64
Enrollment Status:
Open (50 of 90 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on pathophysiology, management, and nutrition care of diabetes mellitus, cardiovascular disorders, renal disorders, and obesity.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56231/1193

Spring 2019  |  FSCN 4732 Section 001: Food and Nutrition Management (56232)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (50 of 90 seats filled)
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56232/1193

Spring 2019  |  FSCN 5601 Section 001: Management of Eating Disorders (56700)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B25
Enrollment Status:
Closed (32 of 30 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/56700/1193
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2019  |  FSCN 8310 Section 001: General Seminar (56249)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue 03:30PM - 04:30PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (1 of 20 seats filled)
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56249/1193

Spring 2019  |  FSCN 8318 Section 001: Current Issues in Food Science (56250)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Fri 08:30AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 223A
Enrollment Status:
Open (18 of 20 seats filled)
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry. Prerequisites: FSCN 4112, FSCN 4121, Department Consent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56250/1193

Spring 2019  |  FSCN 8330 Section 001: Research Topics (56461)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Topics Course
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (3 of 10 seats filled)
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register: (1) complete the Directed/Independent Study Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a permission number will be emailed to you.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56461/1193

Spring 2019  |  FSCN 8331 Section 001: Food Proteins (56756)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Wed 01:55PM - 03:45PM
UMTC, St Paul
Ruttan Hall B30
Enrollment Status:
Open (10 of 20 seats filled)
Also Offered:
Course Catalog Description:
Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems. prereq: 4112, 4312
Class Description:
The course covers basic protein chemistry with emphasis on structure/function relationship in food systems. Specifically, the course covers: basic protein composition and structure; inter- and intra- molecular interactions; protein isolation, identification and analysis; physicochemical characteristics and functional properties of various food proteins (i.e. milk, egg, meat, cereal, and legume/oilseeds); effect of processing and storage on the chemical, functional and nutritional quality of proteins; protein modifications; and enzyme kinetics. In this course the students will learn about the role of proteins in food through understanding the relationship between chemical structure and function under various processes and applications. Students will also learn about the different techniques utilized to modify the functional, nutritional and health benefits of food proteins, through chemical and enzymatic modifications as well as through biotechnology.
Textbooks:
https://bookstores.umn.edu/course-lookup/56756/1193
Instructor Supplied Information Last Updated:
19 November 2010

Spring 2019  |  FSCN 8333 Section 001: FTE: Master's (56379)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (10 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56379/1193

Spring 2019  |  FSCN 8335 Section 001: Carbohydrate Chemistry in Food and Nutrition (56644)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
Tue 06:00PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (7 of 20 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrates as food components, their use as food ingredients. Reactions of mono/di/polysaccharides during food processing. Biosynthesis of carbohydrates, their metabolism. Methods in carbohydrate analysis. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56644/1193

Spring 2019  |  FSCN 8391 Section 001: Independent Study: Food Science (56362)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/22/2019 - 05/06/2019
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (1 of 10 seats filled)
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56362/1193

Spring 2019  |  FSCN 8444 Section 001: FTE: Doctoral (56396)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (8 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56396/1193

Spring 2019  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (56414)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56414/1193

Spring 2019  |  FSCN 8777 Section 001: Thesis Credits: Master's (56426)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (16 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56426/1193

Spring 2019  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (56445)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (7 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56445/1193

Fall 2018  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (22242)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon 01:30PM - 03:00PM
UMTC, St Paul
McNeal Hall 33
Enrollment Status:
Open (38 of 120 seats filled)
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating.
Class Notes:
This course is designed for new students who have declared the Food Science or Nutrition major. Advising, degree progress, scholarships, and other topics useful to new students will be covered. If you are looking for an introductory course to the subjects of Food Science or Nutrition, FSCN 1011, Science of Food and Cooking, or FSCN 1112, Principles of Nutrition, are recommended.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22242/1189

Fall 2018  |  FSCN 1011 Section 001: Science of Food and Cooking (22085)

Instructor(s)
Yara Benavides Paz (Secondary Instructor)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (142 of 144 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22085/1189
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2018  |  FSCN 1011 Section 002: Science of Food and Cooking (22086)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (34 of 30 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22086/1189
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2018  |  FSCN 1011 Section 003: Science of Food and Cooking (22087)

Instructor(s)
Yara Benavides Paz (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Thu 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (34 of 30 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22087/1189
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2018  |  FSCN 1011 Section 004: Science of Food and Cooking (22088)

Instructor(s)
Yara Benavides Paz (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Wed 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (37 of 30 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are interested in this lab section, please add yourself to the wait list. We will open up additional seats if there is sufficient interest. Contact Sara Cannon at scannon@umn.edu with questions.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22088/1189
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2018  |  FSCN 1011 Section 005: Science of Food and Cooking (22089)

Instructor(s)
Yara Benavides Paz (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Wed 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (37 of 30 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22089/1189
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2018  |  FSCN 1011 Section 006: Science of Food and Cooking (34329)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Fri 08:30AM - 10:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (0 of 0 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34329/1189

Fall 2018  |  FSCN 1012 Section 001: Sports Nutrition (22304)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Off Campus
Enrollment Status:
Open (98 of 100 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22304/1189

Fall 2018  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (21682)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (135 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/21682/1189
Instructor Supplied Information Last Updated:
21 May 2007

Fall 2018  |  FSCN 1112 Section 001: Principles of Nutrition (22230)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 230
Enrollment Status:
Open (199 of 200 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22230/1189

Fall 2018  |  FSCN 1112 Section 002: Principles of Nutrition (21683)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue, Thu 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 114
Enrollment Status:
Open (159 of 171 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21683/1189

Fall 2018  |  FSCN 1112 Section B11: Principles of Nutrition (21939)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Sep - Jun
 
09/15/2018 - 06/15/2019
Off Campus
Enrollment Status:
Closed (10 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This course is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21939/1189

Fall 2018  |  FSCN 1112 Section C11: Principles of Nutrition (21940)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Oct - Jul
 
10/15/2018 - 07/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (5 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This course is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21940/1189

Fall 2018  |  FSCN 1112 Section D11: Principles of Nutrition (21941)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Nov - Aug
 
11/15/2018 - 08/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (2 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This course is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21941/1189

Fall 2018  |  FSCN 1112 Section E11: Principles of Nutrition (22007)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Dec - Sep
 
12/15/2018 - 09/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (1 of 15 seats filled)
Also Offered:
Course Catalog Description:
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 11/30 is the last day to register. No permissions/late registration, no exceptions. This course is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22007/1189

Fall 2018  |  FSCN 1905 Section 001: Antioxidants: How They Protect Your Food and Body (36226)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Freshman Seminar
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue 10:30AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 223A
Enrollment Status:
Open (4 of 20 seats filled)
Course Catalog Description:
This course will review how changes take place in food and biological systems in the absence and presence of antioxidants. We will concentrate on what antioxidants are, how they act, and how they protect food from deterioration and the body from deteriorative changes.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/36226/1189

Fall 2018  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (22231)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon 02:00PM - 05:00PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (25 of 28 seats filled)
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22231/1189

Fall 2018  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (22232)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Wed 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (17 of 28 seats filled)
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22232/1189

Fall 2018  |  FSCN 2021 Section 001: Introductory Microbiology (21694)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B35
Enrollment Status:
Open (29 of 90 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/21694/1189
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2018  |  FSCN 2021 Section 002: Introductory Microbiology (21695)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (29 of 28 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21695/1189

Fall 2018  |  FSCN 2021 Section 003: Introductory Microbiology (21696)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (0 of 0 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21696/1189

Fall 2018  |  FSCN 3102 Section 001: Introduction to Food Science (21684)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (107 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21684/1189
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2018  |  FSCN 3102 Section 002: Introduction to Food Science (21685)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (20 of 20 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21685/1189
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2018  |  FSCN 3102 Section 003: Introduction to Food Science (21761)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (34 of 36 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21761/1189
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2018  |  FSCN 3102 Section 004: Introduction to Food Science (21892)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Thu 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (34 of 36 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21892/1189
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2018  |  FSCN 3102 Section 005: Introduction to Food Science (21981)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Thu 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (19 of 20 seats filled)
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/21981/1189
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2018  |  FSCN 3612 Section 001: Life Cycle Nutrition (21686)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (74 of 100 seats filled)
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21686/1189

Fall 2018  |  FSCN 3614 Section 001: Nutrition Education and Counseling (21916)

Instructor(s)
Class Component:
Discussion
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (70 of 88 seats filled)
Also Offered:
Course Catalog Description:
Effective communication skills are essential for all food and nutrition professionals whether working in clinical, community, management, or food service settings. This course is divided into two components: nutrition education and counseling. These two components will first teach the necessary knowledge and skills required of entry level dietitians such as educational theory and techniques, counseling theory and methods, interviewing techniques, and health literacy. You will also develop and practice these skills through application verbally in breakout sessions as well as written. The written component for the education section will include an interview paper; several informal activities in class all which will help develop and practice skills to complete the final project of developing a nutrition education lesson plan. The syllabus will focus on the nutrition education component. prereq: 1112
Class Notes:
Breakout sessions will take place during class time on Mondays and Wednesdays. Students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21916/1189

Fall 2018  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (21687)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Thu 08:05AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (45 of 90 seats filled)
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21687/1189

Fall 2018  |  FSCN 3732 Section 001: Food Service Operations Management (21688)

Instructor(s)
Len Marquart (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (47 of 95 seats filled)
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21688/1189

Fall 2018  |  FSCN 4096 Section 001: Professional Experience Program: Internship (21773)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Open (2 of 10 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
Complete a copy of the internship form found at: https://fscn.cfans.umn.edu/graduate-programs/student-forms. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21773/1189

Fall 2018  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (22010)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (48 of 60 seats filled)
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22010/1189

Fall 2018  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (22008)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Closed (38 of 35 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/22008/1189
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2018  |  FSCN 4123 Section 001: Molecular Biology for Applied Scientists (22233)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
09/04/2018 - 10/22/2018
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Closed (25 of 25 seats filled)
Also Offered:
Course Catalog Description:
Half semester course. Two hours/week for 8 weeks. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Notes:
Half semester course. Two hours/week for 8 weeks. Meets with FSCN 5123. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent Max credits: 1, Max completions: 1
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22233/1189

Fall 2018  |  FSCN 4131 Section 001: Food Quality (21754)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (38 of 45 seats filled)
Also Offered:
Course Catalog Description:
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
Class Description:
Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
Textbooks:
https://bookstores.umn.edu/course-lookup/21754/1189
Instructor Supplied Information Last Updated:
10 April 2009

Fall 2018  |  FSCN 4291 Section 001: Independent Study (21766)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Open (7 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have the form signed by your faculty adviser or project adviser, and return to Sara Cannon in 225k FSCN (scannon@umn.edu) for approval by the Department Head and a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/21766/1189
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2018  |  FSCN 4312W Section 001: Food Analysis (21692)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (25 of 50 seats filled)
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/21692/1189
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2018  |  FSCN 4312W Section 002: Food Analysis (21693)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (0 of 0 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/21693/1189
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2018  |  FSCN 4312W Section 003: Food Analysis (22106)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (25 of 20 seats filled)
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/22106/1189
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2018  |  FSCN 4349 Section 001: Food Science Capstone (22102)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 134
Enrollment Status:
Open (9 of 15 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22102/1189

Fall 2018  |  FSCN 4612W Section 001: Advanced Human Nutrition (21689)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (40 of 125 seats filled)
Also Offered:
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21689/1189

Fall 2018  |  FSCN 4621 Section 001: Nutrition and Metabolism (21920)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (85 of 115 seats filled)
Also Offered:
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. Prequisite courses: FSCN 4612, BIOC 3021, ANSC 3301
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21920/1189

Fall 2018  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (21690)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Wed 04:30PM - 07:15PM
UMTC, St Paul
Science Teaching Student Svcs 312
Enrollment Status:
Open (55 of 100 seats filled)
Also Offered:
Course Catalog Description:
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer. prereq: BIOC: 3021, PHYS 3051, FSCN 4612
Class Notes:
Additional times will be schedule for exams
Class Description:
Nutritional assessment and support; fluid and electrolyte balance; medication/diet interactions. Nutritional intervention in hypermetabolic conditions, disorders of the gastrointestinal system, and in cancer and AIDS. Interventions for pediatric and adult patients/clients.
Class Format:
55% Lecture
15% Discussion
30% Other Style Individual and Group Case Work
Workload:
50 Pages Reading Per Week
4 Exam(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/21690/1189
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2018  |  FSCN 4667 Section 001: Dietetics Capstone and Interprofessional Education (22126)

Instructor(s)
Therese Liffrig (Secondary Instructor)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue 09:35AM - 10:25AM
UMTC, St Paul
Haecker Hall 205
 
09/21/2018
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
 
10/12/2018
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
 
10/26/2018
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
 
11/02/2018
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
 
11/16/2018
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
 
11/30/2018
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Enrollment Status:
Open (32 of 48 seats filled)
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics; interprofessional education. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
Class Notes:
For permission to enroll contact Sara Cannon at scannon@umn.edu. On each "FIPCC Friday" in fall 2017, your small group will meet at 1:30 - 3:30 p.m.: September 22 October 6 October 27 November 3 "ONLINE SESSION" November 17 December 1 These required interprofessional sessions will be held on Fridays from 1:30 to 3:30 pm. Your session COULD BE IN MINNEAPOLIS. Sessions will be held in rooms on both the St. Paul and Minneapolis campus. Please plan accordingly for travel time from other classes. Rooms TBA. Class will NOT be held every Friday.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22126/1189

Fall 2018  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (22127)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (1 of 5 seats filled)
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22127/1189

Fall 2018  |  FSCN 5123 Section 001: Molecular Biology for Applied Scientists (22243)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
09/04/2018 - 10/22/2018
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Notes:
Meets with FSCN 4123 Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22243/1189

Fall 2018  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (22125)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Closed (10 of 10 seats filled)
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. Prereq: Food Science Grad Student Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22125/1189

Fall 2018  |  FSCN 5312 Section 001: Food Analysis (22137)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Open (4 of 10 seats filled)
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22137/1189

Fall 2018  |  FSCN 5312 Section 002: Food Analysis (22138)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Open (4 of 10 seats filled)
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22138/1189

Fall 2018  |  FSCN 5461 Section 001: Food Packaging (22262)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Tue 06:05PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (13 of 15 seats filled)
Also Offered:
Course Catalog Description:
Materials, principles, and procedures of packaging as they apply to food products. Emphasis is on consumer products, but the principles also apply to bulk and institutional foods and ingredients. prereq: 1102, 3102, Phys 1102 or Phys 1302
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22262/1189

Fall 2018  |  FSCN 5601 Section 001: Management of Eating Disorders (22128)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 10/01/2018
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B26
 
10/02/2018
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B36
 
10/03/2018 - 12/12/2018
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B26
Enrollment Status:
Closed (20 of 20 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/22128/1189
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2018  |  FSCN 8310 Section 001: General Seminar (21714)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Wed 03:30PM - 04:30PM
UMTC, St Paul
Food Science/Nutrition 23
Enrollment Status:
Open (0 of 15 seats filled)
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21714/1189

Fall 2018  |  FSCN 8330 Section 001: Research Topics (21836)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Topics Course
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (3 of 5 seats filled)
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/undergraduate_programs/forms/index.htm. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21836/1189

Fall 2018  |  FSCN 8333 Section 001: FTE: Master's (21792)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (2 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21792/1189

Fall 2018  |  FSCN 8338 Section 001: Antioxidants in Food: Practical Applications (22299)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
Thu 11:45AM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 223A
Enrollment Status:
Open (4 of 15 seats filled)
Course Catalog Description:
Mechanisms of antioxidant activities in food systems. Free radical scavengers, hydroperoxide stabilizers, synergists, metal chelators, singlet oxygen quenchers, substance reducing hydroperoxides. Practical applications of antioxidants in various food systems, effect of antioxidants on health/diseases. prereq: 4111, Bioc 3021, food chemistry, organic chemistry, biochemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22299/1189

Fall 2018  |  FSCN 8391 Section 001: Independent Study: Food Science (21767)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Open (5 of 20 seats filled)
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu for approval by the Department Head and a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21767/1189

Fall 2018  |  FSCN 8444 Section 001: FTE: Doctoral (21805)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (6 of 100 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21805/1189

Fall 2018  |  FSCN 8777 Section 001: Thesis Credits: Master's (21827)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (20 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21827/1189

Fall 2018  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (21781)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/04/2018 - 12/12/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (11 of 50 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21781/1189

Summer 2018  |  FSCN 1112 Section B11: Principles of Nutrition (83348)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study May - Feb
 
05/15/2018 - 02/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (12 of 15 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83348/1185

Summer 2018  |  FSCN 1112 Section C11: Principles of Nutrition (83349)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jun - Mar
 
06/15/2018 - 03/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (5 of 15 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83349/1185

Summer 2018  |  FSCN 1112 Section D11: Principles of Nutrition (83350)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jul - Apr
 
07/15/2018 - 04/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (2 of 15 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83350/1185

Summer 2018  |  FSCN 1112 Section E11: Principles of Nutrition (83351)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Aug - May
 
08/15/2018 - 05/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (2 of 15 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 7/31 is the last day to register. No permissions/late registrations, no exceptions. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83351/1185

Summer 2018  |  FSCN 4096 Section 001: Professional Experience Program: Internship (83393)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Summer Session 10 wk
 
06/11/2018 - 08/17/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 20 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83393/1185

Summer 2018  |  FSCN 4291 Section 001: Independent Study (83475)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/11/2018 - 08/03/2018
12:00AM - 12:00AM
UMTC, East Bank
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83475/1185
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2018  |  FSCN 4291 Section 002: Independent Study (83388)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
May Session
 
05/21/2018 - 06/08/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83388/1185
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2018  |  FSCN 8333 Section 001: FTE: Master's (83403)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/11/2018 - 08/17/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83403/1185

Summer 2018  |  FSCN 8391 Section 001: Independent Study: Food Science (83387)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
06/11/2018 - 08/03/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (2 of 10 seats filled)
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83387/1185

Summer 2018  |  FSCN 8444 Section 001: FTE: Doctoral (83414)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/11/2018 - 08/17/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83414/1185

Summer 2018  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (83425)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/11/2018 - 08/17/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83425/1185

Summer 2018  |  FSCN 8777 Section 001: Thesis Credits: Master's (83436)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/11/2018 - 08/17/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83436/1185

Summer 2018  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (83454)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/11/2018 - 08/17/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83454/1185

Spring 2018  |  FSCN 1011 Section 001: Science of Food and Cooking (53351)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (160 of 164 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53351/1183
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2018  |  FSCN 1011 Section 002: Science of Food and Cooking (53352)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Open (33 of 35 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53352/1183
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2018  |  FSCN 1011 Section 003: Science of Food and Cooking (53353)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53353/1183
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2018  |  FSCN 1011 Section 004: Science of Food and Cooking (53354)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 35 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53354/1183
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2018  |  FSCN 1011 Section 005: Science of Food and Cooking (53355)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (36 of 36 seats filled)
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53355/1183
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2018  |  FSCN 1011 Section 006: Science of Food and Cooking (69622)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Thu 03:35PM - 05:30PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (19 of 20 seats filled)
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/69622/1183
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2018  |  FSCN 1012 Section 001: Sports Nutrition (69691)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Off Campus
Virtual Rooms ONLINEONLY
Enrollment Status:
Closed (100 of 100 seats filled)
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online. 2 credits
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/69691/1183

Spring 2018  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (52863)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (94 of 120 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
I Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks including the public perception of these risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to ensure foods are safe. After a general review of risk the course will focus on hot issues including the new initiatives on allergens, bio-terrorism, GMOs, obesity, trans fatty acids, Johness disease and health claims. The course will emphasize government regulations with respect to adulteration, food and misbranding.as the means for ensuring food safety. Thermal processing, high pressure and irradiation which will be described as examples of the technologies used in food processing to reduce risk and assure a safe food supply. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes the public policy process , critical thinking skills and internet use. There are 8-10 in class questions, two written assignments (scenario writing) and two in class open book quizzes. critical thinking skills and internet use. You will be made aware of the magnitude of the food safety issue and the use of public policy to manage inherent risk, as related to processing, distribution and preparation of food at home and in food service. We will cover methods used to control and maintain both safety and quality in the processing and distribution of foods.
Grading:
33% Reports/Papers
67% Quizzes
Exam Format:
Short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Other Workload: *best grade for two out of three papers counted
Textbooks:
https://bookstores.umn.edu/course-lookup/52863/1183
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2018  |  FSCN 1112 Section 001: Principles of Nutrition (53476)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon, Wed 08:00AM - 09:15AM
UMTC, East Bank
Kenneth H Keller Hall 3-210
Enrollment Status:
Open (142 of 200 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53476/1183

Spring 2018  |  FSCN 1112 Section 002: Principles of Nutrition (52864)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 114
Enrollment Status:
Open (162 of 165 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
If you are on the waitlist, please come to the first day of class in case a spot becomes available.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52864/1183

Spring 2018  |  FSCN 1112 Section B11: Principles of Nutrition (53133)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Independent Study Jan - Oct
 
01/15/2018 - 10/15/2018
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (13 of 16 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53133/1183

Spring 2018  |  FSCN 1112 Section C11: Principles of Nutrition (53134)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Independent Study Feb - Nov
 
02/15/2018 - 11/15/2018
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (15 of 15 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53134/1183

Spring 2018  |  FSCN 1112 Section D11: Principles of Nutrition (52996)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Independent Study Mar - Dec
 
03/15/2018 - 12/15/2018
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (6 of 15 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52996/1183

Spring 2018  |  FSCN 1112 Section E11: Principles of Nutrition (52997)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Independent Study Apr - Jan
 
04/15/2018 - 01/15/2019
12:00AM - 12:00AM
Off Campus
Enrollment Status:
Closed (1 of 15 seats filled)
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 3/31 is the last day to register. No permissions/late registration, no exceptions. This section is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52997/1183

Spring 2018  |  FSCN 2001 Section 001: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (53424)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 395
Enrollment Status:
Open (34 of 36 seats filled)
Also Offered:
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/53424/1183
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2018  |  FSCN 2001 Section 002: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (53478)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (16 of 15 seats filled)
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/53478/1183
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2018  |  FSCN 2001 Section 003: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (53479)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Fri 10:00AM - 01:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (18 of 15 seats filled)
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/53479/1183
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2018  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (53427)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon 03:30PM - 06:30PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Enrollment Status:
Closed (5 of 5 seats filled)
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53427/1183

Spring 2018  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (53480)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Fri 10:00AM - 01:00PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Enrollment Status:
Closed (10 of 10 seats filled)
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53480/1183

Spring 2018  |  FSCN 2021 Section 001: Introductory Microbiology (53303)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (94 of 96 seats filled)
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53303/1183

Spring 2018  |  FSCN 2021 Section 002: Introductory Microbiology (53304)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (32 of 30 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53304/1183

Spring 2018  |  FSCN 2021 Section 003: Introductory Microbiology (53305)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (32 of 30 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53305/1183

Spring 2018  |  FSCN 2021 Section 004: Introductory Microbiology (53361)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (30 of 30 seats filled)
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53361/1183

Spring 2018  |  FSCN 3612 Section 001: Life Cycle Nutrition (53429)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (43 of 75 seats filled)
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53429/1183

Spring 2018  |  FSCN 3615 Section 001: Sociocultural Aspects of Food, Nutrition, and Health (52866)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Wed, Fri 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (36 of 80 seats filled)
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/52866/1183
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2018  |  FSCN 3615 Section 002: Sociocultural Aspects of Food, Nutrition, and Health (53430)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (69 of 80 seats filled)
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/53430/1183
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2018  |  FSCN 4096 Section 001: Professional Experience Program: Internship (53108)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
UMTC, St Paul
Enrollment Status:
Open (0 of 10 seats filled)
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan which can be found at cfans.umn.edu. If you are doing an Internship in the Food Processing Industry, please find the form at fscn.cfans.umn.edu. Return the form to the internship coordinator, Sara Cannon, in Room 225K FScN or email fscnug@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53108/1183

Spring 2018  |  FSCN 4121 Section 001: Food Microbiology (52865)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (33 of 36 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52865/1183

Spring 2018  |  FSCN 4121 Section 002: Food Microbiology (53287)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Enrollment Status:
Open (16 of 18 seats filled)
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53287/1183

Spring 2018  |  FSCN 4121 Section 003: Food Microbiology (53477)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Enrollment Status:
Closed (17 of 17 seats filled)
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53477/1183

Spring 2018  |  FSCN 4291 Section 001: Independent Study (52998)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
UMTC, St Paul
Enrollment Status:
Open (9 of 15 seats filled)
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register for Independent Study (IS) credits: (1) complete the IS Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a the Undergraduate Student Services Coordinator will email you a permission number to enroll.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/52998/1183
Instructor Supplied Information Last Updated:
4 September 2007

Spring 2018  |  FSCN 4311 Section 001: Chemical Reactions in Food Systems (53295)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 03/09/2018
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Ruttan Hall B30
 
02/16/2018 - 03/09/2018
Fri 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
 
03/23/2018 - 04/27/2018
Fri 12:50PM - 04:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Enrollment Status:
Open (26 of 30 seats filled)
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
Class Notes:
When appropriate, lab meets in ABLMS 135.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53295/1183

Spring 2018  |  FSCN 4311 Section 002: Chemical Reactions in Food Systems (70048)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 03/09/2018
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Magrath Library 6
 
02/15/2018 - 03/08/2018
Thu 11:15AM - 02:15PM
UMTC, St Paul
Virtual Rooms LAB-TBA
 
03/22/2018 - 04/26/2018
Thu 11:15AM - 03:15PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Enrollment Status:
Open (7 of 10 seats filled)
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/70048/1183

Spring 2018  |  FSCN 4332 Section 001: Food Processing Operations (53097)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (35 of 40 seats filled)
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/53097/1183
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2018  |  FSCN 4332 Section 002: Food Processing Operations (53098)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (35 of 35 seats filled)
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/53098/1183
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2018  |  FSCN 4349 Section 001: Food Science Capstone (53290)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 134
Enrollment Status:
Closed (30 of 30 seats filled)
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53290/1183

Spring 2018  |  FSCN 4481 Section 001: Sensory Evaluation of Food Quality (53378)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/16/2018 - 03/05/2018
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 10
Enrollment Status:
Open (29 of 40 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53378/1183

Spring 2018  |  FSCN 4481 Section 002: Sensory Evaluation of Food Quality (53473)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/16/2018 - 03/05/2018
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/16/2018 - 03/05/2018
Wed 03:00PM - 03:50PM
UMTC, St Paul
Magrath Library 8
Enrollment Status:
Open (14 of 15 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53473/1183

Spring 2018  |  FSCN 4481 Section 003: Sensory Evaluation of Food Quality (53474)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/16/2018 - 03/05/2018
Wed 11:45AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
 
01/16/2018 - 03/05/2018
Wed 01:55PM - 02:45PM
UMTC, St Paul
Magrath Library 8
Enrollment Status:
Open (15 of 20 seats filled)
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53474/1183

Spring 2018  |  FSCN 4612 Section 001: Advanced Human Nutrition (53420)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon, Wed 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (51 of 100 seats filled)
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. prereq: 1112, [CHEM 1022 or CHEM 1062 and CHEM 1066], [BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211]
Class Description:
This course covers how we learn about normal human nutrition. We discuss nutrient requirements and how these are determined. Emphasis is on the physiological basis for nutrition. Digestion and absorption of food are emphasized. Sports nutrition and energy balance are also covered extensively. Students will review a nutrition topic and write a research proposal. We also cover dietary recommendations and nutrition policy. The class is designed for undergraduates in nutrition who have completed an introductory nutrition class.
Grading:
50% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Class Participation
Exam Format:
multiple choice, true/false
Class Format:
75% Lecture
25% Discussion
Workload:
50 Pages Reading Per Week
25 Pages Writing Per Term
4 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/53420/1183
Instructor Supplied Information Last Updated:
2 July 2012

Spring 2018  |  FSCN 4613 Section 001: Experimental Nutrition (52993)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Fri 11:45AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (90 of 109 seats filled)
Also Offered:
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/52993/1183
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2018  |  FSCN 4613 Section 002: Experimental Nutrition (52867)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (28 of 28 seats filled)
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Notes:
Section 002 is reserved for graduating Nutrition majors who have other class conflicts.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/52867/1183
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2018  |  FSCN 4613 Section 003: Experimental Nutrition (52999)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (31 of 28 seats filled)
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/52999/1183
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2018  |  FSCN 4613 Section 005: Experimental Nutrition (53285)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Enrollment Status:
Closed (31 of 28 seats filled)
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/53285/1183
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2018  |  FSCN 4614W Section 001: Community Nutrition (52868)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (82 of 100 seats filled)
Also Offered:
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52868/1183

Spring 2018  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (53308)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Peters Hall 155
Enrollment Status:
Open (12 of 30 seats filled)
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/53308/1183
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2018  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (52869)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Wed 06:00PM - 08:45PM
UMTC, St Paul
Biological Sciences Center 64
Enrollment Status:
Open (46 of 90 seats filled)
Also Offered:
Course Catalog Description:
Pathology, management, and nutrition therapy for disorders of the cardiovascular, endocrine, urinary, and neuromuscular and skeletal systems. Nutrition intervention for inborn errors of metabolism, and eating disorders and obesity. prereq: FSCN 4665
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52869/1183

Spring 2018  |  FSCN 4732 Section 001: Food and Nutrition Management (52870)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Enrollment Status:
Open (44 of 90 seats filled)
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52870/1183

Spring 2018  |  FSCN 5481 Section 001: Sensory Evaluation of Food Quality (53475)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 10
Enrollment Status:
Open (7 of 10 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/53475/1183
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2018  |  FSCN 5481 Section 002: Sensory Evaluation of Food Quality (53472)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Wed 11:45AM - 12:35PM
UMTC, St Paul
Virtual Rooms LAB-TBA
 
01/16/2018 - 05/04/2018
Wed 01:55PM - 02:45PM
UMTC, St Paul
Virtual Rooms LAB-TBA
Enrollment Status:
Open (7 of 10 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/53472/1183
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2018  |  FSCN 5531 Section 001: Grains: Introduction to Cereal Chemistry and Technology (70166)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Wed 06:00PM - 07:55PM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (11 of 40 seats filled)
Also Offered:
Course Catalog Description:
Origins, structure, biochemistry, and cellular properties of major cereal grains as they relate to primary processing (milling) and secondary processing (production of cereal products). prereq: Biol 1009, Chem 1022
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/70166/1183

Spring 2018  |  FSCN 5601 Section 001: Management of Eating Disorders (53357)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Closed (32 of 30 seats filled)
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/53357/1183
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2018  |  FSCN 8310 Section 001: General Seminar (52888)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Tue 03:30PM - 04:30PM
UMTC, St Paul
Ruttan Hall 143
Enrollment Status:
Closed (1 of 0 seats filled)
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52888/1183

Spring 2018  |  FSCN 8318 Section 001: Current Issues in Food Science (52889)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
Fri 08:30AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 223A
Enrollment Status:
Open (12 of 20 seats filled)
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry. Prerequisites: FSCN 4112, FSCN 4121, Department Consent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/52889/1183

Spring 2018  |  FSCN 8330 Section 001: Research Topics (53105)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Closed (0 of 0 seats filled)
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register: (1) complete the Directed/Independent Study Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a permission number will be emailed to you.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53105/1183

Spring 2018  |  FSCN 8333 Section 001: FTE: Master's (53021)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (2 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53021/1183

Spring 2018  |  FSCN 8391 Section 001: Independent Study: Food Science (53004)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/16/2018 - 05/04/2018
12:00AM - 12:00AM
UMTC, St Paul
Enrollment Status:
Open (3 of 10 seats filled)
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53004/1183

Spring 2018  |  FSCN 8444 Section 001: FTE: Doctoral (53038)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (1 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53038/1183

Spring 2018  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (53056)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (0 of 200 seats filled)
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53056/1183

Spring 2018  |  FSCN 8777 Section 001: Thesis Credits: Master's (53068)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (15 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53068/1183

Spring 2018  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (53088)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Enrollment Status:
Open (16 of 200 seats filled)
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53088/1183

Fall 2017  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (19222)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue 01:15PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating.
Class Notes:
This course is designed for new students who have declared the Food Science or Nutrition major. Advising, degree progress, scholarships, and other topics useful to new students will be covered. If you are looking for an introductory course to the subjects of Food Science or Nutrition, FSCN 1011, Science of Food and Cooking, or FSCN 1112, Principles of Nutrition, are recommended.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19222/1179

Fall 2017  |  FSCN 1011 Section 001: Science of Food and Cooking (19047)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19047/1179
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2017  |  FSCN 1011 Section 002: Science of Food and Cooking (19048)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19048/1179
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2017  |  FSCN 1011 Section 003: Science of Food and Cooking (19049)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Thu 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19049/1179
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2017  |  FSCN 1011 Section 004: Science of Food and Cooking (19050)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Fri 08:30AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are interested in this lab section, please add yourself to the wait list. We will open up additional seats if there is sufficient interest. Contact Sara Cannon at scannon@umn.edu with questions.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19050/1179
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2017  |  FSCN 1011 Section 005: Science of Food and Cooking (19051)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Fri 12:50PM - 02:40PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19051/1179
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2017  |  FSCN 1012 Section 001: Sports Nutrition (19311)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Off Campus
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19311/1179

Fall 2017  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (18625)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/18625/1179
Instructor Supplied Information Last Updated:
21 May 2007

Fall 2017  |  FSCN 1112 Section 001: Principles of Nutrition (19209)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 230
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19209/1179

Fall 2017  |  FSCN 1112 Section 002: Principles of Nutrition (18626)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue, Thu 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 114
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18626/1179

Fall 2017  |  FSCN 1112 Section B10: Principles of Nutrition (18886)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Sep - Jun
 
09/15/2017 - 06/15/2018
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This course is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18886/1179

Fall 2017  |  FSCN 1112 Section C11: Principles of Nutrition (18887)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Oct - Jul
 
10/15/2017 - 07/15/2018
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This course is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18887/1179

Fall 2017  |  FSCN 1112 Section D11: Principles of Nutrition (18888)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Nov - Aug
 
11/15/2017 - 08/15/2018
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. This course is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18888/1179

Fall 2017  |  FSCN 1112 Section E11: Principles of Nutrition (18959)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Grade Sort
Online Course
Times and Locations:
Independent Study Dec - Sep
 
12/15/2017 - 09/15/2018
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 11/30 is the last day to register. No permissions/late registration, no exceptions. This course is for nonmajors.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18959/1179

Fall 2017  |  FSCN 1905 Section 001: Antioxidants: How they protect your food and body (19316)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Freshman Seminar
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 223A
Course Catalog Description:
This course will review how changes take place in food and biological systems in the absence and presence of antioxidants. We will concentrate on what antioxidants are, how they act, and how they protect food from deterioration and the body from deteriorative changes.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19316/1179

Fall 2017  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (19210)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Wed 02:00PM - 05:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19210/1179

Fall 2017  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (19211)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19211/1179

Fall 2017  |  FSCN 2021 Section 001: Introductory Microbiology (18637)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B35
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/18637/1179
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2017  |  FSCN 2021 Section 002: Introductory Microbiology (18638)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18638/1179

Fall 2017  |  FSCN 2021 Section 003: Introductory Microbiology (18639)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18639/1179

Fall 2017  |  FSCN 3102 Section 001: Introduction to Food Science (18627)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18627/1179
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2017  |  FSCN 3102 Section 002: Introduction to Food Science (18628)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18628/1179
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2017  |  FSCN 3102 Section 003: Introduction to Food Science (18706)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18706/1179
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2017  |  FSCN 3102 Section 004: Introduction to Food Science (18838)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Thu 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18838/1179
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2017  |  FSCN 3102 Section 005: Introduction to Food Science (18930)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Thu 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18930/1179
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2017  |  FSCN 3612 Section 001: Life Cycle Nutrition (18629)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18629/1179

Fall 2017  |  FSCN 3614 Section 001: Nutrition Education and Counseling (18863)

Instructor(s)
Class Component:
Discussion
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Effective communication skills are essential for all food and nutrition professionals whether working in clinical, community, management, or food service settings. This course is divided into two components: nutrition education and counseling. These two components will first teach the necessary knowledge and skills required of entry level dietitians such as educational theory and techniques, counseling theory and methods, interviewing techniques, and health literacy. You will also develop and practice these skills through application verbally in breakout sessions as well as written. The written component for the education section will include an interview paper; several informal activities in class all which will help develop and practice skills to complete the final project of developing a nutrition education lesson plan. The syllabus will focus on the nutrition education component. prereq: 1112
Class Notes:
Breakout sessions will take place during class time on Mondays and Wednesdays. Students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18863/1179

Fall 2017  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (18630)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Thu 08:05AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18630/1179

Fall 2017  |  FSCN 3732 Section 001: Food Service Operations Management (18631)

Instructor(s)
Len Marquart (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18631/1179

Fall 2017  |  FSCN 4096 Section 001: Professional Experience Program: Internship (18718)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
Complete a copy of the internship form found at: https://fscn.cfans.umn.edu/graduate-programs/student-forms. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18718/1179

Fall 2017  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (18962)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18962/1179

Fall 2017  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (18960)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B45
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/18960/1179
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2017  |  FSCN 4123 Section 001: Molecular Biology for Applied Scientists (19212)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5123 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2017 - 10/23/2017
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Half semester course. Two hours/week for 8 weeks. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Notes:
Half semester course. Two hours/week for 8 weeks. Meets with FSCN 5123. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent Max credits: 1, Max completions: 1
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19212/1179

Fall 2017  |  FSCN 4131 Section 001: Food Quality (18699)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
Class Description:
Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
Textbooks:
https://bookstores.umn.edu/course-lookup/18699/1179
Instructor Supplied Information Last Updated:
10 April 2009

Fall 2017  |  FSCN 4291 Section 001: Independent Study (18711)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have the form signed by your faculty adviser or project adviser, and return to Sara Cannon in 225k FSCN (scannon@umn.edu) for approval by the Department Head and a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/18711/1179
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2017  |  FSCN 4312W Section 001: Food Analysis (18635)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/18635/1179
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2017  |  FSCN 4312W Section 002: Food Analysis (18636)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/18636/1179
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2017  |  FSCN 4312W Section 003: Food Analysis (19071)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/19071/1179
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2017  |  FSCN 4349 Section 001: Food Science Capstone (19067)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 134
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19067/1179

Fall 2017  |  FSCN 4612 Section 001: Advanced Human Nutrition (18632)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. prereq: 1112, [CHEM 1022 or CHEM 1062 and CHEM 1066], [BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211]
Class Description:
This course covers how we learn about normal human nutrition. We discuss nutrient requirements and how these are determined. Emphasis is on the physiological basis for nutrition. Digestion and absorption of food are emphasized. Sports nutrition and energy balance are also covered extensively. Students will review a nutrition topic and write a research proposal. We also cover dietary recommendations and nutrition policy. The class is designed for undergraduates in nutrition who have completed an introductory nutrition class.
Grading:
50% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Class Participation
Exam Format:
multiple choice, true/false
Class Format:
75% Lecture
25% Discussion
Workload:
50 Pages Reading Per Week
25 Pages Writing Per Term
4 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/18632/1179
Instructor Supplied Information Last Updated:
2 July 2012

Fall 2017  |  FSCN 4621W Section 001: Nutrition and Metabolism (18867)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate.
Class Description:
This course is designed to provide students with an understanding of carbohydrate, lipid and protein metabolism. Emphases are on main metabolic pathways of three macronutrients and their interrelationship. Main concepts to be introduced include anabolic, catabolic, and amphibolic metabolism and regulation of carbohydrate, lipid and protein. These concepts will assure an understanding of how macronutrient metabolism is regulated to fulfill energy needs for maintaining the body's metabolic and physiological functions. A variety of activities such as small and large group discussions, quizzes, written reports or papers, etc. will be used to prepare students to evaluate scientific discoveries and developments that affect their lives, and formulate opinions about related issues.
Grading:
24% Midterm Exam
20% Final Exam
20% Reports/Papers
14% Quizzes
16% Other Evaluation Other Grading Information: homework
Exam Format:
multiple choice and short answer
Class Format:
90% Lecture
10% Discussion
Workload:
50 Pages Reading Per Week
10 Pages Writing Per Term
4 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/18867/1179
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2017  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (18633)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Wed 06:00PM - 08:45PM
UMTC, St Paul
Biological Sciences Center 64
Also Offered:
Course Catalog Description:
Nutrition assessment and support. Pathology, management, and nutrition therapy for disorders of the gastrointestinal, immune, and respiratory systems, and cancer. prereq: 4612, Phsl 3051
Class Notes:
Additional times will be schedule for exams
Class Description:
Nutritional assessment and support; fluid and electrolyte balance; medication/diet interactions. Nutritional intervention in hypermetabolic conditions, disorders of the gastrointestinal system, and in cancer and AIDS. Interventions for pediatric and adult patients/clients.
Class Format:
55% Lecture
15% Discussion
30% Other Style Individual and Group Case Work
Workload:
50 Pages Reading Per Week
4 Exam(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/18633/1179
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2017  |  FSCN 4667 Section 001: Senior Seminar for the Didactic Program in Dietetics (19095)

Instructor(s)
Therese Liffrig (Secondary Instructor)
Corrie Marion (Secondary Instructor)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
 
09/22/2017
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/06/2017
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/27/2017
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/03/2017
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/17/2017
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
12/01/2017
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
Class Notes:
For permission to enroll contact Sara Cannon at scannon@umn.edu. On each "FIPCC Friday" in fall 2017, your small group will meet at 1:30 - 3:30 p.m.: September 22 October 6 October 27 November 3 "ONLINE SESSION" November 17 December 1 These required interprofessional sessions will be held on Fridays from 1:30 to 3:30 pm. Your session COULD BE IN MINNEAPOLIS. Sessions will be held in rooms on both the St. Paul and Minneapolis campus. Please plan accordingly for travel time from other classes. Rooms TBA. Class will NOT be held every Friday.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19095/1179

Fall 2017  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (19096)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B45
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19096/1179

Fall 2017  |  FSCN 5123 Section 001: Molecular Biology for Applied Scientists (19223)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4123 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Notes:
Meets with FSCN 4123 Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19223/1179

Fall 2017  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (19094)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. Prereq: Food Science Grad Student Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19094/1179

Fall 2017  |  FSCN 5312 Section 001: Food Analysis (19107)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19107/1179

Fall 2017  |  FSCN 5312 Section 002: Food Analysis (19108)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19108/1179

Fall 2017  |  FSCN 5461 Section 001: Food Packaging (19246)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue 06:05PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 23
Also Offered:
Course Catalog Description:
Materials, principles, and procedures of packaging as they apply to food products. Emphasis is on consumer products, but the principles also apply to bulk and institutional foods and ingredients. prereq: 1102, 3102, Phys 1102 or Phys 1302
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19246/1179

Fall 2017  |  FSCN 5601 Section 001: Management of Eating Disorders (19097)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B30
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/19097/1179
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2017  |  FSCN 8310 Section 001: General Seminar (18658)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Wed 03:30PM - 04:30PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18658/1179

Fall 2017  |  FSCN 8330 Section 001: Research Topics (18781)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
12:00AM - 12:00AM
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/undergraduate_programs/forms/index.htm. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18781/1179

Fall 2017  |  FSCN 8333 Section 001: FTE: Master's (18737)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18737/1179

Fall 2017  |  FSCN 8336 Section 001: Lipid Chemistry and Rancidity of Foods (37216)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Thu 11:45AM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 223A
Course Catalog Description:
Chemistry of food lipid oxidation/rancidification. Protective functions of antioxidants. prereq: 4112
Class Notes:
Class will meet in ABLMS 223
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/37216/1179

Fall 2017  |  FSCN 8338 Section 001: Antioxidants in Food: Practical Applications (19296)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
Thu 11:45AM - 01:40PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Course Catalog Description:
Mechanisms of antioxidant activities in food systems. Free radical scavengers, hydroperoxide stabilizers, synergists, metal chelators, singlet oxygen quenchers, substance reducing hydroperoxides. Practical applications of antioxidants in various food systems, effect of antioxidants on health/diseases. prereq: 4111, Bioc 3021, food chemistry, organic chemistry, biochemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19296/1179

Fall 2017  |  FSCN 8391 Section 001: Independent Study: Food Science (18712)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
12:00AM - 12:00AM
Off Campus
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu for approval by the Department Head and a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18712/1179

Fall 2017  |  FSCN 8444 Section 001: FTE: Doctoral (18750)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18750/1179

Fall 2017  |  FSCN 8777 Section 001: Thesis Credits: Master's (18772)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18772/1179

Fall 2017  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (18726)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/05/2017 - 12/13/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18726/1179

Summer 2017  |  FSCN 1012 Section 001: Sports Nutrition (88934)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
06/12/2017 - 08/04/2017
Off Campus
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/88934/1175

Summer 2017  |  FSCN 1112 Section B10: Principles of Nutrition (83241)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study May - Feb
 
05/15/2017 - 02/15/2018
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83241/1175

Summer 2017  |  FSCN 1112 Section C10: Principles of Nutrition (83242)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jun - Mar
 
06/15/2017 - 03/15/2018
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83242/1175

Summer 2017  |  FSCN 1112 Section D10: Principles of Nutrition (83243)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jul - Apr
 
07/15/2017 - 04/15/2018
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83243/1175

Summer 2017  |  FSCN 1112 Section E10: Principles of Nutrition (83244)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Aug - May
 
08/15/2017 - 05/15/2018
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 7/31 is the last day to register. No permissions/late registrations, no exceptions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83244/1175

Summer 2017  |  FSCN 4096 Section 001: Professional Experience Program: Internship (83286)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Summer Session 10 wk
 
06/12/2017 - 08/18/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83286/1175

Summer 2017  |  FSCN 4291 Section 001: Independent Study (83369)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/12/2017 - 08/04/2017
12:00AM - 12:00AM
UMTC, East Bank
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83369/1175
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2017  |  FSCN 4291 Section 002: Independent Study (83281)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
May Session
 
05/22/2017 - 06/09/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83281/1175
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2017  |  FSCN 8333 Section 001: FTE: Master's (83297)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/12/2017 - 08/18/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83297/1175

Summer 2017  |  FSCN 8391 Section 001: Independent Study: Food Science (83280)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
06/12/2017 - 08/04/2017
12:00AM - 12:00AM
UMTC, St Paul
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83280/1175

Summer 2017  |  FSCN 8444 Section 001: FTE: Doctoral (83308)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/12/2017 - 08/18/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83308/1175

Summer 2017  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (83319)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/12/2017 - 08/18/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83319/1175

Summer 2017  |  FSCN 8777 Section 001: Thesis Credits: Master's (83330)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/12/2017 - 08/18/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83330/1175

Summer 2017  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (83348)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/12/2017 - 08/18/2017
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83348/1175

Spring 2017  |  FSCN 1011 Section 001: Science of Food and Cooking (53909)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53909/1173
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2017  |  FSCN 1011 Section 002: Science of Food and Cooking (53910)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53910/1173
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2017  |  FSCN 1011 Section 003: Science of Food and Cooking (53911)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53911/1173
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2017  |  FSCN 1011 Section 004: Science of Food and Cooking (53912)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53912/1173
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2017  |  FSCN 1011 Section 005: Science of Food and Cooking (53913)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/53913/1173
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2017  |  FSCN 1012 Section 001: Sports Nutrition (70432)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Off Campus
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
Sports Nutrition is offered in a completely online format.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/70432/1173

Spring 2017  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (53375)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
I Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks including the public perception of these risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to ensure foods are safe. After a general review of risk the course will focus on hot issues including the new initiatives on allergens, bio-terrorism, GMOs, obesity, trans fatty acids, Johness disease and health claims. The course will emphasize government regulations with respect to adulteration, food and misbranding.as the means for ensuring food safety. Thermal processing, high pressure and irradiation which will be described as examples of the technologies used in food processing to reduce risk and assure a safe food supply. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes the public policy process , critical thinking skills and internet use. There are 8-10 in class questions, two written assignments (scenario writing) and two in class open book quizzes. critical thinking skills and internet use. You will be made aware of the magnitude of the food safety issue and the use of public policy to manage inherent risk, as related to processing, distribution and preparation of food at home and in food service. We will cover methods used to control and maintain both safety and quality in the processing and distribution of foods.
Grading:
33% Reports/Papers
67% Quizzes
Exam Format:
Short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Other Workload: *best grade for two out of three papers counted
Textbooks:
https://bookstores.umn.edu/course-lookup/53375/1173
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2017  |  FSCN 1112 Section 001: Principles of Nutrition (61003)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon, Wed 08:00AM - 09:15AM
UMTC, West Bank
Anderson Hall 270
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/61003/1173

Spring 2017  |  FSCN 1112 Section 002: Principles of Nutrition (53376)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 114
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53376/1173

Spring 2017  |  FSCN 1112 Section B10: Principles of Nutrition (53653)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jan - Oct
 
01/15/2017 - 10/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53653/1173

Spring 2017  |  FSCN 1112 Section C10: Principles of Nutrition (53654)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Feb - Nov
 
02/15/2017 - 11/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53654/1173

Spring 2017  |  FSCN 1112 Section D10: Principles of Nutrition (53513)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Mar - Dec
 
03/15/2017 - 12/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53513/1173

Spring 2017  |  FSCN 1112 Section E10: Principles of Nutrition (53514)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Apr - Jan
 
04/15/2017 - 01/15/2018
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 3/31 is the last day to register. No permissions/late registration, no exceptions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53514/1173

Spring 2017  |  FSCN 2001 Section 001: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (54001)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 146
Also Offered:
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/54001/1173
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2017  |  FSCN 2001 Section 002: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (66863)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 2002 Section 001
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/66863/1173
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2017  |  FSCN 2001 Section 003: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (66864)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 2002 Section 002
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Fri 10:00AM - 01:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/66864/1173
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2017  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (54004)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 2001 Section 002
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54004/1173

Spring 2017  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (66865)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 2001 Section 003
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Fri 10:00AM - 01:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/66865/1173

Spring 2017  |  FSCN 2021 Section 001: Introductory Microbiology (53850)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53850/1173

Spring 2017  |  FSCN 2021 Section 002: Introductory Microbiology (53851)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53851/1173

Spring 2017  |  FSCN 2021 Section 003: Introductory Microbiology (53852)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53852/1173

Spring 2017  |  FSCN 2021 Section 004: Introductory Microbiology (53919)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53919/1173

Spring 2017  |  FSCN 3612 Section 001: Life Cycle Nutrition (54007)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54007/1173

Spring 2017  |  FSCN 3615 Section 001: Sociocultural Aspects of Food, Nutrition, and Health (53378)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Wed, Fri 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/53378/1173
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2017  |  FSCN 3615 Section 002: Sociocultural Aspects of Food, Nutrition, and Health (54008)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/54008/1173
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2017  |  FSCN 4096 Section 001: Professional Experience Program: Internship (53626)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Off Campus
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan which can be found at cfans.umn.edu. If you are doing an Internship in the Food Processing Industry, please find the form at fscn.cfans.umn.edu. Return the form to the internship coordinator, Sara Cannon, in Room 225K FScN or email fscnug@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53626/1173

Spring 2017  |  FSCN 4121 Section 001: Food Microbiology (53377)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53377/1173

Spring 2017  |  FSCN 4121 Section 002: Food Microbiology (53833)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53833/1173

Spring 2017  |  FSCN 4121 Section 003: Food Microbiology (61004)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue, Thu 08:30AM - 10:25AM
UMTC, East Bank
Food Science/Nutrition 218
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/61004/1173

Spring 2017  |  FSCN 4291 Section 001: Independent Study (53515)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Off Campus
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register for Independent Study (IS) credits: (1) complete the IS Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a the Undergraduate Student Services Coordinator will email you a permission number to enroll.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/53515/1173
Instructor Supplied Information Last Updated:
4 September 2007

Spring 2017  |  FSCN 4311 Section 001: Chemical Reactions in Food Systems (53842)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 03/10/2017
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
Ruttan Hall B36
 
03/24/2017 - 05/05/2017
Fri 12:50PM - 04:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
 
02/24/2017 - 03/10/2017
Fri 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
Class Notes:
When appropriate, lab meets in ABLMS 135.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53842/1173

Spring 2017  |  FSCN 4332 Section 001: Food Processing Operations (53615)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/53615/1173
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2017  |  FSCN 4332 Section 002: Food Processing Operations (53616)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Auto Enrolls With:
Section 001
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/53616/1173
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2017  |  FSCN 4349 Section 001: Food Science Capstone (53837)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Notes:
This course will be offered in Spring 2015
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53837/1173

Spring 2017  |  FSCN 4481 Section 001: Sensory Evaluation of Food Quality (53943)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/17/2017 - 03/06/2017
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 395
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53943/1173

Spring 2017  |  FSCN 4481 Section 002: Sensory Evaluation of Food Quality (54074)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/17/2017 - 03/06/2017
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/17/2017 - 03/06/2017
Wed 03:00PM - 03:50PM
UMTC, St Paul
Learning & Environmental Sci 230
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54074/1173

Spring 2017  |  FSCN 4481 Section 003: Sensory Evaluation of Food Quality (54075)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/17/2017 - 03/06/2017
Wed 11:45AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
 
01/17/2017 - 03/06/2017
Wed 01:55PM - 02:45PM
UMTC, St Paul
Learning & Environmental Sci 230
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54075/1173

Spring 2017  |  FSCN 4612 Section 001: Advanced Human Nutrition (53996)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 33
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. prereq: 1112, [CHEM 1022 or CHEM 1062 and CHEM 1066], [BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211]
Class Description:
This course covers how we learn about normal human nutrition. We discuss nutrient requirements and how these are determined. Emphasis is on the physiological basis for nutrition. Digestion and absorption of food are emphasized. Sports nutrition and energy balance are also covered extensively. Students will review a nutrition topic and write a research proposal. We also cover dietary recommendations and nutrition policy. The class is designed for undergraduates in nutrition who have completed an introductory nutrition class.
Grading:
50% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Class Participation
Exam Format:
multiple choice, true/false
Class Format:
75% Lecture
25% Discussion
Workload:
50 Pages Reading Per Week
25 Pages Writing Per Term
4 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/53996/1173
Instructor Supplied Information Last Updated:
2 July 2012

Spring 2017  |  FSCN 4613 Section 001: Experimental Nutrition (53510)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/53510/1173
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2017  |  FSCN 4613 Section 002: Experimental Nutrition (53379)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Notes:
Section 002 is reserved for graduating Nutrition majors who have other class conflicts. Please contact Anna Cariad-Barrett (cariad@umn.edu) for a permission number.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/53379/1173
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2017  |  FSCN 4613 Section 003: Experimental Nutrition (53516)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/53516/1173
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2017  |  FSCN 4613 Section 005: Experimental Nutrition (53831)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/53831/1173
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2017  |  FSCN 4614W Section 001: Community Nutrition (53380)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53380/1173

Spring 2017  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (53855)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/53855/1173
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2017  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (53381)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Wed 04:30PM - 07:15PM
UMTC, St Paul
Biological Sciences Center 64
Also Offered:
Course Catalog Description:
Pathology, management, and nutrition therapy for disorders of the cardiovascular, endocrine, urinary, and neuromuscular and skeletal systems. Nutrition intervention for inborn errors of metabolism, and eating disorders and obesity. prereq: FSCN 4665
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53381/1173

Spring 2017  |  FSCN 4732 Section 001: Food and Nutrition Management (53382)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53382/1173

Spring 2017  |  FSCN 5521 Section 001: Flavor Technology (70508)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Wed 04:05PM - 06:00PM
UMTC, St Paul
Ruttan Hall B22
Also Offered:
Course Catalog Description:
Overview of flavor chemistry/related technology. Analytical techniques, mechanisms of flavor development (chemical/ biogenesis), off-flavors, industrial production/application of food flavorings. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/70508/1173

Spring 2017  |  FSCN 5601 Section 001: Management of Eating Disorders (53915)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B25
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/53915/1173
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2017  |  FSCN 8310 Section 001: General Seminar (53402)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Tue 03:30PM - 04:30PM
UMTC, St Paul
Ruttan Hall B45
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53402/1173

Spring 2017  |  FSCN 8318 Section 001: Current Issues in Food Science (53403)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Fri 08:30AM - 10:25AM
UMTC, St Paul
Ruttan Hall B26
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry. Prerequisites: FSCN 4112, FSCN 4121, Department Consent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53403/1173

Spring 2017  |  FSCN 8330 Section 001: Research Topics (53623)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
12:00AM - 12:00AM
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register: (1) complete the Directed/Independent Study Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a permission number will be emailed to you.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53623/1173

Spring 2017  |  FSCN 8331 Section 001: Food Proteins (53999)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
Wed 01:55PM - 03:45PM
UMTC, St Paul
Ruttan Hall B25
Also Offered:
Course Catalog Description:
Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems. prereq: 4112, 4312
Class Description:
The course covers basic protein chemistry with emphasis on structure/function relationship in food systems. Specifically, the course covers: basic protein composition and structure; inter- and intra- molecular interactions; protein isolation, identification and analysis; physicochemical characteristics and functional properties of various food proteins (i.e. milk, egg, meat, cereal, and legume/oilseeds); effect of processing and storage on the chemical, functional and nutritional quality of proteins; protein modifications; and enzyme kinetics. In this course the students will learn about the role of proteins in food through understanding the relationship between chemical structure and function under various processes and applications. Students will also learn about the different techniques utilized to modify the functional, nutritional and health benefits of food proteins, through chemical and enzymatic modifications as well as through biotechnology.
Textbooks:
https://bookstores.umn.edu/course-lookup/53999/1173
Instructor Supplied Information Last Updated:
19 November 2010

Spring 2017  |  FSCN 8333 Section 001: FTE: Master's (53539)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53539/1173

Spring 2017  |  FSCN 8391 Section 001: Independent Study: Food Science (53521)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/17/2017 - 05/05/2017
12:00AM - 12:00AM
UMTC, St Paul
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53521/1173

Spring 2017  |  FSCN 8444 Section 001: FTE: Doctoral (53556)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53556/1173

Spring 2017  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (53574)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53574/1173

Spring 2017  |  FSCN 8777 Section 001: Thesis Credits: Master's (53586)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53586/1173

Spring 2017  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (53606)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53606/1173

Fall 2016  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (19498)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue 01:15PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating.
Class Notes:
This course is designed for new students who have declared the Food Science or Nutrition major. Advising, degree progress, scholarships, and other topics useful to new students will be covered. If you are looking for an introductory course to the subjects of Food Science or Nutrition, FSCN 1011, Science of Food and Cooking, or FSCN 1112, Principles of Nutrition, are recommended.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19498/1169

Fall 2016  |  FSCN 1011 Section 001: Science of Food and Cooking (19299)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19299/1169
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2016  |  FSCN 1011 Section 002: Science of Food and Cooking (19300)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19300/1169
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2016  |  FSCN 1011 Section 003: Science of Food and Cooking (19301)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Thu 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19301/1169
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2016  |  FSCN 1011 Section 004: Science of Food and Cooking (19302)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Fri 08:30AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
If you are interested in this lab section, please add yourself to the wait list. We will open up additional seats if there is sufficient interest. Contact Sara Cannon at scannon@umn.edu with questions.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19302/1169
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2016  |  FSCN 1011 Section 005: Science of Food and Cooking (19303)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Fri 12:50PM - 02:40PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/19303/1169
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2016  |  FSCN 1012 Section 001: Sports Nutrition (35750)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Off Campus
Also Offered:
Course Catalog Description:
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
Class Notes:
FSCN 1012, Sports Nutrition is completely online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35750/1169

Fall 2016  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (18826)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/18826/1169
Instructor Supplied Information Last Updated:
21 May 2007

Fall 2016  |  FSCN 1112 Section 001: Principles of Nutrition (19483)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 220
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19483/1169

Fall 2016  |  FSCN 1112 Section 002: Principles of Nutrition (18827)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue, Thu 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 114
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18827/1169

Fall 2016  |  FSCN 1112 Section B10: Principles of Nutrition (19108)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Sep - Jun
 
09/15/2016 - 06/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19108/1169

Fall 2016  |  FSCN 1112 Section C10: Principles of Nutrition (19109)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Oct - Jul
 
10/15/2016 - 07/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19109/1169

Fall 2016  |  FSCN 1112 Section D10: Principles of Nutrition (19110)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Nov - Aug
 
11/15/2016 - 08/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19110/1169

Fall 2016  |  FSCN 1112 Section E10: Principles of Nutrition (19196)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Dec - Sep
 
12/15/2016 - 09/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 11/30 is the last day to register. No permissions/late registration, no exceptions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19196/1169

Fall 2016  |  FSCN 1905 Section 001: Topics: Freshman Seminar (36073)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Freshman Seminar
Topics Course
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B26
Course Catalog Description:
Topics vary.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/36073/1169

Fall 2016  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (19484)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Wed 02:00PM - 05:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19484/1169

Fall 2016  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (19485)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19485/1169

Fall 2016  |  FSCN 2021 Section 001: Introductory Microbiology (18838)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B25
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/18838/1169
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2016  |  FSCN 2021 Section 002: Introductory Microbiology (18839)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18839/1169

Fall 2016  |  FSCN 2021 Section 003: Introductory Microbiology (18840)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18840/1169

Fall 2016  |  FSCN 2021 Section 004: Introductory Microbiology (19298)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Fri 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19298/1169

Fall 2016  |  FSCN 3102 Section 001: Introduction to Food Science (18828)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18828/1169
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2016  |  FSCN 3102 Section 002: Introduction to Food Science (18829)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18829/1169
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2016  |  FSCN 3102 Section 003: Introduction to Food Science (18912)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18912/1169
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2016  |  FSCN 3102 Section 004: Introduction to Food Science (19060)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Thu 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/19060/1169
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2016  |  FSCN 3102 Section 005: Introduction to Food Science (19154)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Thu 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/19154/1169
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2016  |  FSCN 3612 Section 001: Life Cycle Nutrition (18830)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18830/1169

Fall 2016  |  FSCN 3614 Section 001: Nutrition Education and Counseling (19085)

Instructor(s)
Class Component:
Discussion
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Effective communication skills are essential for all food and nutrition professionals whether working in clinical, community, management, or food service settings. This course is divided into two components: nutrition education and counseling. These two components will first teach the necessary knowledge and skills required of entry level dietitians such as educational theory and techniques, counseling theory and methods, interviewing techniques, and health literacy. You will also develop and practice these skills through application verbally in breakout sessions as well as written. The written component for the education section will include an interview paper; several informal activities in class all which will help develop and practice skills to complete the final project of developing a nutrition education lesson plan. The syllabus will focus on the nutrition education component. prereq: 1112
Class Notes:
Breakout sessions will take place during class time on Mondays and Wednesdays. Students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19085/1169

Fall 2016  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (18831)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Thu 08:05AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18831/1169

Fall 2016  |  FSCN 3732 Section 001: Food Service Operations Management (18832)

Instructor(s)
Len Marquart (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18832/1169

Fall 2016  |  FSCN 4096 Section 001: Professional Experience Program: Internship (18925)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
Complete a copy of the internship form found at: https://fscn.cfans.umn.edu/graduate-programs/student-forms. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18925/1169

Fall 2016  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (19199)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19199/1169

Fall 2016  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (19197)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Fri 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/19197/1169
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2016  |  FSCN 4123 Section 001: Molecular Biology for Applied Scientists (19486)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5123 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
Half semester course. Two hours/week for 8 weeks. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Notes:
Half semester course. Two hours/week for 8 weeks. Meets with FSCN 5123. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent Max credits: 1, Max completions: 1
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19486/1169

Fall 2016  |  FSCN 4131 Section 001: Food Quality (18904)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
Class Description:
Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
Textbooks:
https://bookstores.umn.edu/course-lookup/18904/1169
Instructor Supplied Information Last Updated:
10 April 2009

Fall 2016  |  FSCN 4291 Section 001: Independent Study (18918)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have the form signed by your faculty adviser or project adviser, and return to Sara Cannon in 225k FSCN (scannon@umn.edu) for approval by the Department Head and a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/18918/1169
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2016  |  FSCN 4312W Section 001: Food Analysis (18836)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Notes:
As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/18836/1169
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2016  |  FSCN 4312W Section 002: Food Analysis (18837)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/18837/1169
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2016  |  FSCN 4312W Section 003: Food Analysis (19327)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/19327/1169
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2016  |  FSCN 4349 Section 001: Food Science Capstone (19322)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 134
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19322/1169

Fall 2016  |  FSCN 4612 Section 001: Advanced Human Nutrition (18833)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. prereq: 1112, [CHEM 1022 or CHEM 1062 and CHEM 1066], [BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211]
Class Description:
This course covers how we learn about normal human nutrition. We discuss nutrient requirements and how these are determined. Emphasis is on the physiological basis for nutrition. Digestion and absorption of food are emphasized. Sports nutrition and energy balance are also covered extensively. Students will review a nutrition topic and write a research proposal. We also cover dietary recommendations and nutrition policy. The class is designed for undergraduates in nutrition who have completed an introductory nutrition class.
Grading:
50% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Class Participation
Exam Format:
multiple choice, true/false
Class Format:
75% Lecture
25% Discussion
Workload:
50 Pages Reading Per Week
25 Pages Writing Per Term
4 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/18833/1169
Instructor Supplied Information Last Updated:
2 July 2012

Fall 2016  |  FSCN 4621W Section 001: Nutrition and Metabolism (19089)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. prereq: 4612, BIOC 3021, ANSC 3301. If a prerequisite is missing, students must obtain approval from academic adviser or course instructor in order to enroll.
Class Description:
This course is designed to provide students with an understanding of carbohydrate, lipid and protein metabolism. Emphases are on main metabolic pathways of three macronutrients and their interrelationship. Main concepts to be introduced include anabolic, catabolic, and amphibolic metabolism and regulation of carbohydrate, lipid and protein. These concepts will assure an understanding of how macronutrient metabolism is regulated to fulfill energy needs for maintaining the body's metabolic and physiological functions. A variety of activities such as small and large group discussions, quizzes, written reports or papers, etc. will be used to prepare students to evaluate scientific discoveries and developments that affect their lives, and formulate opinions about related issues.
Grading:
24% Midterm Exam
20% Final Exam
20% Reports/Papers
14% Quizzes
16% Other Evaluation Other Grading Information: homework
Exam Format:
multiple choice and short answer
Class Format:
90% Lecture
10% Discussion
Workload:
50 Pages Reading Per Week
10 Pages Writing Per Term
4 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/19089/1169
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2016  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (18834)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Wed 04:30PM - 07:15PM
UMTC, St Paul
Biological Sciences Center 64
Also Offered:
Course Catalog Description:
Nutrition assessment and support. Pathology, management, and nutrition therapy for disorders of the gastrointestinal, immune, and respiratory systems, and cancer. prereq: 4612, Phsl 3051, BioC 3021
Class Notes:
Additional times will be schedule for exams
Class Description:
Nutritional assessment and support; fluid and electrolyte balance; medication/diet interactions. Nutritional intervention in hypermetabolic conditions, disorders of the gastrointestinal system, and in cancer and AIDS. Interventions for pediatric and adult patients/clients.
Class Format:
55% Lecture
15% Discussion
30% Other Style Individual and Group Case Work
Workload:
50 Pages Reading Per Week
4 Exam(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/18834/1169
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2016  |  FSCN 4667 Section 001: Senior Seminar for the Didactic Program in Dietetics (19360)

Instructor(s)
Therese Liffrig (Secondary Instructor)
Corrie Marion (Secondary Instructor)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
 
09/30/2016
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/07/2016
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/28/2016
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/04/2016
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/18/2016
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
12/02/2016
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
Class Notes:
For permission to enroll contact Sara Cannon at scannon@umn.edu. 2016 FIPCC sessions are: September 30 October 7 October 28 November 4 November 18 December 2 These required interprofessional sessions will be held on Fridays from 1:30 to 3:30 pm. Your session COULD BE IN MINNEAPOLIS. Sessions will be held in rooms on both the St. Paul and Minneapolis campus. Please plan accordingly for travel time from other classes. Rooms TBA. Class will NOT be held every Friday.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19360/1169

Fall 2016  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (19361)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Fri 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19361/1169

Fall 2016  |  FSCN 5123 Section 001: Molecular Biology for Applied Scientists (19499)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4123 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Notes:
Half semester course. Two hours per week for 8 weeks. Meets with FSCN 4123 Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19499/1169

Fall 2016  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (19359)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. prereq: Food Science grad student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19359/1169

Fall 2016  |  FSCN 5312 Section 001: Food Analysis (19372)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19372/1169

Fall 2016  |  FSCN 5312 Section 002: Food Analysis (19373)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19373/1169

Fall 2016  |  FSCN 5441 Section 001: Introduction to New Product Development (34907)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Wed 06:05PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Interactive course that introduces students to the principles of new product development, from identification and testing of new product concepts, through prototype testing, to basic process design using examples from industry. prereq: 4111, 4331
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34907/1169

Fall 2016  |  FSCN 5601 Section 001: Management of Eating Disorders (19362)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
IBH 6231 Section 001
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B30
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/19362/1169
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2016  |  FSCN 8310 Section 001: General Seminar (18861)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Wed 03:30PM - 04:30PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18861/1169

Fall 2016  |  FSCN 8330 Section 001: Research Topics (18988)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
12:00AM - 12:00AM
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/undergraduate_programs/forms/index.htm. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18988/1169

Fall 2016  |  FSCN 8333 Section 001: FTE: Master's (18944)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18944/1169

Fall 2016  |  FSCN 8338 Section 001: Antioxidants in Food: Practical Applications (34908)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
Thu 11:45AM - 01:40PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Course Catalog Description:
Mechanisms of antioxidant activities in food systems. Free radical scavengers, hydroperoxide stabilizers, synergists, metal chelators, singlet oxygen quenchers, substance reducing hydroperoxides. Practical applications of antioxidants in various food systems, effect of antioxidants on health/diseases. prereq: 4111, Bioc 3021, food chemistry, organic chemistry, biochemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34908/1169

Fall 2016  |  FSCN 8391 Section 001: Independent Study: Food Science (18919)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
12:00AM - 12:00AM
Off Campus
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu for approval by the Department Head and a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18919/1169

Fall 2016  |  FSCN 8444 Section 001: FTE: Doctoral (18957)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18957/1169

Fall 2016  |  FSCN 8777 Section 001: Thesis Credits: Master's (18979)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18979/1169

Fall 2016  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (18933)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/06/2016 - 12/14/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18933/1169

Summer 2016  |  FSCN 1112 Section B10: Principles of Nutrition (83365)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study May - Feb
 
05/15/2016 - 02/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83365/1165

Summer 2016  |  FSCN 1112 Section C10: Principles of Nutrition (83366)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jun - Mar
 
06/15/2016 - 03/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83366/1165

Summer 2016  |  FSCN 1112 Section D10: Principles of Nutrition (83367)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jul - Apr
 
07/15/2016 - 04/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83367/1165

Summer 2016  |  FSCN 1112 Section E10: Principles of Nutrition (83368)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Aug - May
 
08/15/2016 - 05/15/2017
12:00AM - 12:00AM
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 4/30 is the last day to register. No permissions/late registrations, no exceptions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83368/1165

Summer 2016  |  FSCN 4096 Section 001: Professional Experience Program: Internship (83416)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Summer Session 10 wk
 
06/13/2016 - 08/19/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83416/1165

Summer 2016  |  FSCN 4291 Section 001: Independent Study (83515)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/13/2016 - 08/05/2016
12:00AM - 12:00AM
UMTC, East Bank
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83515/1165
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2016  |  FSCN 4291 Section 002: Independent Study (83409)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
May Session
 
05/23/2016 - 06/10/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/83409/1165
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2016  |  FSCN 8333 Section 001: FTE: Master's (83428)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/13/2016 - 08/19/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83428/1165

Summer 2016  |  FSCN 8391 Section 001: Independent Study: Food Science (83408)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
06/13/2016 - 08/05/2016
12:00AM - 12:00AM
UMTC, St Paul
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83408/1165

Summer 2016  |  FSCN 8444 Section 001: FTE: Doctoral (83440)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/13/2016 - 08/19/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83440/1165

Summer 2016  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (83452)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/13/2016 - 08/19/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83452/1165

Summer 2016  |  FSCN 8777 Section 001: Thesis Credits: Master's (83464)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/13/2016 - 08/19/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83464/1165

Summer 2016  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (83485)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/13/2016 - 08/19/2016
12:00AM - 12:00AM
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83485/1165

Spring 2016  |  FSCN 1011 Section 001: Science of Food and Cooking (57330)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/57330/1163
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2016  |  FSCN 1011 Section 002: Science of Food and Cooking (57331)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/57331/1163
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2016  |  FSCN 1011 Section 003: Science of Food and Cooking (57332)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/57332/1163
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2016  |  FSCN 1011 Section 004: Science of Food and Cooking (57333)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/57333/1163
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2016  |  FSCN 1011 Section 005: Science of Food and Cooking (57334)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/57334/1163
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2016  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (50562)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Off Campus
Virtual Rooms ONLINEONLY
Also Offered:
Course Catalog Description:
Use of dietary supplements in the U.S. How to measure risk of a dietary supplement, approach used by National Institute of Medicine for dietary recommendations. Dietary Supplements Health and Education Act, FTC responsibilities. How dietary supplements are marketed. Other cultures as sources of supplements. Intellectual property rights of indigenous cultures. Use of supplements for health/performance. Course is online.
Class Notes:
Web Based Course. All students that register will receive an email the week before classes start that gives the UConnect link to view the online audio visual orientation.
Class Description:
The course will cover: 1) Use of dietary supplements in the U.S.; how U.S. public demand drives industry and government. 2) The development and implementation of the law--Dietary Supplements Health and Education Act. 3) DSHEA and "safety testing," and risk assessment: How much safety data is needed before marketing? 4)Ethics of marketing. 5) FTC responsibilities and the ethics of advertising. 6) Other cultures as sources of supplements; transference of use between cultures. 7) Issues and ethics of intellectual property rights of indigenous cultures. 8) Rational use of dietary supplements for health and sports performance; ethical decisions in use for athletic performance. 9) Use of supplements for weight loss. A power point and MP4 orientation is provided to explain the syllabus and assignment submission and academic integrity; registered students will receive information on orientation about a week before classes start. Students critically evaluate information on supplements and submit weekly homework and reflections online via the class website; these are graded online and returned. This course functions best for students who can manage their time effectively and are comfortable with a mix of factual questions and "thought" questions (critical thinking) that are more open ended and require students to move beyond the readings into higher level thinking. There is no textbook; readings are online.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: homework and critical thinking (reflection) questions
Exam Format:
Homework and critical thinking are in multiple parts, with short answers of a paragraph or two for each part
Class Format:
100% Web Based totally web based
Workload:
20-30 Pages Reading Per Week
50 Pages Writing Per Term
12 Homework Assignment(s)
Other Workload: 12 weekly homework and 12 reflection assignments. In addition, each week students post to the class discussion board and respond to other students. We do 12 sets of assignments in 15 weeks .
Textbooks:
https://bookstores.umn.edu/course-lookup/50562/1163
Instructor Supplied Information Last Updated:
11 August 2014

Spring 2016  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (47242)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
I Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks including the public perception of these risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to ensure foods are safe. After a general review of risk the course will focus on hot issues including the new initiatives on allergens, bio-terrorism, GMOs, obesity, trans fatty acids, Johness disease and health claims. The course will emphasize government regulations with respect to adulteration, food and misbranding.as the means for ensuring food safety. Thermal processing, high pressure and irradiation which will be described as examples of the technologies used in food processing to reduce risk and assure a safe food supply. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes the public policy process , critical thinking skills and internet use. There are 8-10 in class questions, two written assignments (scenario writing) and two in class open book quizzes. critical thinking skills and internet use. You will be made aware of the magnitude of the food safety issue and the use of public policy to manage inherent risk, as related to processing, distribution and preparation of food at home and in food service. We will cover methods used to control and maintain both safety and quality in the processing and distribution of foods.
Grading:
33% Reports/Papers
67% Quizzes
Exam Format:
Short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Other Workload: *best grade for two out of three papers counted
Textbooks:
https://bookstores.umn.edu/course-lookup/47242/1163
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2016  |  FSCN 1112 Section 001: Principles of Nutrition (70180)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon, Wed 08:00AM - 09:15AM
UMTC, West Bank
Nicholson Hall 125
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/70180/1163

Spring 2016  |  FSCN 1112 Section 002: Principles of Nutrition (47243)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 220
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47243/1163

Spring 2016  |  FSCN 1112 Section B10: Principles of Nutrition (50423)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jan - Oct
 
01/15/2016 - 10/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/50423/1163

Spring 2016  |  FSCN 1112 Section C10: Principles of Nutrition (50424)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Feb - Nov
 
02/15/2016 - 11/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/50424/1163

Spring 2016  |  FSCN 1112 Section D10: Principles of Nutrition (48648)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Mar - Dec
 
03/15/2016 - 12/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/48648/1163

Spring 2016  |  FSCN 1112 Section E10: Principles of Nutrition (48649)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Apr - Jan
 
04/15/2016 - 01/15/2017
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 3/31 is the last day to register. No permissions/late registration, no exceptions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/48649/1163

Spring 2016  |  FSCN 2001 Section 001: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (60627)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon 09:35AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/60627/1163
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2016  |  FSCN 2001 Section 002: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (70437)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 2002 Section 001
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/70437/1163
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2016  |  FSCN 2001 Section 003: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (70438)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 2002 Section 002
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Fri 10:00AM - 01:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/70438/1163
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2016  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (60695)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 2001 Section 002
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/60695/1163

Spring 2016  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (70189)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 2001 Section 003
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Fri 10:00AM - 01:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/70189/1163

Spring 2016  |  FSCN 2021 Section 001: Introductory Microbiology (55558)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55558/1163

Spring 2016  |  FSCN 2021 Section 002: Introductory Microbiology (55559)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55559/1163

Spring 2016  |  FSCN 2021 Section 003: Introductory Microbiology (55560)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55560/1163

Spring 2016  |  FSCN 2021 Section 004: Introductory Microbiology (57691)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57691/1163

Spring 2016  |  FSCN 3301 Section 001: Food Choices: Healing the Earth, Healing Ourselves (58133)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Off Campus
Virtual Rooms ONLINEONLY
Course Catalog Description:
Link between our food/diet, agricultural practices, and health of planet. Food security. Cultural/personal context of food choices. Ways that food is produced, especially industrial monoculture. Food choices and the earth's bio diversity. Land use, water use, pollution, energy needs, climate change. Alternatives: organic/sustainable, fair trade. Economic policies/choices. Global tradeoffs. prereq: Jr or sr or grad student
Class Notes:
This course is entirely online; an email will be sent to you with course instructions prior to the start of the term.
Class Description:
Food production in our current industrial system feeds the world, but at a cost to the environment. In nutrition we often talk about a healthy diet, but only occasionally do we link our food and diet choices to agricultural practices and the health of the planet. This class will link the concepts of human health and planetary health in terms of food. There are no prerequisites to the class, but you should have been exposed to critical reading, writing, and thinking to make your journey through this class more fulfilling. Using the framework of complexity theory and gentle action, topics that we will cover include: human food/nutrition needs and food security, influences on our food choices and decisions, cultural and personal context of food choices, ways that food is produced-farm to fork, especially industrial monoculture, food choices and the earth's bio diversity, land use, water use and pollution, energy needs, climate change, alternatives-organic and sustainable, fair trade and economic policies and choices, global tradeoffs. Class is totally online; this class works best for students who are self motivated and organized and who are comfortable reading, analyzing, and using data to backup their own opinions.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: Grade is based on 12 assignments and 12 reflection/response postings to the class forum. We have 2 weeks with no assignment during the term and no final
Class Format:
100% Web Based
Workload:
40-50 Pages Reading Per Week
50 Pages Writing Per Term
12 Homework Assignment(s)
Other Workload: There are 12 homework assignments and 12 reflection/response postings. No work due one week in October and Thanksgiving week
Textbooks:
https://bookstores.umn.edu/course-lookup/58133/1163
Instructor Supplied Information Last Updated:
11 August 2014

Spring 2016  |  FSCN 3612 Section 001: Life Cycle Nutrition (60818)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/60818/1163

Spring 2016  |  FSCN 3615 Section 001: Sociocultural Aspects of Food, Nutrition, and Health (47245)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Wed, Fri 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/47245/1163
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2016  |  FSCN 3615 Section 002: Sociocultural Aspects of Food, Nutrition, and Health (60820)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/60820/1163
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2016  |  FSCN 4096 Section 001: Professional Experience Program: Internship (49849)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
UMTC, St Paul
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan which can be found at cfans.umn.edu. If you are doing an Internship in the Food Processing Industry, please find the form at fscn.cfans.umn.edu. Return the form to the internship coordinator, Sara Cannon, in Room 225K FScN or email fscnug@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49849/1163

Spring 2016  |  FSCN 4121 Section 001: Food Microbiology (47244)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47244/1163

Spring 2016  |  FSCN 4121 Section 002: Food Microbiology (54933)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54933/1163

Spring 2016  |  FSCN 4121 Section 003: Food Microbiology (70434)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/70434/1163

Spring 2016  |  FSCN 4291 Section 001: Independent Study (48681)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
UMTC, St Paul
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register for Independent Study (IS) credits: (1) complete the IS Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a the Undergraduate Student Services Coordinator will email you a permission number to enroll.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/48681/1163
Instructor Supplied Information Last Updated:
4 September 2007

Spring 2016  |  FSCN 4311 Section 001: Chemical Reactions in Food Systems (55335)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 02/18/2016
Fri 12:50PM - 02:50PM
UMTC, St Paul
Haecker Hall 205
 
02/19/2016 - 05/06/2016
Fri 12:50PM - 04:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
Class Notes:
When appropriate, lab meets in ABLMS 135.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55335/1163

Spring 2016  |  FSCN 4332 Section 001: Food Processing Operations (49699)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. prereq: 4331 or BAE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/49699/1163
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2016  |  FSCN 4332 Section 002: Food Processing Operations (49700)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Auto Enrolls With:
Section 001
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. prereq: 4331 or BAE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/49700/1163
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2016  |  FSCN 4349 Section 001: Food Science Capstone (55046)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Notes:
This course will be offered in Spring 2015
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55046/1163

Spring 2016  |  FSCN 4481 Section 001: Sensory Evaluation of Food Quality (58622)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/19/2016 - 03/07/2016
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 33
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/58622/1163

Spring 2016  |  FSCN 4481 Section 002: Sensory Evaluation of Food Quality (69408)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
First Half of Term
 
01/19/2016 - 03/07/2016
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/19/2016 - 03/07/2016
Wed 03:00PM - 03:50PM
UMTC, St Paul
Learning & Environmental Sci 230
Auto Enrolls With:
Section 001
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/69408/1163

Spring 2016  |  FSCN 4481 Section 003: Sensory Evaluation of Food Quality (69409)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
First Half of Term
 
01/19/2016 - 03/07/2016
Wed 11:45AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
 
01/19/2016 - 03/07/2016
Wed 01:55PM - 02:45PM
UMTC, St Paul
Learning & Environmental Sci 230
Auto Enrolls With:
Section 001
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
Class Notes:
Meets with FSCN 5481 labs
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/69409/1163

Spring 2016  |  FSCN 4612 Section 001: Advanced Human Nutrition (60546)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. prereq: 1112, [CHEM 1022 or CHEM 1062 and CHEM 1066], [BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211]
Class Description:
This course covers how we learn about normal human nutrition. We discuss nutrient requirements and how these are determined. Emphasis is on the physiological basis for nutrition. Digestion and absorption of food are emphasized. Sports nutrition and energy balance are also covered extensively. Students will review a nutrition topic and write a research proposal. We also cover dietary recommendations and nutrition policy. The class is designed for undergraduates in nutrition who have completed an introductory nutrition class.
Grading:
50% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Class Participation
Exam Format:
multiple choice, true/false
Class Format:
75% Lecture
25% Discussion
Workload:
50 Pages Reading Per Week
25 Pages Writing Per Term
4 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/60546/1163
Instructor Supplied Information Last Updated:
2 July 2012

Spring 2016  |  FSCN 4613 Section 001: Experimental Nutrition (48602)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status. prereq: 4612, BioC 3021, Stat 3011
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/48602/1163
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2016  |  FSCN 4613 Section 002: Experimental Nutrition (47247)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status. prereq: 4612, BioC 3021, Stat 3011
Class Notes:
Section 002 is reserved for graduating Nutrition majors who have other class conflicts. Permission number required. Contact Sara Cannon at scannon@umn.edu with an explanation of your conflict in order to obtain permission.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/47247/1163
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2016  |  FSCN 4613 Section 003: Experimental Nutrition (48682)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status. prereq: 4612, BioC 3021, Stat 3011
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/48682/1163
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2016  |  FSCN 4613 Section 005: Experimental Nutrition (54888)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status. prereq: 4612, BioC 3021, Stat 3011
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/54888/1163
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2016  |  FSCN 4614 Section 001: Community Nutrition (47248)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels. prereq: FSCN 1112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47248/1163

Spring 2016  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (55625)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Mon, Wed 03:00PM - 04:15PM
UMTC, St Paul
Ruttan Hall B25
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/55625/1163
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2016  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (47249)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Wed 04:30PM - 07:00PM
UMTC, St Paul
Biological Sciences Center 64
Also Offered:
Course Catalog Description:
Pathology, management, and nutrition therapy for disorders of the cardiovascular, endocrine, urinary, and neuromuscular and skeletal systems. Nutrition intervention for inborn errors of metabolism, and eating disorders and obesity. prereq: FSCN 4665
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47249/1163

Spring 2016  |  FSCN 4732 Section 001: Food and Nutrition Management (47250)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47250/1163

Spring 2016  |  FSCN 5481 Section 001: Sensory Evaluation of Food Quality (70350)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Wed 12:50PM - 01:40PM
UMTC, St Paul
Learning & Environmental Sci 230
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Notes:
Meets with FSCN 4481
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/70350/1163
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2016  |  FSCN 5481 Section 002: Sensory Evaluation of Food Quality (69289)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 03/07/2016
Wed 11:45AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
 
01/19/2016 - 05/06/2016
Wed 01:55PM - 02:45PM
UMTC, St Paul
Learning & Environmental Sci 230
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/69289/1163
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2016  |  FSCN 5601 Section 001: Management of Eating Disorders (57388)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
IBH 6231 Section 001
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B25
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus. Prereq: Junior, senior or graduate student in nutrition or health related program or instructor consent.
Class Notes:
Prerequisites for this course have been updated. It is now open to Juniors, Seniors, Graduate students and any students that obtain instructor consent.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/57388/1163
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2016  |  FSCN 8310 Section 001: General Seminar (47359)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Tue 03:30PM - 04:30PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47359/1163

Spring 2016  |  FSCN 8318 Section 001: Current Issues in Food Science (47360)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
Fri 08:30AM - 10:25AM
UMTC, St Paul
Ruttan Hall B30
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry. Prerequisites: FSCN 4112, FSCN 4121, Department Consent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47360/1163

Spring 2016  |  FSCN 8330 Section 001: Research Topics (49802)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register: (1) complete the Directed/Independent Study Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a permission number will be emailed to you.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49802/1163

Spring 2016  |  FSCN 8333 Section 001: FTE: Master's (49119)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49119/1163

Spring 2016  |  FSCN 8391 Section 001: Independent Study: Food Science (48689)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
01/19/2016 - 05/06/2016
UMTC, St Paul
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/48689/1163

Spring 2016  |  FSCN 8444 Section 001: FTE: Doctoral (49218)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49218/1163

Spring 2016  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (49307)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49307/1163

Spring 2016  |  FSCN 8777 Section 001: Thesis Credits: Master's (49405)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49405/1163

Spring 2016  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (49528)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49528/1163

Fall 2015  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (26266)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 01:15PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating. Offered both fall/spring semesters. prereq: Major in Food Science or Nutrition
Class Notes:
This course is designed for new students who have declared the Food Science or Nutrition major. Advising, degree progress, scholarships, and other topics useful to new students will be covered. If you are looking for an introductory course to the subjects of Food Science or Nutrition, FSCN 1011, Science of Food and Cooking, or FSCN 1112, Principles of Nutrition, are recommended.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/26266/1159

Fall 2015  |  FSCN 1011 Section 001: Science of Food and Cooking (22371)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22371/1159
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2015  |  FSCN 1011 Section 002: Science of Food and Cooking (22372)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22372/1159
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2015  |  FSCN 1011 Section 003: Science of Food and Cooking (22373)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Thu 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22373/1159
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2015  |  FSCN 1011 Section 004: Science of Food and Cooking (22374)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Fri 08:30AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22374/1159
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2015  |  FSCN 1011 Section 005: Science of Food and Cooking (22375)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Fri 12:50PM - 02:40PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/22375/1159
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2015  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (15180)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Off Campus
Virtual Rooms ONLINEONLY
Also Offered:
Course Catalog Description:
Use of dietary supplements in the U.S. How to measure risk of a dietary supplement, approach used by National Institute of Medicine for dietary recommendations. Dietary Supplements Health and Education Act, FTC responsibilities. How dietary supplements are marketed. Other cultures as sources of supplements. Intellectual property rights of indigenous cultures. Use of supplements for health/performance. Course is online.
Class Description:
The course will cover: 1) Use of dietary supplements in the U.S.; how U.S. public demand drives industry and government. 2) The development and implementation of the law--Dietary Supplements Health and Education Act. 3) DSHEA and "safety testing," and risk assessment: How much safety data is needed before marketing? 4)Ethics of marketing. 5) FTC responsibilities and the ethics of advertising. 6) Other cultures as sources of supplements; transference of use between cultures. 7) Issues and ethics of intellectual property rights of indigenous cultures. 8) Rational use of dietary supplements for health and sports performance; ethical decisions in use for athletic performance. 9) Use of supplements for weight loss. A power point and MP4 orientation is provided to explain the syllabus and assignment submission and academic integrity; registered students will receive information on orientation about a week before classes start. Students critically evaluate information on supplements and submit weekly homework and reflections online via the class website; these are graded online and returned. This course functions best for students who can manage their time effectively and are comfortable with a mix of factual questions and "thought" questions (critical thinking) that are more open ended and require students to move beyond the readings into higher level thinking. There is no textbook; readings are online.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: homework and critical thinking (reflection) questions
Exam Format:
Homework and critical thinking are in multiple parts, with short answers of a paragraph or two for each part
Class Format:
100% Web Based totally web based
Workload:
20-30 Pages Reading Per Week
50 Pages Writing Per Term
12 Homework Assignment(s)
Other Workload: 12 weekly homework and 12 reflection assignments. In addition, each week students post to the class discussion board and respond to other students. We do 12 sets of assignments in 15 weeks .
Textbooks:
https://bookstores.umn.edu/course-lookup/15180/1159
Instructor Supplied Information Last Updated:
11 August 2014

Fall 2015  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (11728)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to insure food safety including the new U.S. Food Safety Initiative, and public perception of those risks. The course will emphasize government regulations with respect to adulteration, food safety and misbranding. It will overview the biological, microbiological, physical and chemical deterioration of foods and will describe some of the technologies to control food spoilage. Thermal processing and irradiation as examples of the technologies used in food processing to reduce risk and ensure a safe food supply. This course will focus on current food safety issues and the magnitude of the overall food safety situation. The student will learn about timely issues such as genetically modified foods, food allergies, prion diseases and approaches to biosecurity. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes public policy making, critical thinking skills and internet use. The course URL is https://vista.umn.edu/webct.
Grading:
38% Reports/Papers
12% Class Participation
50% Other Evaluation Other Grading Information: exams
Exam Format:
Short asnwers and essays
Class Format:
60% Lecture
20% Discussion
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/11728/1159
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2015  |  FSCN 1112 Section 001: Principles of Nutrition (11729)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue, Thu 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 220
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11729/1159

Fall 2015  |  FSCN 1112 Section 003: Principles of Nutrition (25808)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Bell Museum Of Natural History 100
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Description:
This course is designed to provide students with an introduction to nutrition. We will cover a broad array of topics including: 1) description and classification of the different nutrients; 2) major functions of nutrients and physiological changes resulting from their deficiency or excess; 3) digestion, absorption, and metabolism of nutrients; 4) nutrition-related diseases; 5) nutrition during the life cycle; and 6). food sources of nutrients and food safety issues. Prerequisite is high school biology and chemistry, but additional science courses (college biology, chemistry, biochemistry, etc.) are helpful. In addition to quizzes (online) and exams (in class), students will also complete several assignments involving a dietary assessment that provides an in-depth evaluation of their own diets.
Grading:
21% Final Exam
21% Reports/Papers
17% Quizzes
41% Additional Semester Exams
Class Format:
90% Lecture
5% Discussion
5% Small Group Activities
Workload:
30 Pages Reading Per Week
4 Exam(s)
3 Homework Assignment(s)
4 Quiz(zes)
Textbooks:
https://bookstores.umn.edu/course-lookup/25808/1159
Instructor Supplied Information Last Updated:
5 March 2012

Fall 2015  |  FSCN 1112 Section B10: Principles of Nutrition (17512)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Sep - Jun
 
09/15/2015 - 06/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/17512/1159

Fall 2015  |  FSCN 1112 Section C10: Principles of Nutrition (17528)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Oct - Jul
 
10/15/2015 - 07/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/17528/1159

Fall 2015  |  FSCN 1112 Section D10: Principles of Nutrition (17546)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Nov - Aug
 
11/15/2015 - 08/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/17546/1159

Fall 2015  |  FSCN 1112 Section E10: Principles of Nutrition (19770)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Dec - Sep
 
12/15/2015 - 09/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 11/30 is the last day to register. No permissions/late registration, no exceptions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19770/1159

Fall 2015  |  FSCN 1905 Section 001: Topics: Freshman Seminar -- Antioxidants: How they protect your food and body (21419)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Repeat Credit Limit:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Freshman Seminar
Topics Course
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B30
Course Catalog Description:
Topics vary. prereq: Fr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21419/1159

Fall 2015  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (25812)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon 11:00AM - 02:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/25812/1159

Fall 2015  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (25813)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/25813/1159

Fall 2015  |  FSCN 2021 Section 001: Introductory Microbiology (11741)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 33
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/11741/1159
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2015  |  FSCN 2021 Section 002: Introductory Microbiology (11742)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11742/1159

Fall 2015  |  FSCN 2021 Section 003: Introductory Microbiology (11743)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11743/1159

Fall 2015  |  FSCN 2021 Section 004: Introductory Microbiology (22370)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Fri 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22370/1159

Fall 2015  |  FSCN 3102 Section 001: Introduction to Food Science (11730)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/11730/1159
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2015  |  FSCN 3102 Section 002: Introduction to Food Science (11731)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/11731/1159
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2015  |  FSCN 3102 Section 003: Introduction to Food Science (13237)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/13237/1159
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2015  |  FSCN 3102 Section 004: Introduction to Food Science (15905)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Thu 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/15905/1159
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2015  |  FSCN 3102 Section 005: Introduction to Food Science (18576)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Thu 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/18576/1159
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2015  |  FSCN 3102 Section 006: Introduction to Food Science (23075)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 08:30AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/23075/1159
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2015  |  FSCN 3301 Section 001: Food Choices: Healing the Earth, Healing Ourselves (22470)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Online Course
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Off Campus
Virtual Rooms ONLINEONLY
Course Catalog Description:
Link between our food/diet, agricultural practices, and health of planet. Food security. Cultural/personal context of food choices. Ways that food is produced, especially industrial monoculture. Food choices and the earth's bio diversity. Land use, water use, pollution, energy needs, climate change. Alternatives: organic/sustainable, fair trade. Economic policies/choices. Global tradeoffs. prereq: Jr or sr or grad student
Class Notes:
All registered students will receive several emails before class directing them to the class Moodle site and the orientations materials.
Class Description:
Food production in our current industrial system feeds the world, but at a cost to the environment. In nutrition we often talk about a healthy diet, but only occasionally do we link our food and diet choices to agricultural practices and the health of the planet. This class will link the concepts of human health and planetary health in terms of food. There are no prerequisites to the class, but you should have been exposed to critical reading, writing, and thinking to make your journey through this class more fulfilling. Using the framework of complexity theory and gentle action, topics that we will cover include: human food/nutrition needs and food security, influences on our food choices and decisions, cultural and personal context of food choices, ways that food is produced-farm to fork, especially industrial monoculture, food choices and the earth's bio diversity, land use, water use and pollution, energy needs, climate change, alternatives-organic and sustainable, fair trade and economic policies and choices, global tradeoffs. Class is totally online; this class works best for students who are self motivated and organized and who are comfortable reading, analyzing, and using data to backup their own opinions.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: Grade is based on 12 assignments and 12 reflection/response postings to the class forum. We have 2 weeks with no assignment during the term and no final
Class Format:
100% Web Based
Workload:
40-50 Pages Reading Per Week
50 Pages Writing Per Term
12 Homework Assignment(s)
Other Workload: There are 12 homework assignments and 12 reflection/response postings. No work due one week in October and Thanksgiving week
Textbooks:
https://bookstores.umn.edu/course-lookup/22470/1159
Instructor Supplied Information Last Updated:
11 August 2014

Fall 2015  |  FSCN 3612 Section 001: Life Cycle Nutrition (11732)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11732/1159

Fall 2015  |  FSCN 3614 Section 001: Nutrition Education and Counseling (17229)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Application of theories/principles of learning, behavior change, instructional methods to nutrition education and counseling in community settings. prereq: 1112
Class Notes:
Breakout sessions will take place during class time on Mondays and Wednesdays. Students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/17229/1159

Fall 2015  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (11733)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Thu 08:05AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On-/off-campus commercial/institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11733/1159

Fall 2015  |  FSCN 3732 Section 001: Food Service Operations Management (11734)

Instructor(s)
Len Marquart (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home. prereq: 3102 or concurrent registration is required (or allowed) in 3102
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11734/1159

Fall 2015  |  FSCN 4096 Section 001: Professional Experience Program: Internship (13680)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Off Campus
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: Undergraduate in the Department of Food Science and Nutrition enrolled in either the Food Science or Nutrition major or minor. To register, students must fill out FScN Internship Agreement form, available at www.fscn.umn.edu. Contact fscnugcollege consentumn.edu with questions.
Class Notes:
Complete a copy of the internship form found at: https://fscn.cfans.umn.edu/graduate-programs/student-forms. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/13680/1159

Fall 2015  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (19808)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19808/1159

Fall 2015  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (19784)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Fri 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 33
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/19784/1159
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2015  |  FSCN 4123 Section 001: Molecular Biology for Applied Scientists (25818)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5123 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2015 - 10/26/2015
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Half semester course. Two hours/week for 8 weeks. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/25818/1159

Fall 2015  |  FSCN 4131 Section 001: Food Quality (12872)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Management systems in processing/distribution of foods that ensure food quality/compliance with food laws/regulations. Quality management, HACCP, audits, plant/equipment design for sanitation, specifications, recalls, control systems. prereq: 1102, jr
Class Description:
Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
Textbooks:
https://bookstores.umn.edu/course-lookup/12872/1159
Instructor Supplied Information Last Updated:
10 April 2009

Fall 2015  |  FSCN 4291 Section 001: Independent Study (13426)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Off Campus
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have the form signed by your faculty adviser or project adviser, and return to Sara Cannon in 225k FSCN (scannon@umn.edu) for approval by the Department Head and a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/13426/1159
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2015  |  FSCN 4312W Section 001: Food Analysis (11739)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B25
Also Offered:
Course Catalog Description:
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems. prereq: 4112, STAT 3011
Class Notes:
As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11739/1159

Fall 2015  |  FSCN 4312W Section 002: Food Analysis (11740)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11740/1159

Fall 2015  |  FSCN 4312W Section 003: Food Analysis (22977)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22977/1159

Fall 2015  |  FSCN 4349 Section 001: Food Science Capstone (22773)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 134
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22773/1159

Fall 2015  |  FSCN 4612 Section 001: Advanced Human Nutrition (11736)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. prereq: 1112, [CHEM 1022 or CHEM 1062 and CHEM 1066], [BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211]
Class Description:
This course covers how we learn about normal human nutrition. We discuss nutrient requirements and how these are determined. Emphasis is on the physiological basis for nutrition. Digestion and absorption of food are emphasized. Sports nutrition and energy balance are also covered extensively. Students will review a nutrition topic and write a research proposal. We also cover dietary recommendations and nutrition policy. The class is designed for undergraduates in nutrition who have completed an introductory nutrition class.
Grading:
50% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Class Participation
Exam Format:
multiple choice, true/false
Class Format:
75% Lecture
25% Discussion
Workload:
50 Pages Reading Per Week
25 Pages Writing Per Term
4 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/11736/1159
Instructor Supplied Information Last Updated:
2 July 2012

Fall 2015  |  FSCN 4621W Section 001: Nutrition and Metabolism (17256)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 125
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. prereq: 4612, BIOC 3021, ANSC 3301. If a prerequisite is missing, students must obtain approval from academic adviser or course instructor in order to enroll.
Class Description:
This course is designed to provide students with an understanding of carbohydrate, lipid and protein metabolism. Emphases are on main metabolic pathways of three macronutrients and their interrelationship. Main concepts to be introduced include anabolic, catabolic, and amphibolic metabolism and regulation of carbohydrate, lipid and protein. These concepts will assure an understanding of how macronutrient metabolism is regulated to fulfill energy needs for maintaining the body's metabolic and physiological functions. A variety of activities such as small and large group discussions, quizzes, written reports or papers, etc. will be used to prepare students to evaluate scientific discoveries and developments that affect their lives, and formulate opinions about related issues.
Grading:
24% Midterm Exam
20% Final Exam
20% Reports/Papers
14% Quizzes
16% Other Evaluation Other Grading Information: homework
Exam Format:
multiple choice and short answer
Class Format:
90% Lecture
10% Discussion
Workload:
50 Pages Reading Per Week
10 Pages Writing Per Term
4 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/17256/1159
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2015  |  FSCN 4664 Section 001: Senior Capstone: Becoming a Registered Dietitian (19946)

Instructor(s)
Therese Liffrig (Secondary Instructor)
Corrie Marion (Secondary Instructor)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 09:35AM - 10:25AM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in dietetics. prereq: [4665 or concurrent registration is required (or allowed) in 4665], Nutrition/dietetics subplan of nutrition major or instr consent
Class Notes:
This section of Senior Capstone in the DPD is only available by special permission from an adviser or from Corrie Marion (cmarion@umn.edu), Assistant Director of the Didactic Program in Dietetics. Please register for FSCN 4667. This class meets with the Tuesday Lecture of FSCN 4667 in Room 15, Food Science and Nutrition Building.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19946/1159

Fall 2015  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (11737)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue, Thu 04:05PM - 05:20PM
UMTC, St Paul
Biological Sciences Center 64
Also Offered:
Course Catalog Description:
Nutrition assessment and support. Pathology, management, and nutrition therapy for disorders of the gastrointestinal, immune, and respiratory systems, and cancer. prereq: 4612, Phsl 3051, BioC 3021
Class Description:
Nutritional assessment and support; fluid and electrolyte balance; medication/diet interactions. Nutritional intervention in hypermetabolic conditions, disorders of the gastrointestinal system, and in cancer and AIDS. Interventions for pediatric and adult patients/clients.
Class Format:
55% Lecture
15% Discussion
30% Other Style Individual and Group Case Work
Workload:
50 Pages Reading Per Week
4 Exam(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/11737/1159
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2015  |  FSCN 4667 Section 001: Senior Seminar for the Didactic Program in Dietetics (24201)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
 
10/02/2015
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/09/2015
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/23/2015
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
10/30/2015
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/06/2015
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
 
11/13/2015
Fri 01:30PM - 03:30PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics. prereq: Senior Nutrition Major with DPD subplan, [FScN 4665 or concurrent registration is required (or allowed) in 4665]
Class Notes:
For permission to enroll contact Sara Cannon at scannon@umn.edu. Required interprofessional sessions will be held on 6 Fridays from 1:30 to 3:30 pm. Your session COULD BE IN MINNEAPOLIS. Sessions will be held in rooms on both the St. Paul and Minneapolis campus. Please plan accordingly for travel time from other classes. Rooms TBA. Friday session dates are: October 2, 2015 October 9, 2015 October 23, 2015 October 30, 2015 November 6, 2015 November 13, 2015
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24201/1159

Fall 2015  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (24202)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Fri 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 33
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits. prereq: MICB 3301, BIOL 4003
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24202/1159

Fall 2015  |  FSCN 5123 Section 001: Molecular Biology for Applied Scientists (26343)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4123 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2015 - 10/26/2015
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies. prereq: MicB 3301 or FScN 2021 or instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/26343/1159

Fall 2015  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (24200)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws. prereq: Food Science grad student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24200/1159

Fall 2015  |  FSCN 5312 Section 001: Food Analysis (24314)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B25
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24314/1159

Fall 2015  |  FSCN 5312 Section 002: Food Analysis (24315)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 003
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results. prereq: 4112, STAT 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24315/1159

Fall 2015  |  FSCN 5461 Section 001: Food Packaging (35138)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 06:05PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 23
Also Offered:
Course Catalog Description:
Materials, principles, and procedures of packaging as they apply to food products. Emphasis is on consumer products, but the principles also apply to bulk and institutional foods and ingredients. prereq: 1102, 3102, Phys 1102 or Phys 1302
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35138/1159

Fall 2015  |  FSCN 5541 Section 001: Dairy Product Chemistry and Technology (35142)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Wed 06:05PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Designed for upper division Food Science undergraduate/graduate students. Physiology of milk production in ruminants. Resulting composition. Chemical, physical, microbiological properties of milk components. How milk products are manufactured. prereq: 3102, 4112, Food Science major, upper division undergraduate or graduate student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35142/1159

Fall 2015  |  FSCN 5601 Section 001: Management of Eating Disorders (24204)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
IBH 6231 Section 001
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B30
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles/responsibilities of eating disorder treatment team members of varying types across various treatment milieus. prereq: Sr or grad student in Nutrition or health related program or instr consent
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/24204/1159
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2015  |  FSCN 8310 Section 001: General Seminar (11847)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Wed 03:30PM - 04:30PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11847/1159

Fall 2015  |  FSCN 8330 Section 001: Research Topics (14457)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/undergraduate_programs/forms/index.htm. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/14457/1159

Fall 2015  |  FSCN 8333 Section 001: FTE: Master's (13970)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/13970/1159

Fall 2015  |  FSCN 8336 Section 001: Lipid Chemistry and Rancidity of Foods (35376)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Thu 11:45AM - 01:40PM
UMTC, St Paul
Magrath Library 4
Course Catalog Description:
Chemistry of food lipid oxidation/rancidification. Protective functions of antioxidants. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35376/1159

Fall 2015  |  FSCN 8391 Section 001: Independent Study: Food Science (13427)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
Off Campus
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete the Directed/Independent Study form found at https://fscn.cfans.umn.edu/graduate-programs/student-forms. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu for approval by the Department Head and a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/13427/1159

Fall 2015  |  FSCN 8444 Section 001: FTE: Doctoral (14106)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/14106/1159

Fall 2015  |  FSCN 8777 Section 001: Thesis Credits: Master's (14309)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/14309/1159

Fall 2015  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (13744)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
09/08/2015 - 12/16/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/13744/1159

Summer 2015  |  FSCN 1112 Section B10: Principles of Nutrition (80472)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study May - Feb
 
05/15/2015 - 02/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/80472/1155

Summer 2015  |  FSCN 1112 Section C10: Principles of Nutrition (80473)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jun - Mar
 
06/15/2015 - 03/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/80473/1155

Summer 2015  |  FSCN 1112 Section D10: Principles of Nutrition (80474)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Jul - Apr
 
07/15/2015 - 04/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/80474/1155

Summer 2015  |  FSCN 1112 Section E10: Principles of Nutrition (80475)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Online Course
Times and Locations:
Independent Study Aug - May
 
08/15/2015 - 05/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 4/30 is the last day to register. No permissions/late registrations, no exceptions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/80475/1155

Summer 2015  |  FSCN 4096 Section 001: Professional Experience Program: Internship (81108)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Summer Session 10 wk
 
06/15/2015 - 08/21/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: Undergraduate in the Department of Food Science and Nutrition enrolled in either the Food Science or Nutrition major or minor. To register, students must fill out FScN Internship Agreement form, available at www.fscn.umn.edu. Contact fscnugcollege consentumn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81108/1155

Summer 2015  |  FSCN 4291 Section 001: Independent Study (84115)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/15/2015 - 08/07/2015
UMTC, East Bank
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/84115/1155
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2015  |  FSCN 4291 Section 002: Independent Study (80671)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
May Session
 
05/26/2015 - 06/12/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/80671/1155
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2015  |  FSCN 8330 Section 001: Research Topics (81712)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
06/15/2015 - 08/07/2015
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81712/1155

Summer 2015  |  FSCN 8333 Section 001: FTE: Master's (81431)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/15/2015 - 08/21/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81431/1155

Summer 2015  |  FSCN 8391 Section 001: Independent Study: Food Science (80670)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Regular Academic Session
 
06/15/2015 - 08/07/2015
UMTC, St Paul
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/80670/1155

Summer 2015  |  FSCN 8444 Section 001: FTE: Doctoral (81517)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/15/2015 - 08/21/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81517/1155

Summer 2015  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (81593)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/15/2015 - 08/21/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
tbd prereq: Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81593/1155

Summer 2015  |  FSCN 8777 Section 001: Thesis Credits: Master's (81667)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/15/2015 - 08/21/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81667/1155

Summer 2015  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (82199)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/15/2015 - 08/21/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82199/1155

Spring 2015  |  FSCN 1011 Section 001: Science of Food and Cooking (58311)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/58311/1153
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2015  |  FSCN 1011 Section 002: Science of Food and Cooking (58312)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/58312/1153
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2015  |  FSCN 1011 Section 003: Science of Food and Cooking (58313)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/58313/1153
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2015  |  FSCN 1011 Section 004: Science of Food and Cooking (58314)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/58314/1153
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2015  |  FSCN 1011 Section 005: Science of Food and Cooking (58315)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/58315/1153
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2015  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (50678)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Off Campus
Also Offered:
Course Catalog Description:
Use of dietary supplements in the U.S. How to measure risk of a dietary supplement, approach used by National Institute of Medicine for dietary recommendations. Dietary Supplements Health and Education Act, FTC responsibilities. How dietary supplements are marketed. Other cultures as sources of supplements. Intellectual property rights of indigenous cultures. Use of supplements for health/performance. Course is online.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/50678/1153

Spring 2015  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (47071)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
I Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks including the public perception of these risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to ensure foods are safe. After a general review of risk the course will focus on hot issues including the new initiatives on allergens, bio-terrorism, GMOs, obesity, trans fatty acids, Johness disease and health claims. The course will emphasize government regulations with respect to adulteration, food and misbranding.as the means for ensuring food safety. Thermal processing, high pressure and irradiation which will be described as examples of the technologies used in food processing to reduce risk and assure a safe food supply. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes the public policy process , critical thinking skills and internet use. There are 8-10 in class questions, two written assignments (scenario writing) and two in class open book quizzes. critical thinking skills and internet use. You will be made aware of the magnitude of the food safety issue and the use of public policy to manage inherent risk, as related to processing, distribution and preparation of food at home and in food service. We will cover methods used to control and maintain both safety and quality in the processing and distribution of foods.
Grading:
33% Reports/Papers
67% Quizzes
Exam Format:
Short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Other Workload: *best grade for two out of three papers counted
Textbooks:
https://bookstores.umn.edu/course-lookup/47071/1153
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2015  |  FSCN 1112 Section 001: Principles of Nutrition (47072)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon, Wed 08:00AM - 09:15AM
UMTC, West Bank
Anderson Hall 210
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47072/1153

Spring 2015  |  FSCN 1112 Section 002: Principles of Nutrition (47073)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 220
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47073/1153

Spring 2015  |  FSCN 1112 Section B10: Principles of Nutrition (50513)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Times and Locations:
Independent Study Jan - Oct
 
01/15/2015 - 10/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/50513/1153

Spring 2015  |  FSCN 1112 Section C10: Principles of Nutrition (50514)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Times and Locations:
Independent Study Feb - Nov
 
02/15/2015 - 11/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/50514/1153

Spring 2015  |  FSCN 1112 Section D10: Principles of Nutrition (48576)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Times and Locations:
Independent Study Mar - Dec
 
03/15/2015 - 12/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/48576/1153

Spring 2015  |  FSCN 1112 Section E10: Principles of Nutrition (48577)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Times and Locations:
Independent Study Apr - Jan
 
04/15/2015 - 01/15/2016
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school [biology, chemistry]
Class Notes:
This extended-term online course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up. 3/31 is the last day to register. No permissions/late registration, no exceptions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/48577/1153

Spring 2015  |  FSCN 2001 Section 001: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (68460)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 395
Also Offered:
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/68460/1153
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2015  |  FSCN 2001 Section 002: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (69457)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Notes:
Lab sections meet concurrently with FSCN 2002 lab sections.
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/69457/1153
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2015  |  FSCN 2001 Section 003: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (69458)

Instructor(s)
Class Component:
Laboratory
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Fri 11:00AM - 02:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
Class Notes:
Lab sections meet concurrently with FSCN 2002 lab sections.
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/69458/1153
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2015  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (68531)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Lab sections meet concurrently with FSCN 2001 lab sections
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68531/1153

Spring 2015  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (69449)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Fri 11:00AM - 02:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Lab sections meet concurrently with FSCN 2001 lab sections
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/69449/1153

Spring 2015  |  FSCN 2021 Section 001: Introductory Microbiology (56292)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56292/1153

Spring 2015  |  FSCN 2021 Section 002: Introductory Microbiology (56293)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56293/1153

Spring 2015  |  FSCN 2021 Section 003: Introductory Microbiology (56294)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56294/1153

Spring 2015  |  FSCN 2021 Section 004: Introductory Microbiology (58816)

Instructor(s)
No instructor assigned
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/58816/1153

Spring 2015  |  FSCN 3301 Section 001: Food Choices: Healing the Earth, Healing Ourselves (59345)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Off Campus
Course Catalog Description:
Link between our food/diet, agricultural practices, and health of planet. Food security. Cultural/personal context of food choices. Ways that food is produced, especially industrial monoculture. Food choices and the earth's bio diversity. Land use, water use, pollution, energy needs, climate change. Alternatives: organic/sustainable, fair trade. Economic policies/choices. Global tradeoffs. prereq: Jr or sr or grad student
Class Notes:
This course is entirely online; an email will be sent to you with course instructions prior to the start of the term.
Class Description:
Food production in our current industrial system feeds the world, but at a cost to the environment. In nutrition we often talk about a healthy diet, but only occasionally do we link our food and diet choices to agricultural practices and the health of the planet. This class will link the concepts of human health and planetary health in terms of food. There are no prerequisites to the class, but you should have been exposed to critical reading, writing, and thinking to make your journey through this class more fulfilling. Using the framework of complexity theory and gentle action, topics that we will cover include: human food/nutrition needs and food security, influences on our food choices and decisions, cultural and personal context of food choices, ways that food is produced-farm to fork, especially industrial monoculture, food choices and the earth's bio diversity, land use, water use and pollution, energy needs, climate change, alternatives-organic and sustainable, fair trade and economic policies and choices, global tradeoffs. Class is totally online; this class works best for students who are self motivated and organized and who are comfortable reading, analyzing, and using data to backup their own opinions.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: Grade is based on 12 assignments and 12 reflection/response postings to the class forum. We have 2 weeks with no assignment during the term and no final
Class Format:
100% Web Based
Workload:
40-50 Pages Reading Per Week
50 Pages Writing Per Term
12 Homework Assignment(s)
Other Workload: There are 12 homework assignments and 12 reflection/response postings. No work due one week in October and Thanksgiving week
Textbooks:
https://bookstores.umn.edu/course-lookup/59345/1153
Instructor Supplied Information Last Updated:
11 August 2014

Spring 2015  |  FSCN 3612 Section 001: Life Cycle Nutrition (68674)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: 1112, Chem 1022
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68674/1153

Spring 2015  |  FSCN 3615 Section 001: Sociocultural Aspects of Food, Nutrition, and Health (47075)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Wed, Fri 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/47075/1153
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2015  |  FSCN 3615 Section 002: Sociocultural Aspects of Food, Nutrition, and Health (68676)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue, Thu 10:15AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/68676/1153
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2015  |  FSCN 4096 Section 001: Professional Experience Program: Internship (49876)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: Undergraduate in the Department of Food Science and Nutrition enrolled in either the Food Science or Nutrition major or minor. To register, students must fill out FScN Internship Agreement form, available at www.fscn.umn.edu. Contact fscnugcollege consentumn.edu with questions.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan which can be found at cfans.umn.edu. If you are doing an Internship in the Food Processing Industry, please find the form at fscn.cfans.umn.edu. Return the form to the internship coordinator, Sara Cannon, in Room 225K FScN or email fscnug@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49876/1153

Spring 2015  |  FSCN 4121 Section 001: Food Microbiology (47074)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
This course is designed to study the most important microorganisms involved in food-borne disease, and food spoilage, as well as methods for their control and detection. Four major topics are covered: 1) basics of food microbiology 2) foodborne pathogens 3) microbial food spoilage and 4) control of microorganisms in food. Specific topics include: traditional, molecular and rapid methods of detection; applications of microbiology, factors that influence microbial growth; mechanisms and agents (physical, chemical, biological) for food preservation; and characteristics of pathogenic bacteria, molds, protozoa, viruses and prions that may be foodborne. In the laboratory the following subjects will be studied: 1) general microbiological techniques for the cultivation and quantification of food microorganisms, 2) quantification and detection of indicator and spoilage microorganisms, and 3) detection, isolation and identification of foodborne pathogens.
Grading:
16% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Quizzes
12% Written Homework
10% Journal
8% Class Participation
4% Laboratory Evaluation
Class Format:
50% Lecture
10% Discussion
30% Laboratory
5% Small Group Activities
5% Guest Speakers
Workload:
10 Pages Reading Per Week
30 Pages Writing Per Term
2 Exam(s)
5 Paper(s)
6 Homework Assignment(s)
5 Quiz(zes)
Other Workload: Laboratory notebook
Textbooks:
https://bookstores.umn.edu/course-lookup/47074/1153
Instructor Supplied Information Last Updated:
3 November 2011

Spring 2015  |  FSCN 4121 Section 002: Food Microbiology (55578)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
This course is designed to study the most important microorganisms involved in food-borne disease, and food spoilage, as well as methods for their control and detection. Four major topics are covered: 1) basics of food microbiology 2) foodborne pathogens 3) microbial food spoilage and 4) control of microorganisms in food. Specific topics include: traditional, molecular and rapid methods of detection; applications of microbiology, factors that influence microbial growth; mechanisms and agents (physical, chemical, biological) for food preservation; and characteristics of pathogenic bacteria, molds, protozoa, viruses and prions that may be foodborne. In the laboratory the following subjects will be studied: 1) general microbiological techniques for the cultivation and quantification of food microorganisms, 2) quantification and detection of indicator and spoilage microorganisms, and 3) detection, isolation and identification of foodborne pathogens.
Grading:
16% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Quizzes
12% Written Homework
10% Journal
8% Class Participation
4% Laboratory Evaluation
Class Format:
50% Lecture
10% Discussion
30% Laboratory
5% Small Group Activities
5% Guest Speakers
Workload:
10 Pages Reading Per Week
30 Pages Writing Per Term
2 Exam(s)
5 Paper(s)
6 Homework Assignment(s)
5 Quiz(zes)
Other Workload: Laboratory notebook
Textbooks:
https://bookstores.umn.edu/course-lookup/55578/1153
Instructor Supplied Information Last Updated:
3 November 2011

Spring 2015  |  FSCN 4121 Section 003: Food Microbiology (69510)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
Class Description:
This course is designed to study the most important microorganisms involved in food-borne disease, and food spoilage, as well as methods for their control and detection. Four major topics are covered: 1) basics of food microbiology 2) foodborne pathogens 3) microbial food spoilage and 4) control of microorganisms in food. Specific topics include: traditional, molecular and rapid methods of detection; applications of microbiology, factors that influence microbial growth; mechanisms and agents (physical, chemical, biological) for food preservation; and characteristics of pathogenic bacteria, molds, protozoa, viruses and prions that may be foodborne. In the laboratory the following subjects will be studied: 1) general microbiological techniques for the cultivation and quantification of food microorganisms, 2) quantification and detection of indicator and spoilage microorganisms, and 3) detection, isolation and identification of foodborne pathogens.
Grading:
16% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Quizzes
12% Written Homework
10% Journal
8% Class Participation
4% Laboratory Evaluation
Class Format:
50% Lecture
10% Discussion
30% Laboratory
5% Small Group Activities
5% Guest Speakers
Workload:
10 Pages Reading Per Week
30 Pages Writing Per Term
2 Exam(s)
5 Paper(s)
6 Homework Assignment(s)
5 Quiz(zes)
Other Workload: Laboratory notebook
Textbooks:
https://bookstores.umn.edu/course-lookup/69510/1153
Instructor Supplied Information Last Updated:
3 November 2011

Spring 2015  |  FSCN 4291 Section 001: Independent Study (48637)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
UMTC, St Paul
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition. prereq: Undergrads, instr consent
Class Notes:
To register for Independent Study (IS) credits: (1) complete the IS Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a the Undergraduate Student Services Coordinator will email you a permission number to enroll.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/48637/1153
Instructor Supplied Information Last Updated:
4 September 2007

Spring 2015  |  FSCN 4311 Section 001: Chemical Reactions in Food Systems (56045)

Instructor(s)
Yan Cao (TA)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 03/06/2015
Wed, Fri 04:05PM - 04:55PM
UMTC, St Paul
McNeal Hall 10
 
02/27/2015 - 05/08/2015
Fri 12:50PM - 04:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56045/1153

Spring 2015  |  FSCN 4332 Section 001: Food Processing Operations (49698)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. prereq: 4331 or BAE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/49698/1153
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2015  |  FSCN 4332 Section 002: Food Processing Operations (49699)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Auto Enrolls With:
Section 001
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. prereq: 4331 or BAE 4744
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/49699/1153
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2015  |  FSCN 4349 Section 001: Food Science Capstone (55717)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue, Thu 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
Class Notes:
This course will be offered in Spring 2015
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/55717/1153

Spring 2015  |  FSCN 4481 Section 001: Sensory Evaluation of Food Quality (60192)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/20/2015 - 03/09/2015
Wed 12:50PM - 03:50PM
UMTC, St Paul
McNeal Hall 126
 
01/20/2015 - 03/09/2015
Wed 12:50PM - 03:50PM
UMTC, St Paul
McNeal Hall 33
Course Catalog Description:
Fundamentals of sensory perception. Test designs/methods used in studying sensory qualities of foods/consumer responses to foods. prereq: 3102, Stat 3011
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/60192/1153

Spring 2015  |  FSCN 4612 Section 001: Advanced Human Nutrition (68368)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 33
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. prereq: 1112, [CHEM 1022 or CHEM 1062 and CHEM 1066], [BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211]
Class Description:
This course covers how we learn about normal human nutrition. We discuss nutrient requirements and how these are determined. Emphasis is on the physiological basis for nutrition. Digestion and absorption of food are emphasized. Sports nutrition and energy balance are also covered extensively. Students will review a nutrition topic and write a research proposal. We also cover dietary recommendations and nutrition policy. The class is designed for undergraduates in nutrition who have completed an introductory nutrition class.
Grading:
50% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Class Participation
Exam Format:
multiple choice, true/false
Class Format:
75% Lecture
25% Discussion
Workload:
50 Pages Reading Per Week
25 Pages Writing Per Term
4 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/68368/1153
Instructor Supplied Information Last Updated:
2 July 2012

Spring 2015  |  FSCN 4613 Section 001: Experimental Nutrition (48514)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status. prereq: 4612, BioC 3021, Stat 3011
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/48514/1153
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2015  |  FSCN 4613 Section 002: Experimental Nutrition (47077)

Instructor(s)
Dan Gallaher, PhD (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status. prereq: 4612, BioC 3021, Stat 3011
Class Notes:
Section 002 is reserved for graduating Nutrition majors who have other class conflicts. Contact FSCN Undergraduate Student Services at fscnug@umn.edu for a permission number.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/47077/1153
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2015  |  FSCN 4613 Section 003: Experimental Nutrition (48638)

Instructor(s)
Dan Gallaher, PhD (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status. prereq: 4612, BioC 3021, Stat 3011
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/48638/1153
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2015  |  FSCN 4613 Section 004: Experimental Nutrition (51169)

Instructor(s)
Dan Gallaher, PhD (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Thu 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status. prereq: 4612, BioC 3021, Stat 3011
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/51169/1153
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2015  |  FSCN 4613 Section 005: Experimental Nutrition (55533)

Instructor(s)
Dan Gallaher, PhD (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status. prereq: 4612, BioC 3021, Stat 3011
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/55533/1153
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2015  |  FSCN 4614 Section 001: Community Nutrition (47078)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels. prereq: FSCN 1112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47078/1153

Spring 2015  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (56386)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon, Wed 03:00PM - 04:15PM
UMTC, St Paul
Magrath Library 8
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/56386/1153
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2015  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (47079)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Mon, Wed 04:30PM - 05:45PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Pathology, management, and nutrition therapy for disorders of the cardiovascular, endocrine, urinary, and neuromuscular and skeletal systems. Nutrition intervention for inborn errors of metabolism, and eating disorders and obesity. prereq: FSCN 4665
Class Notes:
FSCN 4665 is a required prerequisite for this course. In order to obtain permission to take this course without completing 4665, you must visit with a Nutrition adviser and complete a contract for taking the MNT courses out of sequence. Students taking FSCN 4666 without following this process may dropped from the class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47079/1153

Spring 2015  |  FSCN 4732 Section 001: Food and Nutrition Management (47080)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required. prereq: 3732
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47080/1153

Spring 2015  |  FSCN 5521 Section 001: Flavor Technology (68459)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Wed 04:05PM - 06:00PM
UMTC, St Paul
Ruttan Hall B30
Also Offered:
Course Catalog Description:
Overview of flavor chemistry/related technology. Analytical techniques, mechanisms of flavor development (chemical/ biogenesis), off-flavors, industrial production/application of food flavorings. prereq: 4112
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68459/1153

Spring 2015  |  FSCN 5601 Section 001: Management of Eating Disorders (58398)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
IBH 6231 Section 001
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue 05:30PM - 08:10PM
UMTC, St Paul
McNeal Hall 395
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles/responsibilities of eating disorder treatment team members of varying types across various treatment milieus. prereq: Sr or grad student in Nutrition or health related program or instr consent
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/58398/1153
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2015  |  FSCN 8310 Section 001: General Seminar (47190)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Tue 03:30PM - 04:30PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47190/1153

Spring 2015  |  FSCN 8318 Section 001: Current Issues in Food Science (47191)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Fri 08:30AM - 10:25AM
UMTC, St Paul
Ruttan Hall B26
Also Offered:
Course Catalog Description:
Current issues in Food Science and how they impact the food industry. Prerequisites: FSCN 4112, FSCN 4121, Department Consent.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/47191/1153

Spring 2015  |  FSCN 8330 Section 001: Research Topics (49807)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register: (1) complete the Directed/Independent Study Form http://fscn.cfans.umn.edu/graduate-programs/student-forms (2) once your form is approved, a permission number will be emailed to you.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49807/1153

Spring 2015  |  FSCN 8331 Section 001: Food Proteins (68458)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
Wed 01:55PM - 03:45PM
UMTC, St Paul
Haecker Hall 205
Also Offered:
Course Catalog Description:
Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems. prereq: 4112, 4312
Class Description:
The course covers basic protein chemistry with emphasis on structure/function relationship in food systems. Specifically, the course covers: basic protein composition and structure; inter- and intra- molecular interactions; protein isolation, identification and analysis; physicochemical characteristics and functional properties of various food proteins (i.e. milk, egg, meat, cereal, and legume/oilseeds); effect of processing and storage on the chemical, functional and nutritional quality of proteins; protein modifications; and enzyme kinetics. In this course the students will learn about the role of proteins in food through understanding the relationship between chemical structure and function under various processes and applications. Students will also learn about the different techniques utilized to modify the functional, nutritional and health benefits of food proteins, through chemical and enzymatic modifications as well as through biotechnology.
Textbooks:
https://bookstores.umn.edu/course-lookup/68458/1153
Instructor Supplied Information Last Updated:
19 November 2010

Spring 2015  |  FSCN 8333 Section 001: FTE: Master's (49098)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Master's student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49098/1153

Spring 2015  |  FSCN 8391 Section 001: Independent Study: Food Science (48647)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
01/20/2015 - 05/08/2015
UMTC, St Paul
Course Catalog Description:
Includes written reports. prereq: instr consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/48647/1153

Spring 2015  |  FSCN 8444 Section 001: FTE: Doctoral (49201)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Doctoral student, adviser and DGS consent
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49201/1153

Spring 2015  |  FSCN 8777 Section 001: Thesis Credits: Master's (49392)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49392/1153

Spring 2015  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (49521)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description) prereq: Max 18 cr per semester or summer; 24 cr required
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49521/1153

Fall 2014  |  FSCN 1001 Section 001: Orientation to the Majors: Food Science and Nutrition (35341)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 01:15PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Advising, student opportunities, networking, what kinds of jobs will be available after graduating. Offered both fall/spring semesters.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35341/1149

Fall 2014  |  FSCN 1011 Section 001: Science of Food and Cooking (23869)

Instructor(s)
David Smith
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Description: This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods. Class Time: 75% Lecture, 25% Laboratory. Work Load: 10 pages reading per week, 50 pages writing per term, 4 exams, 10 papers, 1 presentations, 1 special projects. Papers, above will be group lab reports. The presentation and special project are also done as a group Grade: 40% mid exam, 20% final exam, 30% reports/papers, 10% special projects. Reports are lab group lb reports as is the project. Exam Format: Multiple choice, fill in the blanks and short answer.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/23869/1149
Instructor Supplied Information Last Updated:
16 November 2012

Fall 2014  |  FSCN 1011 Section 002: Science of Food and Cooking (23870)

Instructor(s)
William Lendway (Secondary Instructor)
David Smith (Secondary Instructor)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Description: This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods. Class Time: 75% Lecture, 25% Laboratory. Work Load: 10 pages reading per week, 50 pages writing per term, 4 exams, 10 papers, 1 presentations, 1 special projects. Papers, above will be group lab reports. The presentation and special project are also done as a group Grade: 40% mid exam, 20% final exam, 30% reports/papers, 10% special projects. Reports are lab group lb reports as is the project. Exam Format: Multiple choice, fill in the blanks and short answer.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/23870/1149
Instructor Supplied Information Last Updated:
16 November 2012

Fall 2014  |  FSCN 1011 Section 003: Science of Food and Cooking (23871)

Instructor(s)
William Lendway (Secondary Instructor)
David Smith (Secondary Instructor)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Thu 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Description: This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods. Class Time: 75% Lecture, 25% Laboratory. Work Load: 10 pages reading per week, 50 pages writing per term, 4 exams, 10 papers, 1 presentations, 1 special projects. Papers, above will be group lab reports. The presentation and special project are also done as a group Grade: 40% mid exam, 20% final exam, 30% reports/papers, 10% special projects. Reports are lab group lb reports as is the project. Exam Format: Multiple choice, fill in the blanks and short answer.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/23871/1149
Instructor Supplied Information Last Updated:
16 November 2012

Fall 2014  |  FSCN 1011 Section 004: Science of Food and Cooking (23872)

Instructor(s)
William Lendway (Secondary Instructor)
David Smith (Secondary Instructor)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Fri 08:30AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Description: This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods. Class Time: 75% Lecture, 25% Laboratory. Work Load: 10 pages reading per week, 50 pages writing per term, 4 exams, 10 papers, 1 presentations, 1 special projects. Papers, above will be group lab reports. The presentation and special project are also done as a group Grade: 40% mid exam, 20% final exam, 30% reports/papers, 10% special projects. Reports are lab group lb reports as is the project. Exam Format: Multiple choice, fill in the blanks and short answer.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/23872/1149
Instructor Supplied Information Last Updated:
16 November 2012

Fall 2014  |  FSCN 1011 Section 005: Science of Food and Cooking (23873)

Instructor(s)
William Lendway (Secondary Instructor)
David Smith (Secondary Instructor)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Fri 11:15AM - 01:10PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
Description: This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods. Class Time: 75% Lecture, 25% Laboratory. Work Load: 10 pages reading per week, 50 pages writing per term, 4 exams, 10 papers, 1 presentations, 1 special projects. Papers, above will be group lab reports. The presentation and special project are also done as a group Grade: 40% mid exam, 20% final exam, 30% reports/papers, 10% special projects. Reports are lab group lb reports as is the project. Exam Format: Multiple choice, fill in the blanks and short answer.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/23873/1149
Instructor Supplied Information Last Updated:
16 November 2012

Fall 2014  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (15494)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Off Campus
Also Offered:
Course Catalog Description:
Use of dietary supplements in the U.S. How to measure risk of a dietary supplement, approach used by National Institute of Medicine for dietary recommendations. Dietary Supplements Health and Education Act, FTC responsibilities. How dietary supplements are marketed. Other cultures as sources of supplements. Intellectual property rights of indigenous cultures. Use of supplements for health/performance. Course is online.
Class Description:
The course will cover: 1) Use of dietary supplements in the U.S.; how U.S. public demand drives industry and government. 2) The development and implementation of the law--Dietary Supplements Health and Education Act. 3) DSHEA and "safety testing," and risk assessment: How much safety data is needed before marketing? 4)Ethics of marketing. 5) FTC responsibilities and the ethics of advertising. 6) Other cultures as sources of supplements; transference of use between cultures. 7) Issues and ethics of intellectual property rights of indigenous cultures. 8) Rational use of dietary supplements for health and sports performance; ethical decisions in use for athletic performance. 9) Use of supplements for weight loss. A power point and MP4 orientation is provided to explain the syllabus and assignment submission and academic integrity; registered students will receive information on orientation about a week before classes start. Students critically evaluate information on supplements and submit weekly homework and reflections online via the class website; these are graded online and returned. This course functions best for students who can manage their time effectively and are comfortable with a mix of factual questions and "thought" questions (critical thinking) that are more open ended and require students to move beyond the readings into higher level thinking. There is no textbook; readings are online.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: homework and critical thinking (reflection) questions
Exam Format:
Homework and critical thinking are in multiple parts, with short answers of a paragraph or two for each part
Class Format:
100% Web Based totally web based
Workload:
20-30 Pages Reading Per Week
50 Pages Writing Per Term
12 Homework Assignment(s)
Other Workload: 12 weekly homework and 12 reflection assignments. In addition, each week students post to the class discussion board and respond to other students. We do 12 sets of assignments in 15 weeks .
Textbooks:
https://bookstores.umn.edu/course-lookup/15494/1149
Instructor Supplied Information Last Updated:
11 August 2014

Fall 2014  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (11841)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to insure food safety including the new U.S. Food Safety Initiative, and public perception of those risks. The course will emphasize government regulations with respect to adulteration, food safety and misbranding. It will overview the biological, microbiological, physical and chemical deterioration of foods and will describe some of the technologies to control food spoilage. Thermal processing and irradiation as examples of the technologies used in food processing to reduce risk and ensure a safe food supply. This course will focus on current food safety issues and the magnitude of the overall food safety situation. The student will learn about timely issues such as genetically modified foods, food allergies, prion diseases and approaches to biosecurity. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes public policy making, critical thinking skills and internet use. The course URL is https://vista.umn.edu/webct.
Grading:
38% Reports/Papers
12% Class Participation
50% Other Evaluation Other Grading Information: exams
Exam Format:
Short asnwers and essays
Class Format:
60% Lecture
20% Discussion
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/11841/1149
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2014  |  FSCN 1112 Section 001: Principles of Nutrition (11842)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue, Thu 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 220
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11842/1149

Fall 2014  |  FSCN 1112 Section 003: Principles of Nutrition (34692)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue, Thu 08:00AM - 09:15AM
UMTC, East Bank
Science Teaching Student Svcs 230
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Description:
This course is designed to provide students with an introduction to nutrition. We will cover a broad array of topics including: 1) description and classification of the different nutrients; 2) major functions of nutrients and physiological changes resulting from their deficiency or excess; 3) digestion, absorption, and metabolism of nutrients; 4) nutrition-related diseases; 5) nutrition during the life cycle; and 6). food sources of nutrients and food safety issues. Prerequisite is high school biology and chemistry, but additional science courses (college biology, chemistry, biochemistry, etc.) are helpful. In addition to quizzes (online) and exams (in class), students will also complete several assignments involving a dietary assessment that provides an in-depth evaluation of their own diets.
Grading:
21% Final Exam
21% Reports/Papers
17% Quizzes
41% Additional Semester Exams
Class Format:
90% Lecture
5% Discussion
5% Small Group Activities
Workload:
30 Pages Reading Per Week
4 Exam(s)
3 Homework Assignment(s)
4 Quiz(zes)
Textbooks:
https://bookstores.umn.edu/course-lookup/34692/1149
Instructor Supplied Information Last Updated:
5 March 2012

Fall 2014  |  FSCN 1112 Section B10: Principles of Nutrition (18191)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Times and Locations:
Independent Study Sep - Jun
 
09/15/2014 - 06/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Exam Format:
Supervised, in-person (not online) exams.
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/18191/1149
Instructor Supplied Information Last Updated:
12 May 2014

Fall 2014  |  FSCN 1112 Section C10: Principles of Nutrition (18230)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Times and Locations:
Independent Study Oct - Jul
 
10/15/2014 - 07/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18230/1149

Fall 2014  |  FSCN 1112 Section D10: Principles of Nutrition (18272)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Times and Locations:
Independent Study Nov - Aug
 
11/15/2014 - 08/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/18272/1149

Fall 2014  |  FSCN 1112 Section E10: Principles of Nutrition (20793)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Grade Sort
Times and Locations:
Independent Study Dec - Sep
 
12/15/2014 - 09/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 11/30 is the last day to register. No permissions/late registration, no exceptions.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/20793/1149

Fall 2014  |  FSCN 1905 Section 001: Topics: Freshman Seminar -- Antioxidants: How They Protect Your Food and Body (22720)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Freshman Seminar
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 12:50PM - 02:45PM
UMTC, St Paul
Ruttan Hall B36
Course Catalog Description:
Topics vary.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/22720/1149

Fall 2014  |  FSCN 2002 Section 001: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (34699)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34699/1149

Fall 2014  |  FSCN 2002 Section 002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget (34700)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Wed 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.
Class Notes:
Learn basic cooking skills through hands-on food preparation guided by a professional chef and gain confidence in the kitchen through weekly cooking exercises both in the teaching labs and at home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34700/1149

Fall 2014  |  FSCN 2021 Section 001: Introductory Microbiology (11854)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 33
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/11854/1149
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2014  |  FSCN 2021 Section 002: Introductory Microbiology (11855)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/11855/1149
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2014  |  FSCN 2021 Section 003: Introductory Microbiology (11856)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/11856/1149
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2014  |  FSCN 2021 Section 004: Introductory Microbiology (23868)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Fri 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/23868/1149
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2014  |  FSCN 3102 Section 001: Introduction to Food Science (11843)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/11843/1149
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2014  |  FSCN 3102 Section 002: Introduction to Food Science (11844)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/11844/1149
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2014  |  FSCN 3102 Section 003: Introduction to Food Science (13426)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/13426/1149
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2014  |  FSCN 3102 Section 004: Introduction to Food Science (16302)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Thu 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/16302/1149
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2014  |  FSCN 3102 Section 005: Introduction to Food Science (19426)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Thu 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/19426/1149
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2014  |  FSCN 3102 Section 006: Introduction to Food Science (24797)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 08:30AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/24797/1149
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2014  |  FSCN 3301 Section 001: Food Choices: Healing the Earth, Healing Ourselves (23994)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Off Campus
Course Catalog Description:
Link between our food/diet, agricultural practices, and health of planet. Food security. Cultural/personal context of food choices. Ways that food is produced, especially industrial monoculture. Food choices and the earth's bio diversity. Land use, water use, pollution, energy needs, climate change. Alternatives: organic/sustainable, fair trade. Economic policies/choices. Global tradeoffs.
Class Notes:
All registered students will receive several emails before class directing them to the class Moodle site and the orientations materials.
Class Description:
Food production in our current industrial system feeds the world, but at a cost to the environment. In nutrition we often talk about a healthy diet, but only occasionally do we link our food and diet choices to agricultural practices and the health of the planet. This class will link the concepts of human health and planetary health in terms of food. There are no prerequisites to the class, but you should have been exposed to critical reading, writing, and thinking to make your journey through this class more fulfilling. Using the framework of complexity theory and gentle action, topics that we will cover include: human food/nutrition needs and food security, influences on our food choices and decisions, cultural and personal context of food choices, ways that food is produced-farm to fork, especially industrial monoculture, food choices and the earth's bio diversity, land use, water use and pollution, energy needs, climate change, alternatives-organic and sustainable, fair trade and economic policies and choices, global tradeoffs. Class is totally online; this class works best for students who are self motivated and organized and who are comfortable reading, analyzing, and using data to backup their own opinions.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: Grade is based on 12 assignments and 12 reflection/response postings to the class forum. We have 2 weeks with no assignment during the term and no final
Class Format:
100% Web Based
Workload:
40-50 Pages Reading Per Week
50 Pages Writing Per Term
12 Homework Assignment(s)
Other Workload: There are 12 homework assignments and 12 reflection/response postings. No work due one week in October and Thanksgiving week
Textbooks:
https://bookstores.umn.edu/course-lookup/23994/1149
Instructor Supplied Information Last Updated:
11 August 2014

Fall 2014  |  FSCN 3612 Section 001: Life Cycle Nutrition (11845)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition).
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11845/1149

Fall 2014  |  FSCN 3614 Section 001: Nutrition Education and Counseling (17865)

Instructor(s)
Class Component:
Lecture Workaround
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Application of theories/principles of learning, behavior change, instructional methods to nutrition education and counseling in community settings.
Class Notes:
Breakout sessions will take place during class time on Mondays and Wednesdays, and students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/17865/1149

Fall 2014  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (11846)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Thu 08:05AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On/off-campus commercial/institutional restaurants used as labs. Required field trips.
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11846/1149

Fall 2014  |  FSCN 3732 Section 001: Food Service Operations Management (11847)

Instructor(s)
Len Marquart (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11847/1149

Fall 2014  |  FSCN 4096 Section 001: Professional Experience Program: Internship (13905)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Off Campus
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit.
Class Notes:
Complete a copy of the internship form found at: http://fscn.cfans.umn.edu/undergraduate_programs/forms/index.htm. Obtain signatures from your employer and internship adviser. Then, return the form to Sara Cannon in 225k FSCN (scannon@umn.edu) to receive a permission number to register for internship credits. See the form for guidelines on how many credits you should enroll in based on the number of hours you will work.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/13905/1149

Fall 2014  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (20836)

Instructor(s)
Class Component:
Lecture Workaround
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/20836/1149

Fall 2014  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (20808)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Fri 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 144
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches.
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/20808/1149
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2014  |  FSCN 4123 Section 001: Molecular Biology for Applied Scientists (34705)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 5123 Section 001
Times and Locations:
Regular Academic Session
 
09/02/2014 - 10/21/2014
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Biological Sciences Center 12
Also Offered:
Course Catalog Description:
Half semester course. Two hours/week for 8 weeks. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/34705/1149

Fall 2014  |  FSCN 4131 Section 001: Food Quality (13039)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Management systems in processing/distribution of foods that ensure food quality/compliance with food laws/regulations. Quality management, HACCP, audits, plant/equipment design for sanitation, specifications, recalls, control systems.
Class Description:
Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
Textbooks:
https://bookstores.umn.edu/course-lookup/13039/1149
Instructor Supplied Information Last Updated:
10 April 2009

Fall 2014  |  FSCN 4291 Section 001: Independent Study (13636)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Off Campus
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/undergraduate_programs/forms/index.htm. Have the form signed by your faculty adviser or project adviser, and return to Sara Cannon in 225k FSCN (scannon@umn.edu) for approval by the Department Head and a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/13636/1149
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2014  |  FSCN 4312W Section 001: Food Analysis (11852)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems.
Class Notes:
As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/11852/1149
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2014  |  FSCN 4312W Section 002: Food Analysis (11853)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems.
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/11853/1149
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2014  |  FSCN 4312W Section 003: Food Analysis (24690)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems.
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/24690/1149
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2014  |  FSCN 4349 Section 001: Food Science Capstone (24435)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 134
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/24435/1149

Fall 2014  |  FSCN 4612 Section 001: Advanced Human Nutrition (11849)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11849/1149

Fall 2014  |  FSCN 4621W Section 001: Nutrition and Metabolism (17894)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate.
Class Description:
This course is designed to provide students with an understanding of carbohydrate, lipid and protein metabolism. Emphases are on main metabolic pathways of three macronutrients and their interrelationship. Main concepts to be introduced include anabolic, catabolic, and amphibolic metabolism and regulation of carbohydrate, lipid and protein. These concepts will assure an understanding of how macronutrient metabolism is regulated to fulfill energy needs for maintaining the body's metabolic and physiological functions. A variety of activities such as small and large group discussions, quizzes, written reports or papers, etc. will be used to prepare students to evaluate scientific discoveries and developments that affect their lives, and formulate opinions about related issues.
Grading:
24% Midterm Exam
20% Final Exam
20% Reports/Papers
14% Quizzes
16% Other Evaluation Other Grading Information: homework
Exam Format:
multiple choice and short answer
Class Format:
90% Lecture
10% Discussion
Workload:
50 Pages Reading Per Week
10 Pages Writing Per Term
4 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/17894/1149
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2014  |  FSCN 4664 Section 001: Senior Capstone: Becoming a Registered Dietitian (21006)

Instructor(s)
Therese Liffrig (Secondary Instructor)
Corrie Marion (Secondary Instructor)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 09:35AM - 10:25AM
UMTC, St Paul
Virtual Rooms NORMREQD
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in dietetics.
Class Notes:
This section of Senior Capstone in the DPD is only available by special permission from an adviser or from Corrie Marion (cmarion@umn.edu), Assistant Director of the Didactic Program in Dietetics. Please register for FSCN 4667. This class meets with the Tuesday Lecture of FSCN 4667 in Room 15, Food Science and Nutrition Building.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/21006/1149

Fall 2014  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (11850)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue, Thu 04:05PM - 05:20PM
UMTC, St Paul
Biological Sciences Center 64
Also Offered:
Course Catalog Description:
Nutrition assessment and support. Pathology, management, and nutrition therapy for disorders of the gastrointestinal, immune, and respiratory systems, and cancer.
Class Description:
Nutritional assessment and support; fluid and electrolyte balance; medication/diet interactions. Nutritional intervention in hypermetabolic conditions, disorders of the gastrointestinal system, and in cancer and AIDS. Interventions for pediatric and adult patients/clients.
Class Format:
55% Lecture
15% Discussion
30% Other Style Individual and Group Case Work
Workload:
50 Pages Reading Per Week
4 Exam(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/11850/1149
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2014  |  FSCN 4667 Section 001: Senior Seminar for the Didactic Program in Dietetics (26498)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
 
10/10/2014
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms STPAUL-TBA
 
10/24/2014
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms STPAUL-TBA
 
10/31/2014
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms STPAUL-TBA
 
11/07/2014
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms STPAUL-TBA
 
11/14/2014
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms STPAUL-TBA
 
11/21/2014
Fri 01:30PM - 03:30PM
UMTC, St Paul
Virtual Rooms STPAUL-TBA
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics.
Class Notes:
Required interprofessional sessions will be held on 6 Fridays from 1:30 to 3:30 pm. Your session COULD BE IN MINNEAPOLIS. Sessions will be held in rooms on both the St. Paul and Minneapolis campus. Please plan accordingly for travel time from other classes. Rooms TBA. Friday session dates are: October 10, 2014 October 24, 2014 October 31, 2014 November 7, 2014 November 14, 2014 November 21, 2014
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/26498/1149

Fall 2014  |  FSCN 5101 Section 001: Food Regulation in the United States (34993)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Wed 06:00PM - 08:00PM
UMTC, St Paul
Coffey Hall 50
Course Catalog Description:
U.S. system of regulation of food product formulation, manufacturing, labeling and advertising, including insight into the manner in which regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
Class Description:
This course -- Food Regulation in the U.S. -- will provide students with an understanding of the U.S. system of regulation of food product formulation, manufacturing, labeling and advertising, including insight into the manner in which regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns. Objectives: Students will (1) gain an understanding of the basic laws and regulations governing the formulation, manufacturing, labeling and advertising of foods in the U.S.; (2) comprehend the jurisdiction and complex interaction of FDA, USDA, FTC, other Federal agencies, and the various States in regulating food safety, food labeling, and food advertising; (3) gain insight into the ways in which societal concerns and continually emerging new scientific evidence affect the development and modification of laws and regulations; and (4) be able to identify the many different stakeholders that affect the shape of food laws and regulations and be able to analyze key regulatory issues from different perspectives. There is no textbook. Readings will be selected by the instructor and will include FDA regulations, other FDA documents such as proposed rules and industry guidance, USDA documents, FTC complaints and consent orders, laws affecting food regulation, and court decisions. Each week, students will prepare a brief summary of the assigned reading, prior to class discussion. Each student will select a commercial food product during the first week of class and will evaluate regulatory issues throughout the semester not only in a general sense but also with particular reference to that product. Each student will write a paper (2 to 6 pages, double spaced) identifying the required and optional features of the product label, citing relevant regulations relating to the legality of the product's ingredients, discussing the appropriateness of any labeling or advertising claims identified for the product, and commenting on any label shortfalls in terms of full compliance with applicable regulations. This paper will count for 20% of the course grade. Each student will select a current or recent proposed regulation of interest to them and will draft comments on the issues raised by the proposal, from the point of view of an affected company or from the point of view of a professional association (such as IFT, ASN, ADA, etc) or a trade association with an interest in the subject. Draft comments will be in the form of a formal submission to the agency, will be at least 4 pages but not more than 8 pages in length (double-spaced), and will count for 20% of the course grade.
Grading:
20% Midterm Exam
20% Final Exam
40% Reports/Papers
20% Written Homework
Exam Format:
Objective questions requiring some analysis of regulatory issues.
Class Format:
80% Lecture
20% Discussion Some portions of lectures may be given by invited speakers.
Workload:
20 Pages Reading Per Week
2 Exam(s)
2 Paper(s)
12 Homework Assignment(s)
Other Workload: Homework consists of brief weekly summary of assigned regulation or issue.
Textbooks:
https://bookstores.umn.edu/course-lookup/34993/1149
Instructor Supplied Information Last Updated:
2 April 2011

Fall 2014  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (26499)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Fri 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 144
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits.
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/26499/1149

Fall 2014  |  FSCN 5123 Section 001: Molecular Biology for Applied Scientists (35482)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4123 Section 001
Times and Locations:
Regular Academic Session
 
09/02/2014 - 10/21/2014
Tue, Thu 10:40AM - 11:30AM
UMTC, St Paul
Biological Sciences Center 12
Also Offered:
Course Catalog Description:
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35482/1149

Fall 2014  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (26497)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/26497/1149

Fall 2014  |  FSCN 5312 Section 001: Food Analysis (26721)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall 143
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results.
Class Notes:
Meets with FSCN 4312W. As of Fall 2014, STAT 3011 is no longer a prerequisite for this course. If you need permission to enroll, email scannon@umn.edu or fscnug@umn.edu for assistance.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/26721/1149

Fall 2014  |  FSCN 5312 Section 002: Food Analysis (26722)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 002
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Mon 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/26722/1149

Fall 2014  |  FSCN 5441 Section 001: Introduction to New Product Development (35468)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 06:05PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Interactive course that introduces students to the principles of new product development, from identification and testing of new product concepts, through prototype testing, to basic process design using examples from industry.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35468/1149

Fall 2014  |  FSCN 5601 Section 001: Management of Eating Disorders (26502)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
IBH 6231 Section 001
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Tue 05:30PM - 08:10PM
UMTC, St Paul
Ruttan Hall B30
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles/responsibilities of eating disorder treatment team members of varying types across various treatment milieus.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/26502/1149
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2014  |  FSCN 8310 Section 001: General Seminar (11965)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Wed 03:30PM - 04:30PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/11965/1149

Fall 2014  |  FSCN 8330 Section 001: Research Topics (14731)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/undergraduate_programs/forms/index.htm. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/14731/1149

Fall 2014  |  FSCN 8333 Section 001: FTE: Master's (14212)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/14212/1149

Fall 2014  |  FSCN 8338 Section 001: Antioxidants in Food: Practical Applications (35630)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Thu 11:45AM - 01:40PM
UMTC, St Paul
Virtual Rooms ROOM-TBA
Course Catalog Description:
Mechanisms of antioxidant activities in food systems. Free radical scavengers, hydroperoxide stabilizers, synergists, metal chelators, singlet oxygen quenchers, substance reducing hydroperoxides. Practical applications of antioxidants in various food systems, effect of antioxidants on health/diseases.
Class Notes:
Will meet in FSCN 153
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35630/1149

Fall 2014  |  FSCN 8391 Section 001: Independent Study: Food Science (13637)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/02/2014 - 12/10/2014
Off Campus
Course Catalog Description:
Includes written reports.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/undergraduate_programs/forms/index.htm. Have your faculty adviser sign off, and return the form to Sara Cannon in 225k FSCN or at scannon@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/13637/1149

Fall 2014  |  FSCN 8444 Section 001: FTE: Doctoral (14350)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/14350/1149

Fall 2014  |  FSCN 8777 Section 001: Thesis Credits: Master's (14559)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/14559/1149

Fall 2014  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (13971)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/13971/1149

Summer 2014  |  FSCN 1112 Section B10: Principles of Nutrition (80686)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Times and Locations:
Independent Study May - Feb
 
05/15/2014 - 02/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online with handwritten exams
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/80686/1145
Instructor Supplied Information Last Updated:
27 March 2014

Summer 2014  |  FSCN 1112 Section C10: Principles of Nutrition (80689)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Times and Locations:
Independent Study Jun - Mar
 
06/15/2014 - 03/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online with handwritten exams
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/80689/1145
Instructor Supplied Information Last Updated:
27 March 2014

Summer 2014  |  FSCN 1112 Section D10: Principles of Nutrition (80692)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Times and Locations:
Independent Study Jul - Apr
 
07/15/2014 - 04/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online with handwritten exams
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/80692/1145
Instructor Supplied Information Last Updated:
27 March 2014

Summer 2014  |  FSCN 1112 Section E10: Principles of Nutrition (80695)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Times and Locations:
Independent Study Aug - May
 
08/15/2014 - 05/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 4/30 is the last day to register. No permissions/late registrations, no exceptions.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online with handwritten exams
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/80695/1145
Instructor Supplied Information Last Updated:
27 March 2014

Summer 2014  |  FSCN 4096 Section 001: Professional Experience Program: Internship (82064)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Summer Session 10 wk
 
06/16/2014 - 08/22/2014
UMTC, St Paul
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82064/1145

Summer 2014  |  FSCN 4291 Section 001: Independent Study (85665)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
06/16/2014 - 08/08/2014
UMTC, East Bank
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition.
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/85665/1145
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2014  |  FSCN 4291 Section 002: Independent Study (81348)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
May Session
 
05/27/2014 - 06/13/2014
UMTC, St Paul
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition.
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/81348/1145
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2014  |  FSCN 8330 Section 001: Research Topics (82686)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
06/16/2014 - 08/08/2014
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82686/1145

Summer 2014  |  FSCN 8333 Section 001: FTE: Master's (82392)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/16/2014 - 08/22/2014
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82392/1145

Summer 2014  |  FSCN 8391 Section 001: Independent Study: Food Science (81345)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
06/16/2014 - 08/08/2014
UMTC, St Paul
Course Catalog Description:
Includes written reports.
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81345/1145

Summer 2014  |  FSCN 8444 Section 001: FTE: Doctoral (82481)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/16/2014 - 08/22/2014
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82481/1145

Summer 2014  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (82558)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/16/2014 - 08/22/2014
UMTC, St Paul
Also Offered:
Course Catalog Description:
tbd
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82558/1145

Summer 2014  |  FSCN 8777 Section 001: Thesis Credits: Master's (82633)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/16/2014 - 08/22/2014
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82633/1145

Summer 2014  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (83191)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/16/2014 - 08/22/2014
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83191/1145

Spring 2014  |  FSCN 1011 Section 001: Science of Food and Cooking (63857)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/63857/1143
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2014  |  FSCN 1011 Section 002: Science of Food and Cooking (63858)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/63858/1143
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2014  |  FSCN 1011 Section 003: Science of Food and Cooking (63859)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/63859/1143
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2014  |  FSCN 1011 Section 004: Science of Food and Cooking (63860)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/63860/1143
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2014  |  FSCN 1011 Section 005: Science of Food and Cooking (63861)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/63861/1143
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2014  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (55564)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Off Campus
Also Offered:
Course Catalog Description:
Use of dietary supplements in the U.S. How to measure risk of a dietary supplement, approach used by National Institute of Medicine for dietary recommendations. Dietary Supplements Health and Education Act, FTC responsibilities. How dietary supplements are marketed. Other cultures as sources of supplements. Intellectual property rights of indigenous cultures. Use of supplements for health/performance. Course is online.
Class Notes:
Web Based Course. All students that register will receive an email the week before classes start that gives the UConnect link to view the online audio visual orientation.
Class Description:
The course will cover: 1) Use of dietary supplements in the U.S.; how U.S. public demand drives industry and government. 2) The development and implementation of the law--Dietary Supplements Health and Education Act. 3) DSHEA and "safety testing," and risk assessment: How much safety data is needed before marketing? 4)Ethics of marketing. 5) FTC responsibilities and the ethics of advertising. 6) Other cultures as sources of supplements; transference of use between cultures. 7) Issues and ethics of intellectual property rights of indigenous cultures. 8) Rational use of dietary supplements for health and sports performance; ethical decisions in use for athletic performance. 9) Use of supplements for weight loss. A UM Connect audio video orientation is provided to explain the syllabus and assignment submission and academic integrity; registered students will receive information on orientation about a week before classes start. For each weekly unit, an online UM Connect presentation of the week's power point is also available to complement weekly readings. Students critically evaluate information on supplements and submit weekly homework and critical thinking questions online via the class website; these are graded online and returned. This course functions best for students who can manage their time effectively and are comfortable with a mix of factual questions and "thought" questions (critical thinking) that are more open ended and require students to move beyond the readings into higher level thinking. There is no textbook; readings are online.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: homework and critical thinking (reflection) questions
Exam Format:
Homework and critical thinking are in multiple parts, with short answers of a paragraph or two for each part
Class Format:
100% Web Based totally web based
Workload:
20-30 Pages Reading Per Week
50 Pages Writing Per Term
14 Homework Assignment(s)
Other Workload: 14 weekly homework and 14 thought question assignments; students can drop 2 of the 14 each
Textbooks:
https://bookstores.umn.edu/course-lookup/55564/1143
Instructor Supplied Information Last Updated:
2 March 2012

Spring 2014  |  FSCN 1090 Section 001: Topics (69757)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 2001 Section 002
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Topics in Food Science/Nutrition. Different courses semester to semester depending on what is offered. First runs of new courses, special topics, visiting lecturers may be hosted.
Class Notes:
Cooking on a Student's Budget - this one credit cooking course meets with FSCN 2001 in McNeal Hall 126
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/69757/1143

Spring 2014  |  FSCN 1090 Section 002: Topics (69780)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
FSCN 2001 Section 003
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue 04:00PM - 07:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Topics in Food Science/Nutrition. Different courses semester to semester depending on what is offered. First runs of new courses, special topics, visiting lecturers may be hosted.
Class Notes:
Cooking on a Student's Budget - this one credit cooking course meets with FSCN 2001 in McNeal Hall 126
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/69780/1143

Spring 2014  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (51796)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
I Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks including the public perception of these risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to ensure foods are safe. After a general review of risk the course will focus on hot issues including the new initiatives on allergens, bio-terrorism, GMOs, obesity, trans fatty acids, Johness disease and health claims. The course will emphasize government regulations with respect to adulteration, food and misbranding.as the means for ensuring food safety. Thermal processing, high pressure and irradiation which will be described as examples of the technologies used in food processing to reduce risk and assure a safe food supply. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes the public policy process , critical thinking skills and internet use. There are 8-10 in class questions, two written assignments (scenario writing) and two in class open book quizzes. critical thinking skills and internet use. You will be made aware of the magnitude of the food safety issue and the use of public policy to manage inherent risk, as related to processing, distribution and preparation of food at home and in food service. We will cover methods used to control and maintain both safety and quality in the processing and distribution of foods.
Grading:
33% Reports/Papers
67% Quizzes
Exam Format:
Short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Other Workload: *best grade for two out of three papers counted
Textbooks:
https://bookstores.umn.edu/course-lookup/51796/1143
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2014  |  FSCN 1112 Section 001: Principles of Nutrition (51797)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
Course is totally online (no class meetings). All registered students will receive an email the week before classes start that gives the UConnect link to view the online audio visual orientation.
Class Description:
This course is for all levels of students and will address: 1. essential nutrients needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. eating programs; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues. This class is totally online. Power points and UM Connect presentations (narrated powerpoints) for each chapter are posted on the class site. These contain the key points of the chapters and updated information from current events. Students will be evaluated by weekly online chapter quizzes, a diet analysis and questions about their diet analysis, and a final comprehensive exam covering the major themes of the course. Prerequisite is high school biology, but college biology and chemistry are helpful, since nutrition is a science that is based on biology, physiology, and biochemistry, as well as more social aspects. Students who learn well alone using text and who need the online flexibility will be best served by this class section. Students who learn best by hearing lectures or interacting with others should consider the other section of the class that meets in person.
Grading:
25% Final Exam
50% Quizzes
25% Other Evaluation Other Grading Information: Diet analysis and associated questions
Exam Format:
multiple choice
Class Format:
100% Web Based
Workload:
40 Pages Reading Per Week
1 Exam(s)
10 Homework Assignment(s)
14 Quiz(zes)
Other Workload: Online quizzes and diet analysis and associated questions; of the 14 quizzes, the lowest 4 will be dropped at the semester end
Textbooks:
https://bookstores.umn.edu/course-lookup/51797/1143
Instructor Supplied Information Last Updated:
2 March 2012

Spring 2014  |  FSCN 1112 Section 002: Principles of Nutrition (51798)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 230
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Exam Format:
Supervised, in-person (not online) exams.
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/51798/1143
Instructor Supplied Information Last Updated:
1 October 2013

Spring 2014  |  FSCN 1112 Section B10: Principles of Nutrition (55393)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Times and Locations:
Independent Study Jan - Oct
 
01/15/2014 - 10/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Exam Format:
Supervised, in-person (not online) exams.
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/55393/1143
Instructor Supplied Information Last Updated:
1 October 2013

Spring 2014  |  FSCN 1112 Section C10: Principles of Nutrition (55394)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Times and Locations:
Independent Study Feb - Nov
 
02/15/2014 - 11/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Exam Format:
Supervised, in-person (not online) exams.
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/55394/1143
Instructor Supplied Information Last Updated:
1 October 2013

Spring 2014  |  FSCN 1112 Section D10: Principles of Nutrition (53351)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Times and Locations:
Independent Study Mar - Dec
 
03/15/2014 - 12/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Exam Format:
Supervised, in-person (not online) exams.
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/53351/1143
Instructor Supplied Information Last Updated:
1 October 2013

Spring 2014  |  FSCN 1112 Section E10: Principles of Nutrition (53352)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Times and Locations:
Independent Study Apr - Jan
 
04/15/2014 - 01/15/2015
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up. 3/31 is the last day to register. No permissions/late registration, no exceptions.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Exam Format:
Supervised, in-person (not online) exams.
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/53352/1143
Instructor Supplied Information Last Updated:
1 October 2013

Spring 2014  |  FSCN 2001 Section 001: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (69318)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon 09:35AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices.
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/69318/1143
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2014  |  FSCN 2001 Section 002: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (69445)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 1090 Section 001
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices.
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/69445/1143
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2014  |  FSCN 2001 Section 003: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (69446)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 1090 Section 002
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue 04:00PM - 07:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices.
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/69446/1143
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2014  |  FSCN 2021 Section 001: Introductory Microbiology (61580)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Microbes impact our world in both deadly and life-saving ways: Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage and food borne diseases; and in food preservation and health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Textbooks:
https://bookstores.umn.edu/course-lookup/61580/1143
Instructor Supplied Information Last Updated:
1 December 2009

Spring 2014  |  FSCN 2021 Section 002: Introductory Microbiology (61581)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Microbes impact our world in both deadly and life-saving ways: Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage and food borne diseases; and in food preservation and health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Textbooks:
https://bookstores.umn.edu/course-lookup/61581/1143
Instructor Supplied Information Last Updated:
1 December 2009

Spring 2014  |  FSCN 2021 Section 003: Introductory Microbiology (61582)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Microbes impact our world in both deadly and life-saving ways: Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage and food borne diseases; and in food preservation and health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Textbooks:
https://bookstores.umn.edu/course-lookup/61582/1143
Instructor Supplied Information Last Updated:
1 December 2009

Spring 2014  |  FSCN 2021 Section 004: Introductory Microbiology (64594)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Microbes impact our world in both deadly and life-saving ways: Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage and food borne diseases; and in food preservation and health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Textbooks:
https://bookstores.umn.edu/course-lookup/64594/1143
Instructor Supplied Information Last Updated:
1 December 2009

Spring 2014  |  FSCN 3301 Section 001: Food Choices: Healing the Earth, Healing Ourselves (65482)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Off Campus
Course Catalog Description:
Link between our food/diet, agricultural practices, and health of planet. Food security. Cultural/personal context of food choices. Ways that food is produced, especially industrial monoculture. Food choices and the earth's bio diversity. Land use, water use, pollution, energy needs, climate change. Alternatives: organic/sustainable, fair trade. Economic policies/choices. Global tradeoffs.
Class Notes:
This course is entirely online; an email will be sent to you with course instructions prior to the start of the term.
Class Description:
Food production in our current industrial system feeds the world, but at a cost to the environment. In nutrition we often talk about a healthy diet, but only occasionally do we link our food and diet choices to agricultural practices and the health of the planet. This class will link the concepts of human health and planetary health in terms of food. There are no prerequisites to the class, but you should have been exposed to critical reading, writing, and thinking to make your journey through this class more fulfilling. Using the framework of complexity theory and gentle action, topics that we will cover include: human food/nutrition needs and food security, influences on our food choices and decisions, cultural and personal context of food choices, ways that food is produced-farm to fork, especially industrial monoculture, food choices and the earth's bio diversity, land use, water use and pollution, energy needs, climate change, alternatives-organic and sustainable, fair trade and economic policies and choices, global tradeoffs. Class is totally online, although several videos will be scheduled in the evening for easy student access (students could also view these by purchase or rental). This class works best for students who are self motivated and organized and who are comfortable reading, analyzing, and using data to backup their own opinions.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: This class works best for students who can read, evaluate, integrate information, then use it to support their own views about the food system.
Class Format:
100% Web Based
Workload:
40-50 Pages Reading Per Week
50 Pages Writing Per Term Other Workload: There are 14 homework assignments and 14 reflections, one of each for each week of the term.
Textbooks:
https://bookstores.umn.edu/course-lookup/65482/1143
Instructor Supplied Information Last Updated:
2 March 2012

Spring 2014  |  FSCN 3480 Section 001: Topics in Food Science and Nutrition -- Professional Skills in Food Science and Nutrition (69045)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Repeat Credit Limit:
4 Credits
Grading Basis:
S-N only
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon 09:35AM - 11:30AM
UMTC, St Paul
Andrew Boss Laboratory 223A
Course Catalog Description:
Lectures by visiting scholar or regular staff member. Topics specified in Class Schedule.
Class Notes:
Course meets in ABLMS 223. Contact Sara Cannon at scannon@ummn.edu or fscnug@umn.edu for permission to enroll. Professional Skill Development course for students in Food Science and Nutrition. Students must be Food Science or Nutrition Majors to enroll in the course. Graduate students, please contact Sara Cannon at scannon@umn.edu to register.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/69045/1143

Spring 2014  |  FSCN 3615 Section 001: Sociocultural Aspects of Food, Nutrition, and Health (51800)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Wed, Fri 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/51800/1143
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2014  |  FSCN 4096 Section 001: Professional Experience Program: Internship (54705)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
UMTC, St Paul
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan which can be found at cfans.umn.edu. If you are doing an Internship in the Food Processing Industry, please find the form at fscn.cfans.umn.edu. Return the form to the internship coordinator, Sara Cannon, in Room 225K FScN or email fscnug@umn.edu.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54705/1143

Spring 2014  |  FSCN 4121 Section 001: Food Microbiology (51799)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food.
Class Description:
This course is designed to study the most important microorganisms involved in food-borne disease, and food spoilage, as well as methods for their control and detection. Four major topics are covered: 1) basics of food microbiology 2) foodborne pathogens 3) microbial food spoilage and 4) control of microorganisms in food. Specific topics include: traditional, molecular and rapid methods of detection; applications of microbiology, factors that influence microbial growth; mechanisms and agents (physical, chemical, biological) for food preservation; and characteristics of pathogenic bacteria, molds, protozoa, viruses and prions that may be foodborne. In the laboratory the following subjects will be studied: 1) general microbiological techniques for the cultivation and quantification of food microorganisms, 2) quantification and detection of indicator and spoilage microorganisms, and 3) detection, isolation and identification of foodborne pathogens.
Grading:
16% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Quizzes
12% Written Homework
10% Journal
8% Class Participation
4% Laboratory Evaluation
Class Format:
50% Lecture
10% Discussion
30% Laboratory
5% Small Group Activities
5% Guest Speakers
Workload:
10 Pages Reading Per Week
30 Pages Writing Per Term
2 Exam(s)
5 Paper(s)
6 Homework Assignment(s)
5 Quiz(zes)
Other Workload: Laboratory notebook
Textbooks:
https://bookstores.umn.edu/course-lookup/51799/1143
Instructor Supplied Information Last Updated:
3 November 2011

Spring 2014  |  FSCN 4121 Section 002: Food Microbiology (60766)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food.
Class Description:
This course is designed to study the most important microorganisms involved in food-borne disease, and food spoilage, as well as methods for their control and detection. Four major topics are covered: 1) basics of food microbiology 2) foodborne pathogens 3) microbial food spoilage and 4) control of microorganisms in food. Specific topics include: traditional, molecular and rapid methods of detection; applications of microbiology, factors that influence microbial growth; mechanisms and agents (physical, chemical, biological) for food preservation; and characteristics of pathogenic bacteria, molds, protozoa, viruses and prions that may be foodborne. In the laboratory the following subjects will be studied: 1) general microbiological techniques for the cultivation and quantification of food microorganisms, 2) quantification and detection of indicator and spoilage microorganisms, and 3) detection, isolation and identification of foodborne pathogens.
Grading:
16% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Quizzes
12% Written Homework
10% Journal
8% Class Participation
4% Laboratory Evaluation
Class Format:
50% Lecture
10% Discussion
30% Laboratory
5% Small Group Activities
5% Guest Speakers
Workload:
10 Pages Reading Per Week
30 Pages Writing Per Term
2 Exam(s)
5 Paper(s)
6 Homework Assignment(s)
5 Quiz(zes)
Other Workload: Laboratory notebook
Textbooks:
https://bookstores.umn.edu/course-lookup/60766/1143
Instructor Supplied Information Last Updated:
3 November 2011

Spring 2014  |  FSCN 4121 Section 003: Food Microbiology (69640)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food.
Class Description:
This course is designed to study the most important microorganisms involved in food-borne disease, and food spoilage, as well as methods for their control and detection. Four major topics are covered: 1) basics of food microbiology 2) foodborne pathogens 3) microbial food spoilage and 4) control of microorganisms in food. Specific topics include: traditional, molecular and rapid methods of detection; applications of microbiology, factors that influence microbial growth; mechanisms and agents (physical, chemical, biological) for food preservation; and characteristics of pathogenic bacteria, molds, protozoa, viruses and prions that may be foodborne. In the laboratory the following subjects will be studied: 1) general microbiological techniques for the cultivation and quantification of food microorganisms, 2) quantification and detection of indicator and spoilage microorganisms, and 3) detection, isolation and identification of foodborne pathogens.
Grading:
16% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Quizzes
12% Written Homework
10% Journal
8% Class Participation
4% Laboratory Evaluation
Class Format:
50% Lecture
10% Discussion
30% Laboratory
5% Small Group Activities
5% Guest Speakers
Workload:
10 Pages Reading Per Week
30 Pages Writing Per Term
2 Exam(s)
5 Paper(s)
6 Homework Assignment(s)
5 Quiz(zes)
Other Workload: Laboratory notebook
Textbooks:
https://bookstores.umn.edu/course-lookup/69640/1143
Instructor Supplied Information Last Updated:
3 November 2011

Spring 2014  |  FSCN 4291 Section 001: Independent Study (53413)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
UMTC, St Paul
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition.
Class Notes:
To register for Independent Study (IS) credits: (1) complete the IS Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a the Undergraduate Student Services Coordinator will email you a permission number to enroll.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/53413/1143
Instructor Supplied Information Last Updated:
4 September 2007

Spring 2014  |  FSCN 4311 Section 001: Chemical Reactions in Food Systems (61286)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Fri 12:50PM - 03:50PM
UMTC, St Paul
Ruttan Hall B36
 
01/21/2014 - 05/09/2014
Fri 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions.
Class Notes:
When appropriate, lab meets in ABLMS 135.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/61286/1143

Spring 2014  |  FSCN 4332 Section 001: Food Processing Operations (54516)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management.
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/54516/1143
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2014  |  FSCN 4332 Section 002: Food Processing Operations (54517)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 150
Auto Enrolls With:
Section 001
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management.
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/54517/1143
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2014  |  FSCN 4349 Section 001: Food Science Capstone (60917)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue, Thu 04:05PM - 05:00PM
UMTC, St Paul
McNeal Hall 134
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, and sensory testing. Oral/written presentations.
Class Notes:
This course will be offered in Spring 2015
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/60917/1143

Spring 2014  |  FSCN 4481 Section 001: FScN 4481: Sensory Evaluation of Food Quality (67158)

Instructor(s)
Class Component:
Laboratory
Credits:
1 Credit
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
First Half of Term
 
01/21/2014 - 03/10/2014
Wed 12:50PM - 03:50PM
UMTC, St Paul
Ruttan Hall B26
Course Catalog Description:
Fundamentals of sensory perception. Test designs/methods used in studying sensory qualities of foods/consumer responses to foods.
Class Notes:
Meets with FSCN 5481
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/67158/1143

Spring 2014  |  FSCN 4613 Section 001: Experimental Nutrition (53284)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/53284/1143
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2014  |  FSCN 4613 Section 002: Experimental Nutrition (51802)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Notes:
Section 002 is reserved for graduating Nutrition majors who have other class conflicts. Please contact Sara Cannon at scannon@umn.edu or fscnug@umn.edu for a permission number.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/51802/1143
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2014  |  FSCN 4613 Section 003: Experimental Nutrition (53414)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/53414/1143
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2014  |  FSCN 4613 Section 004: Experimental Nutrition (56070)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Thu 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56070/1143
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2014  |  FSCN 4613 Section 005: Experimental Nutrition (60721)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/60721/1143
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2014  |  FSCN 4614 Section 001: Community Nutrition (51803)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Community-based nutrition issues will be explored, including nutrition risks associated with different age, sex, ethnic, and socioeconomic groups; community needs assessment; program planning and evaluation; and programs developed to address the needs and interests for people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels. Students will be able to describe the purpose and principles of community nutrition, the role of the nutritionists, and methods employed to gather information on the nutritional status of the multiethnic American population. They will be able to describe how race, culture and socioeconomic status influence the nutritional risk factors associate with chronic illness and selected conditions (i.e. pregnancy, low birthweight infants, aging). Students will be able to conduct a community needs assessment, identify and prioritize problems, and develop a culturally-appropriate nutrition program plan for people living in their community. Lastly, students will be able to characterize the major government - sponsored food and nutrition programs and will be able to refer members of the community to the appropriate program for services required..
Textbooks:
https://bookstores.umn.edu/course-lookup/51803/1143
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2014  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (61688)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
NUTR 5627 Section 001
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon, Wed 03:00PM - 04:15PM
UMTC, St Paul
Hodson Hall 490
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health.
Class Notes:
Meets with NUTR 5627
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/61688/1143
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2014  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (51804)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Mon, Wed 04:30PM - 05:45PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Pathology, management, and nutrition therapy for disorders of the cardiovascular, endocrine, urinary, and neuromuscular and skeletal systems. Nutrition intervention for inborn errors of metabolism, and eating disorders and obesity.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/51804/1143

Spring 2014  |  FSCN 4732 Section 001: Food and Nutrition Management (51805)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/51805/1143

Spring 2014  |  FSCN 5481 Section 001: Sensory Evaluation of Food Quality (69430)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Wed 12:50PM - 03:50PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs/methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project.
Class Description:
Student may contact the instructor or department for information.
Class Format:
30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
Workload:
20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/69430/1143
Instructor Supplied Information Last Updated:
12 November 2011

Spring 2014  |  FSCN 5541 Section 001: Dairy Product Chemistry and Technology (68667)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Wed 06:00PM - 07:50PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Designed for upper division Food Science undergraduate/graduate students. Physiology of milk production in ruminants. Resulting composition. Chemical, physical, microbiological properties of milk components. How milk products are manufactured.
Class Notes:
Designed for Food Science upper division undergraduate or graduate students, or students with strong chemistry, micro and/or engineering backgrounds. The course will cover the physiology of milk production in ruminants, and the chemical, physical, and microbiological properties of milk components. It will also go through the manufacture (theory and practice) of the major milk products manufactured in the U.S.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68667/1143

Spring 2014  |  FSCN 5601 Section 001: Management of Eating Disorders (63966)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
IBH 6231 Section 001
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue 05:30PM - 08:10PM
UMTC, St Paul
Alderman Hall 415
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles/responsibilities of eating disorder treatment team members of varying types across various treatment milieus.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/63966/1143
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2014  |  FSCN 8310 Section 001: General Seminar (51917)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Tue 03:30PM - 04:30PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/51917/1143

Spring 2014  |  FSCN 8318 Section 001: Current Issues in Food Science (51918)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
Fri 08:30AM - 10:25AM
UMTC, St Paul
Ruttan Hall B22
Also Offered:
Course Catalog Description:
Current issues, how they impact food industry.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/51918/1143

Spring 2014  |  FSCN 8330 Section 001: Research Topics (54628)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register: (1) complete the Directed/Independent Study Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a permission number will be emailed to you.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54628/1143

Spring 2014  |  FSCN 8333 Section 001: FTE: Master's (53900)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53900/1143

Spring 2014  |  FSCN 8391 Section 001: Independent Study: Food Science (53423)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/21/2014 - 05/09/2014
UMTC, St Paul
Course Catalog Description:
Includes written reports.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/53423/1143

Spring 2014  |  FSCN 8444 Section 001: FTE: Doctoral (54004)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54004/1143

Spring 2014  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (54095)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
tbd
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54095/1143

Spring 2014  |  FSCN 8777 Section 001: Thesis Credits: Master's (54201)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54201/1143

Spring 2014  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (54331)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/54331/1143

Fall 2013  |  FSCN 1011 Section 001: Science of Food and Cooking (30653)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/30653/1139
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2013  |  FSCN 1011 Section 002: Science of Food and Cooking (30654)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/30654/1139
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2013  |  FSCN 1011 Section 003: Science of Food and Cooking (30655)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Thu 03:30PM - 05:25PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/30655/1139
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2013  |  FSCN 1011 Section 004: Science of Food and Cooking (30656)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Fri 08:30AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/30656/1139
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2013  |  FSCN 1011 Section 005: Science of Food and Cooking (30657)

Instructor(s)
William Lendway (Secondary Instructor)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Fri 11:15AM - 01:10PM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/30657/1139
Instructor Supplied Information Last Updated:
7 November 2011

Fall 2013  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (21373)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Off Campus
Also Offered:
Course Catalog Description:
Use of dietary supplements in the U.S. How to measure risk of a dietary supplement, approach used by National Institute of Medicine for dietary recommendations. Dietary Supplements Health and Education Act, FTC responsibilities. How dietary supplements are marketed. Other cultures as sources of supplements. Intellectual property rights of indigenous cultures. Use of supplements for health/performance. Course is online.
Class Notes:
Web Based Course. All students that register will receive an email the week before classes start that gives the UConnect link to view the online audio visual orientation.
Class Description:
The course will cover: 1) Use of dietary supplements in the U.S.; how U.S. public demand drives industry and government. 2) The development and implementation of the law--Dietary Supplements Health and Education Act. 3) DSHEA and "safety testing," and risk assessment: How much safety data is needed before marketing? 4)Ethics of marketing. 5) FTC responsibilities and the ethics of advertising. 6) Other cultures as sources of supplements; transference of use between cultures. 7) Issues and ethics of intellectual property rights of indigenous cultures. 8) Rational use of dietary supplements for health and sports performance; ethical decisions in use for athletic performance. 9) Use of supplements for weight loss. A UM Connect audio video orientation is provided to explain the syllabus and assignment submission and academic integrity; registered students will receive information on orientation about a week before classes start. For each weekly unit, an online UM Connect presentation of the week's power point is also available to complement weekly readings. Students critically evaluate information on supplements and submit weekly homework and critical thinking questions online via the class website; these are graded online and returned. This course functions best for students who can manage their time effectively and are comfortable with a mix of factual questions and "thought" questions (critical thinking) that are more open ended and require students to move beyond the readings into higher level thinking. There is no textbook; readings are online.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: homework and critical thinking (reflection) questions
Exam Format:
Homework and critical thinking are in multiple parts, with short answers of a paragraph or two for each part
Class Format:
100% Web Based totally web based
Workload:
20-30 Pages Reading Per Week
50 Pages Writing Per Term
14 Homework Assignment(s)
Other Workload: 14 weekly homework and 14 thought question assignments; students can drop 2 of the 14 each
Textbooks:
https://bookstores.umn.edu/course-lookup/21373/1139
Instructor Supplied Information Last Updated:
2 March 2012

Fall 2013  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (17542)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to insure food safety including the new U.S. Food Safety Initiative, and public perception of those risks. The course will emphasize government regulations with respect to adulteration, food safety and misbranding. It will overview the biological, microbiological, physical and chemical deterioration of foods and will describe some of the technologies to control food spoilage. Thermal processing and irradiation as examples of the technologies used in food processing to reduce risk and ensure a safe food supply. This course will focus on current food safety issues and the magnitude of the overall food safety situation. The student will learn about timely issues such as genetically modified foods, food allergies, prion diseases and approaches to biosecurity. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes public policy making, critical thinking skills and internet use. The course URL is https://vista.umn.edu/webct.
Grading:
38% Reports/Papers
12% Class Participation
50% Other Evaluation Other Grading Information: exams
Exam Format:
Short asnwers and essays
Class Format:
60% Lecture
20% Discussion
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/17542/1139
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2013  |  FSCN 1112 Section 001: Principles of Nutrition (17543)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue, Thu 04:00PM - 05:15PM
UMTC, East Bank
Science Teaching Student Svcs 220
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/17543/1139
Instructor Supplied Information Last Updated:
1 October 2013

Fall 2013  |  FSCN 1112 Section 002: Principles of Nutrition (22746)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
Course is totally online (no class meeting). All registered students will receive an email the week before classes start that gives the UConnect link to view the online audio visual orientation.
Class Description:
This course is for all levels of students and will address: 1. essential nutrients needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. eating programs; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues. This class is totally online. Power points and UM Connect presentations (narrated powerpoints) for each chapter are posted on the class site. These contain the key points of the chapters and updated information from current events. Students will be evaluated by weekly online chapter quizzes, a diet analysis and questions about their diet analysis, and a final comprehensive exam covering the major themes of the course. Prerequisite is high school biology, but college biology and chemistry are helpful, since nutrition is a science that is based on biology, physiology, and biochemistry, as well as more social aspects. Students who learn well alone using text and who need the online flexibility will be best served by this class section. Students who learn best by hearing lectures or interacting with others should consider the other section of the class that meets in person.
Grading:
25% Final Exam
50% Quizzes
25% Other Evaluation Other Grading Information: Diet analysis and associated questions
Exam Format:
multiple choice
Class Format:
100% Web Based
Workload:
40 Pages Reading Per Week
1 Exam(s)
10 Homework Assignment(s)
14 Quiz(zes)
Other Workload: Online quizzes and diet analysis and associated questions; of the 14 quizzes, the lowest 4 will be dropped at the semester end
Textbooks:
https://bookstores.umn.edu/course-lookup/22746/1139
Instructor Supplied Information Last Updated:
2 March 2012

Fall 2013  |  FSCN 1112 Section B10: Principles of Nutrition (24205)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Times and Locations:
Independent Study Sep - Jun
 
09/15/2013 - 06/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/24205/1139
Instructor Supplied Information Last Updated:
1 October 2013

Fall 2013  |  FSCN 1112 Section C10: Principles of Nutrition (24247)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Times and Locations:
Independent Study Oct - Jul
 
10/15/2013 - 07/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/24247/1139
Instructor Supplied Information Last Updated:
1 October 2013

Fall 2013  |  FSCN 1112 Section D10: Principles of Nutrition (24292)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Times and Locations:
Independent Study Nov - Aug
 
11/15/2013 - 08/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/24292/1139
Instructor Supplied Information Last Updated:
1 October 2013

Fall 2013  |  FSCN 1112 Section E10: Principles of Nutrition (27056)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
Times and Locations:
Independent Study Dec - Sep
 
12/15/2013 - 09/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid. 11/30 is the last day to register. No permissions/late registration, no exceptions.
Class Description:
This is a fully online section offered online through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policies, including fee and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/27056/1139
Instructor Supplied Information Last Updated:
1 October 2013

Fall 2013  |  FSCN 1905 Section 001: Topics: Freshman Seminar (29188)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Freshman Seminar
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue 12:50PM - 02:45PM
UMTC, St Paul
Ruttan Hall B26
Course Catalog Description:
Topics vary.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/29188/1139

Fall 2013  |  FSCN 2021 Section 001: Introductory Microbiology (17556)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/17556/1139
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2013  |  FSCN 2021 Section 002: Introductory Microbiology (17557)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/17557/1139
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2013  |  FSCN 2021 Section 003: Introductory Microbiology (17558)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Wed 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/17558/1139
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2013  |  FSCN 2021 Section 004: Introductory Microbiology (30652)

Instructor(s)
Class Component:
Laboratory
Credits:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Fri 01:55PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 218
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
Grading:
35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
Exam Format:
multiple choice and short answer
Class Format:
60% Lecture
40% Laboratory
Workload:
10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
Textbooks:
https://bookstores.umn.edu/course-lookup/30652/1139
Instructor Supplied Information Last Updated:
3 November 2010

Fall 2013  |  FSCN 3102 Section 001: Introduction to Food Science (17544)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue, Thu 03:00PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/17544/1139
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2013  |  FSCN 3102 Section 002: Introduction to Food Science (17545)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/17545/1139
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2013  |  FSCN 3102 Section 003: Introduction to Food Science (19174)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/19174/1139
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2013  |  FSCN 3102 Section 004: Introduction to Food Science (22238)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Thu 12:50PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/22238/1139
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2013  |  FSCN 3102 Section 005: Introduction to Food Science (25522)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Thu 10:40AM - 12:35PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/25522/1139
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2013  |  FSCN 3102 Section 006: Introduction to Food Science (32106)

Instructor(s)
Class Component:
Laboratory
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue 08:30AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
Also Offered:
Course Catalog Description:
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
Class Description:
Course Description: This course examines why foods change when you heat them, freeze them, mix them together, bake them, etc. Students work in small groups to prepare several different versions of common foods and explain the chemistry responsible for the differences they observe among them. Intended for students majoring in Nutrition or Food Science and others interested in the science of food preparation. Student learner outcomes: Explain the functions of major food ingredients and preparation steps in a variety of food systems. Describe changes in food resulting from different preparation methods and explain these changes based on knowledge of the physical and chemical changes. By the end of the course students will be able to change recipes to accommodate a variety of dietary restrictions. Laboratory notebooks, quizzes, exams and the final exam provide the assessment for these outcomes. Evaluate the quality of food products using sensory descriptions and objective methods of analysis. Laboratory notebooks provide the assessment for this. Produce and explain the chemical or physical basis for differences in food quality resulting from variations in preparation and/or ingredients. Laboratory notebooks, quizzes and exams provide the assessment for this.
Grading:
40% Midterm Exam
20% Final Exam
12% Quizzes
10% Class Participation
10% Laboratory Evaluation
Exam Format:
Writing explanations, definitions, descriptions
Class Format:
40% Lecture
10% Discussion
50% Laboratory
Workload:
30 Pages Reading Per Week
3 Exam(s)
Other Workload: 2 quizzes
Textbooks:
https://bookstores.umn.edu/course-lookup/32106/1139
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2013  |  FSCN 3301 Section 001: Food Choices: Healing the Earth, Healing Ourselves (30888)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Completely Online
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Off Campus
Course Catalog Description:
Link between our food/diet, agricultural practices, and health of planet. Food security. Cultural/personal context of food choices. Ways that food is produced, especially industrial monoculture. Food choices and the earth's bio diversity. Land use, water use, pollution, energy needs, climate change. Alternatives: organic/sustainable, fair trade. Economic policies/choices. Global tradeoffs.
Class Notes:
All registered students will receive several emails before class directing them to the class Moodle site and the orientations materials.
Class Description:
Food production in our current industrial system feeds the world, but at a cost to the environment. In nutrition we often talk about a healthy diet, but only occasionally do we link our food and diet choices to agricultural practices and the health of the planet. This class will link the concepts of human health and planetary health in terms of food. There are no prerequisites to the class, but you should have been exposed to critical reading, writing, and thinking to make your journey through this class more fulfilling. Using the framework of complexity theory and gentle action, topics that we will cover include: human food/nutrition needs and food security, influences on our food choices and decisions, cultural and personal context of food choices, ways that food is produced-farm to fork, especially industrial monoculture, food choices and the earth's bio diversity, land use, water use and pollution, energy needs, climate change, alternatives-organic and sustainable, fair trade and economic policies and choices, global tradeoffs. Class is totally online, although several videos will be scheduled in the evening for easy student access (students could also view these by purchase or rental). This class works best for students who are self motivated and organized and who are comfortable reading, analyzing, and using data to backup their own opinions.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: This class works best for students who can read, evaluate, integrate information, then use it to support their own views about the food system.
Class Format:
100% Web Based
Workload:
40-50 Pages Reading Per Week
50 Pages Writing Per Term Other Workload: There are 14 homework assignments and 14 reflections, one of each for each week of the term.
Textbooks:
https://bookstores.umn.edu/course-lookup/30888/1139
Instructor Supplied Information Last Updated:
2 March 2012

Fall 2013  |  FSCN 3480 Section 002: Topics in FScN (31708)

Instructor(s)
Class Component:
Lecture Workaround
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon 11:00AM - 02:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Lectures by visiting scholar or regular staff member. Topics specified in Class Schedule.
Class Notes:
FSCN 3480: Cooking on a Student's Budget. See the course flier: https://umcontent.umn.edu/prod/groups/cfans/@pub/@cfans/@fscn/documents/asset/cfans_asset_439112~1.pdf There will be a $75 lab fee for this class to cover food costs. *Important note regarding registration: Choose a section based on your preferred time slot. Regardless of whether you register for the off-campus section, you will participate on campus every other Monday and off-campus every other Monday. All on-campus class meetings will take place in McNeal Hall 126. Class meeting schedules will be explained in detail on the first day of class: Monday, September 9, 2013.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/31708/1139

Fall 2013  |  FSCN 3480 Section 003: Topics in FScN (31709)

Instructor(s)
Class Component:
Lecture Workaround
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Course Catalog Description:
Lectures by visiting scholar or regular staff member. Topics specified in Class Schedule.
Class Notes:
FSCN 3480: Cooking on a Student's Budget. See the course flier: https://umcontent.umn.edu/prod/groups/cfans/@pub/@cfans/@fscn/documents/asset/cfans_asset_439112~1.pdf
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/31709/1139

Fall 2013  |  FSCN 3480 Section 004: Topics in FScN (35288)

Instructor(s)
Class Component:
Lecture Workaround
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon 11:00AM - 02:00PM
Off Campus
Virtual Rooms ROOM-TBA
Course Catalog Description:
Lectures by visiting scholar or regular staff member. Topics specified in Class Schedule.
Class Notes:
FSCN 3480: Cooking on a Student's Budget. See the course flier: https://umcontent.umn.edu/prod/groups/cfans/@pub/@cfans/@fscn/documents/asset/cfans_asset_439112~1.pdf
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35288/1139

Fall 2013  |  FSCN 3480 Section 005: Topics in FScN (35289)

Instructor(s)
Class Component:
Lecture Workaround
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon 03:00PM - 06:00PM
Off Campus
Virtual Rooms ROOM-TBA
Course Catalog Description:
Lectures by visiting scholar or regular staff member. Topics specified in Class Schedule.
Class Notes:
FSCN 3480: Cooking on a Student's Budget. See the course flier: https://umcontent.umn.edu/prod/groups/cfans/@pub/@cfans/@fscn/documents/asset/cfans_asset_439112~1.pdf
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35289/1139

Fall 2013  |  FSCN 3612 Section 001: Life Cycle Nutrition (17546)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition).
Class Description:
Course covers nutritional changes through the life cycle. Emphasis is on pregnancy, lactation, children, teens and the elderly. Students complete a Nutrition Assessment as an assignment. Exams are objective. Course is designed for undergraduates in nutrition but open to all with an interest in nutrition for specific times in the lifespan..
Grading:
80% Midterm Exam
20% Reflection Papers Other Grading Information: nutrition makeover, nutrition research paper
Exam Format:
Multiple choice, matching
Class Format:
75% Lecture
25% Discussion
Workload:
50 Pages Reading Per Week
10 Pages Writing Per Term
5 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/17546/1139
Instructor Supplied Information Last Updated:
5 March 2012

Fall 2013  |  FSCN 3614 Section 001: Nutrition Education and Counseling (23857)

Instructor(s)
Class Component:
Lecture Workaround
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 10:40AM - 12:35PM
UMTC, St Paul
Ruttan Hall B45
Also Offered:
Course Catalog Description:
Application of theories/principles of learning, behavior change, instructional methods to nutrition education and counseling in community settings.
Class Notes:
Breakout sessions will take place during class time on Mondays and Wednesdays, and students will be divided into breakout groups on the first day of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/23857/1139

Fall 2013  |  FSCN 3731 Section 001: Food Service Operations Management Laboratory (17547)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Thu 08:05AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Experience in managing a food service operation. On/off-campus commercial/institutional restaurants used as labs. Required field trips.
Class Notes:
PLEASE NOTE: 30 hours of additional on-site class time will be scheduled by the instructor during the first week of class.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/17547/1139

Fall 2013  |  FSCN 3732 Section 001: Food Service Operations Management (17548)

Instructor(s)
Len Marquart (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Planning, preparing, delivering, serving, managing foods served away from home.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/17548/1139

Fall 2013  |  FSCN 4096 Section 001: Professional Experience Program: Internship (19715)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Off Campus
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit.
Class Notes:
Complete a copy of the internship form found at: http://fscn.cfans.umn.edu/education/forms/index.htm, including signatures from your employer and internship advisor (major coordinator, either Francisco Diez-Gonzalez Food Sci or Dave Smith NUTR). Hand in the form to Sara Cannon to receive a permission number to register.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19715/1139

Fall 2013  |  FSCN 4112 Section 001: Food Chemistry and Functional Foods (27109)

Instructor(s)
Class Component:
Lecture Workaround
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/27109/1139

Fall 2013  |  FSCN 4122 Section 001: Food Fermentations and Biotechnology (27080)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
FSCN 5122 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Fri 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches.
Class Description:
This course covers the major food fermentations important for today's food industry, with a particular focus on the microbiological components. These food fermentations cover all the major commodity food groups of dairy, cereal, meat, vegetables and fruits. The different microbial cultures used in foods, including probiotic cultures, will be analyzed focusing on the current and future trend in the culture industry. The student will also be introduced to the impact of biotechnology on food production, from classical to modern day food biotechnology, and beyond. Modern day genetic tools, as applied to plants, animals and microbes, will be examined. A major focus will be on the improvement of microbes used in food production by modern biotechnological approaches.
Grading:
40% Midterm Exam
40% Final Exam
15% Quizzes
5% Laboratory Evaluation
Class Format:
80% Lecture
17% Laboratory
3% Small Group Activities
Workload:
2 Exam(s)
6 Quiz(zes)
Other Workload: One laboratory report
Textbooks:
https://bookstores.umn.edu/course-lookup/27080/1139
Instructor Supplied Information Last Updated:
5 June 2012

Fall 2013  |  FSCN 4131 Section 001: Food Quality (18773)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
FSCN 5131 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Management systems in processing/distribution of foods that ensure food quality/compliance with food laws/regulations. Quality management, HACCP, audits, plant/equipment design for sanitation, specifications, recalls, control systems.
Class Description:
Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
Textbooks:
https://bookstores.umn.edu/course-lookup/18773/1139
Instructor Supplied Information Last Updated:
10 April 2009

Fall 2013  |  FSCN 4291 Section 001: Independent Study (19421)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Off Campus
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/education/forms/index.htm.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/19421/1139
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2013  |  FSCN 4312W Section 001: Food Analysis (17554)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Meets With:
FSCN 5312 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B25
Also Offered:
Course Catalog Description:
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems.
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/17554/1139
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2013  |  FSCN 4312W Section 002: Food Analysis (17555)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Meets With:
FSCN 5312 Section 002
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems.
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/17555/1139
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2013  |  FSCN 4312W Section 003: Food Analysis (31978)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Wed 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Components in foods. Focuses on analytical measurement. Chemical, physical, and sensory techniques to identify/characterize major/minor components in food systems.
Class Description:
The course covers major analytical tools needed for any investigation in food Science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical and instrumental methods used for analysis and examination of food constituents, ingredients and products; sensory evaluation techniques; evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; spectroscopic and chromatographic analysis used for the detection, identification and quantification of food macro- and micro- components; examination of the physical properties of foods; and sensory evaluation of food products. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, which can be nutrition labeling, quality control, product development, or scientific research. This course is intended for upper division undergraduate and graduate students majoring in Food Science.
Textbooks:
https://bookstores.umn.edu/course-lookup/31978/1139
Instructor Supplied Information Last Updated:
8 March 2010

Fall 2013  |  FSCN 4349 Section 001: Food Science Capstone (31560)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, and sensory testing. Oral/written presentations.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/31560/1139

Fall 2013  |  FSCN 4612 Section 001: Advanced Human Nutrition (17550)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed 03:00PM - 04:55PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories.
Class Description:
This course covers how we learn about normal human nutrition. We discuss nutrient requirements and how these are determined. Emphasis is on the physiological basis for nutrition. Digestion and absorption of food are emphasized. Sports nutrition and energy balance are also covered extensively. Students will review a nutrition topic and write a research proposal. We also cover dietary recommendations and nutrition policy. The class is designed for undergraduates in nutrition who have completed an introductory nutrition class.
Grading:
50% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Class Participation
Exam Format:
multiple choice, true/false
Class Format:
75% Lecture
25% Discussion
Workload:
50 Pages Reading Per Week
25 Pages Writing Per Term
4 Exam(s)
2 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/17550/1139
Instructor Supplied Information Last Updated:
2 July 2012

Fall 2013  |  FSCN 4621W Section 001: Nutrition and Metabolism (23891)

Instructor(s)
Class Component:
Lecture
Credits:
4 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Carbohydrate, lipid, and protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate.
Class Description:
This course is designed to provide students with an understanding of carbohydrate, lipid and protein metabolism. Emphases are on main metabolic pathways of three macronutrients and their interrelationship. Main concepts to be introduced include anabolic, catabolic, and amphibolic metabolism and regulation of carbohydrate, lipid and protein. These concepts will assure an understanding of how macronutrient metabolism is regulated to fulfill energy needs for maintaining the body's metabolic and physiological functions. A variety of activities such as small and large group discussions, quizzes, written reports or papers, etc. will be used to prepare students to evaluate scientific discoveries and developments that affect their lives, and formulate opinions about related issues.
Grading:
24% Midterm Exam
20% Final Exam
20% Reports/Papers
14% Quizzes
16% Other Evaluation Other Grading Information: homework
Exam Format:
multiple choice and short answer
Class Format:
90% Lecture
10% Discussion
Workload:
50 Pages Reading Per Week
10 Pages Writing Per Term
4 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/23891/1139
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2013  |  FSCN 4664 Section 001: Senior Capstone: Becoming a Registered Dietitian (27295)

Instructor(s)
Therese Liffrig (Secondary Instructor)
Corrie Marion (Secondary Instructor)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Meets With:
FSCN 4667 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in dietetics.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/27295/1139

Fall 2013  |  FSCN 4665 Section 001: Medical Nutrition Therapy I (17551)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue, Thu 04:05PM - 05:20PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Nutrition assessment and support. Pathology, management, and nutrition therapy for disorders of the gastrointestinal, immune, and respiratory systems, and cancer.
Class Description:
Nutritional assessment and support; fluid and electrolyte balance; medication/diet interactions. Nutritional intervention in hypermetabolic conditions, disorders of the gastrointestinal system, and in cancer and AIDS. Interventions for pediatric and adult patients/clients.
Class Format:
55% Lecture
15% Discussion
30% Other Style Individual and Group Case Work
Workload:
50 Pages Reading Per Week
4 Exam(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/17551/1139
Instructor Supplied Information Last Updated:
4 September 2007

Fall 2013  |  FSCN 4667 Section 001: Senior Seminar for the Didactic Program in Dietetics (35013)

Instructor(s)
Therese Liffrig (Secondary Instructor)
Corrie Marion (Secondary Instructor)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
S-N only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4664 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in profession of dietetics.
Class Notes:
Meets with FSCN 4664 on Tuesdays from 9:35-10:25 am, FSCN 15. Course also meets on six Fridays during the first half of falls semester. Meeting times will be 1:30 - 3:30 pm on 9/13. 9/27, 10/11, 10/25, 11/8, and 11/22.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35013/1139

Fall 2013  |  FSCN 5122 Section 001: Food Fermentations and Biotechnology (35015)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4122 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Fri 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits.
Class Notes:
Prerequisite: Food Science Graduate Student
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35015/1139

Fall 2013  |  FSCN 5131 Section 001: Food Quality for Graduate Credit (35011)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4131 Section 001
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 01:55PM - 02:45PM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35011/1139

Fall 2013  |  FSCN 5312 Section 001: Food Analysis (35406)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Meets With:
FSCN 4312W Section 001
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon, Wed, Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B25
Also Offered:
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results.
Class Notes:
Meets with FSCN 4312W, in RuttanH B25
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35406/1139

Fall 2013  |  FSCN 5312 Section 002: Food Analysis (35407)

Instructor(s)
Class Component:
Laboratory
Meets With:
FSCN 4312W Section 002
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Mon 09:35AM - 12:30PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35407/1139

Fall 2013  |  FSCN 5461 Section 001: Food Packaging (35017)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue 06:05PM - 08:00PM
UMTC, St Paul
Food Science/Nutrition 23
Also Offered:
Course Catalog Description:
Materials, principles, and procedures of packaging as they apply to food products. Emphasis is on consumer products, but the principles also apply to bulk and institutional foods and ingredients.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/35017/1139

Fall 2013  |  FSCN 5601 Section 001: Management of Eating Disorders (35018)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Tue, Thu 05:10PM - 06:25PM
UMTC, St Paul
Haecker Hall 205
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles/responsibilities of eating disorder treatment team members of varying types across various treatment milieus.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/35018/1139
Instructor Supplied Information Last Updated:
31 March 2009

Fall 2013  |  FSCN 8310 Section 001: General Seminar (17674)

Instructor(s)
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Wed 03:30PM - 04:30PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/17674/1139

Fall 2013  |  FSCN 8330 Section 001: Research Topics (20561)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/education/forms/index.htm.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/20561/1139

Fall 2013  |  FSCN 8333 Section 001: FTE: Master's (20030)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/20030/1139

Fall 2013  |  FSCN 8391 Section 001: Independent Study: Food Science (19422)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
09/03/2013 - 12/11/2013
Off Campus
Course Catalog Description:
Includes written reports.
Class Notes:
To register, complete the Directed/Independent Study form found at http://fscn.cfans.umn.edu/education/forms/index.htm.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19422/1139

Fall 2013  |  FSCN 8444 Section 001: FTE: Doctoral (20171)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/20171/1139

Fall 2013  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (20292)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
tbd
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/20292/1139

Fall 2013  |  FSCN 8777 Section 001: Thesis Credits: Master's (20380)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/20380/1139

Fall 2013  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (19781)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/19781/1139

Summer 2013  |  FSCN 1112 Section B09: Principles of Nutrition (81628)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Times and Locations:
Independent Study May - Feb
 
05/15/2013 - 02/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online with handwritten exams
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/81628/1135
Instructor Supplied Information Last Updated:
9 April 2013

Summer 2013  |  FSCN 1112 Section C09: Principles of Nutrition (81629)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Times and Locations:
Independent Study Jun - Mar
 
06/15/2013 - 03/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online with handwritten exams
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/81629/1135
Instructor Supplied Information Last Updated:
9 April 2013

Summer 2013  |  FSCN 1112 Section D10: Principles of Nutrition (81630)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Times and Locations:
Independent Study Jul - Apr
 
07/15/2013 - 04/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online with handwritten exams
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/81630/1135
Instructor Supplied Information Last Updated:
9 April 2013

Summer 2013  |  FSCN 1112 Section E10: Principles of Nutrition (81631)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Online & Distance Lrng (ODL)
Class Attributes:
College of Continuing Education
UMNTC Liberal Education Requirement
Times and Locations:
Independent Study Aug - May
 
08/15/2013 - 05/15/2014
Off Campus
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term online course is not eligible for most types of financial aid.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: See attached syllabus
Class Format:
Online with handwritten exams
Workload:
Other Workload: See attached syllabus
Textbooks:
https://bookstores.umn.edu/course-lookup/81631/1135
Instructor Supplied Information Last Updated:
9 April 2013

Summer 2013  |  FSCN 4096 Section 001: Professional Experience Program: Internship (82387)

Instructor(s)
No instructor assigned
Class Component:
Field Work
Credits:
1-4 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Summer Session 10 wk
 
06/17/2013 - 08/23/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Cannon in 225 FSCN bldg to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82387/1135

Summer 2013  |  FSCN 4291 Section 001: Independent Study (86233)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
06/17/2013 - 08/09/2013
UMTC, East Bank
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition.
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/86233/1135
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2013  |  FSCN 4291 Section 002: Independent Study (81882)

Instructor(s)
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
May Session
 
05/28/2013 - 06/14/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition.
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/81882/1135
Instructor Supplied Information Last Updated:
4 September 2007

Summer 2013  |  FSCN 8330 Section 001: Research Topics (83016)

Instructor(s)
No instructor assigned
Class Component:
Lecture
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
06/17/2013 - 08/09/2013
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83016/1135

Summer 2013  |  FSCN 8333 Section 001: FTE: Master's (82717)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/17/2013 - 08/23/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82717/1135

Summer 2013  |  FSCN 8391 Section 001: Independent Study: Food Science (81881)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
06/17/2013 - 08/09/2013
UMTC, St Paul
Course Catalog Description:
Includes written reports.
Class Notes:
To register, complete a Directed/Independent Study form which can be found on the FSCN website Student Services Forms page. Once your form has been reviewed, you will receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/81881/1135

Summer 2013  |  FSCN 8444 Section 001: FTE: Doctoral (82807)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/17/2013 - 08/23/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82807/1135

Summer 2013  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (82885)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/17/2013 - 08/23/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
tbd
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82885/1135

Summer 2013  |  FSCN 8777 Section 001: Thesis Credits: Master's (82962)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/17/2013 - 08/23/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/82962/1135

Summer 2013  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (83542)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Summer Session 10 wk
 
06/17/2013 - 08/23/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/83542/1135

Spring 2013  |  FSCN 1011 Section 001: Science of Food and Cooking (60045)

Instructor(s)
David Smith
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue, Thu 11:45AM - 01:00PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Notes:
Description: This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization. Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods. Class Time: 75% Lecture, 25% Laboratory. Work Load: 10 pages reading per week, 50 pages writing per term, 4 exams, 10 papers, 1 presentations, 1 special projects. Papers, above will be group lab reports. The presentation and special project are also done as a group Grade: 40% mid exam, 20% final exam, 30% reports/papers, 10% special projects. Reports are lab group lb reports as is the project. Exam Format: Multiple choice, fill in the blanks and short answer.
Class Description:
Description: This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods. Class Time: 75% Lecture, 25% Laboratory. Work Load: 10 pages reading per week, 50 pages writing per term, 4 exams, 10 papers, 1 presentations, 1 special projects. Papers, above will be group lab reports. The presentation and special project are also done as a group Grade: 40% mid exam, 20% final exam, 30% reports/papers, 10% special projects. Reports are lab group lb reports as is the project. Exam Format: Multiple choice, fill in the blanks and short answer.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/60045/1133
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2013  |  FSCN 1011 Section 002: Science of Food and Cooking (60046)

Instructor(s)
Julie Peterson (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/60046/1133
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2013  |  FSCN 1011 Section 003: Science of Food and Cooking (60047)

Instructor(s)
Julie Peterson (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/60047/1133
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2013  |  FSCN 1011 Section 004: Science of Food and Cooking (60048)

Instructor(s)
Julie Peterson (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Thu 09:35AM - 11:30AM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/60048/1133
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2013  |  FSCN 1011 Section 005: Science of Food and Cooking (60049)

Instructor(s)
Julie Peterson (Secondary Instructor)
Class Component:
Laboratory
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Thu 01:15PM - 03:10PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Class Description:
This course examines physical and chemical changes occurring during common food preparation techniques. We will use actual food systems such as souffles, custards, sauces, coffee brewing, and candy making to examine the physics and chemistry of heat transfer, foams, gels, emulsions, extractions, and crystallization . Weekly laboratories will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. You must come to the lab ready to carefully prepare a specific product that will be shared with others in your lab group. You must take responsibility for working with others in your group to examine all the products, make necessary measurements, and to collaboratively learn the physical science concepts illustrated. As part of a small team, you will design an experiment to test a hypothesis about the behavior of an added/substituted ingredient or a change in a procedure step on the flavor, texture and appearance of a food they prepare. This course is designed for students majoring in non- science-based disciplines that want to explore the physical sciences through foods.
Grading:
40% Midterm Exam
20% Final Exam
30% Reports/Papers
10% Special Projects Other Grading Information: Reports are lab group lb reports as is the project.
Exam Format:
Multiple choice, fill in the blanks and short answer.
Class Format:
75% Lecture
25% Laboratory
Workload:
10 Pages Reading Per Week
50 Pages Writing Per Term
4 Exam(s)
10 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: Papers, above will be group lab reports. The presentation and special project are also done as a group
Textbooks:
https://bookstores.umn.edu/course-lookup/60049/1133
Instructor Supplied Information Last Updated:
7 November 2011

Spring 2013  |  FSCN 1013 Section 001: Dietary Supplements: scientific, regulatory, and cultural aspects (50725)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Off Campus Twin Cities
Also Offered:
Course Catalog Description:
Use of dietary supplements in the U.S. How to measure risk of a dietary supplement, approach used by National Institute of Medicine for dietary recommendations. Dietary Supplements Health and Education Act, FTC responsibilities. How dietary supplements are marketed. Other cultures as sources of supplements. Intellectual property rights of indigenous cultures. Use of supplements for health/performance. Course is online.
Class Notes:
Web Based Course. All students that register will receive an email the week before classes start that gives the UConnect link to view the online audio visual orientation.
Class Description:
The course will cover: 1) Use of dietary supplements in the U.S.; how U.S. public demand drives industry and government. 2) The development and implementation of the law--Dietary Supplements Health and Education Act. 3) DSHEA and "safety testing," and risk assessment: How much safety data is needed before marketing? 4)Ethics of marketing. 5) FTC responsibilities and the ethics of advertising. 6) Other cultures as sources of supplements; transference of use between cultures. 7) Issues and ethics of intellectual property rights of indigenous cultures. 8) Rational use of dietary supplements for health and sports performance; ethical decisions in use for athletic performance. 9) Use of supplements for weight loss. A UM Connect audio video orientation is provided to explain the syllabus and assignment submission and academic integrity; registered students will receive information on orientation about a week before classes start. For each weekly unit, an online UM Connect presentation of the week's power point is also available to complement weekly readings. Students critically evaluate information on supplements and submit weekly homework and critical thinking questions online via the class website; these are graded online and returned. This course functions best for students who can manage their time effectively and are comfortable with a mix of factual questions and "thought" questions (critical thinking) that are more open ended and require students to move beyond the readings into higher level thinking. There is no textbook; readings are online.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: homework and critical thinking (reflection) questions
Exam Format:
Homework and critical thinking are in multiple parts, with short answers of a paragraph or two for each part
Class Format:
100% Web Based totally web based
Workload:
20-30 Pages Reading Per Week
50 Pages Writing Per Term
14 Homework Assignment(s)
Other Workload: 14 weekly homework and 14 thought question assignments; students can drop 2 of the 14 each
Textbooks:
https://bookstores.umn.edu/course-lookup/50725/1133
Instructor Supplied Information Last Updated:
2 March 2012

Spring 2013  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (46795)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue, Thu 03:00PM - 04:15PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
I Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks including the public perception of these risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to ensure foods are safe. After a general review of risk the course will focus on hot issues including the new initiatives on allergens, bio-terrorism, GMOs, obesity, trans fatty acids, Johness disease and health claims. The course will emphasize government regulations with respect to adulteration, food and misbranding.as the means for ensuring food safety. Thermal processing, high pressure and irradiation which will be described as examples of the technologies used in food processing to reduce risk and assure a safe food supply. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes the public policy process , critical thinking skills and internet use. There are 8-10 in class questions, two written assignments (scenario writing) and two in class open book quizzes. critical thinking skills and internet use. You will be made aware of the magnitude of the food safety issue and the use of public policy to manage inherent risk, as related to processing, distribution and preparation of food at home and in food service. We will cover methods used to control and maintain both safety and quality in the processing and distribution of foods.
Grading:
33% Reports/Papers
67% Quizzes
Exam Format:
Short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
25 Pages Reading Per Week
6-8 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Other Workload: *best grade for two out of three papers counted
Textbooks:
https://bookstores.umn.edu/course-lookup/46795/1133
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2013  |  FSCN 1112 Section 001: Principles of Nutrition (46796)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Off Campus Twin Cities
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
Course is totally online (no class meetings). All registered students will receive an email the week before classes start that gives the UConnect link to view the online audio visual orientation.
Class Description:
This course is for all levels of students and will address: 1. essential nutrients needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. eating programs; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues. This class is totally online. Power points and UM Connect presentations (narrated powerpoints) for each chapter are posted on the class site. These contain the key points of the chapters and updated information from current events. Students will be evaluated by weekly online chapter quizzes, a diet analysis and questions about their diet analysis, and a final comprehensive exam covering the major themes of the course. Prerequisite is high school biology, but college biology and chemistry are helpful, since nutrition is a science that is based on biology, physiology, and biochemistry, as well as more social aspects. Students who learn well alone using text and who need the online flexibility will be best served by this class section. Students who learn best by hearing lectures or interacting with others should consider the other section of the class that meets in person.
Grading:
25% Final Exam
50% Quizzes
25% Other Evaluation Other Grading Information: Diet analysis and associated questions
Exam Format:
multiple choice
Class Format:
100% Web Based
Workload:
40 Pages Reading Per Week
1 Exam(s)
10 Homework Assignment(s)
14 Quiz(zes)
Other Workload: Online quizzes and diet analysis and associated questions; of the 14 quizzes, the lowest 4 will be dropped at the semester end
Textbooks:
https://bookstores.umn.edu/course-lookup/46796/1133
Instructor Supplied Information Last Updated:
2 March 2012

Spring 2013  |  FSCN 1112 Section 002: Principles of Nutrition (46797)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Mon, Wed 04:00PM - 05:15PM
UMTC, East Bank
Amundson Hall B75
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: 43% mid exam, 36% final exam, 14% special projects, 7% quizzes
Exam Format:
Supervised, in-person (not online) exams
Class Format:
Online with handwritten exams
Workload:
3 Exam(s)
1 Special Project(s)
20 Quiz(zes)
Textbooks:
https://bookstores.umn.edu/course-lookup/46797/1133
Instructor Supplied Information Last Updated:
17 May 2012

Spring 2013  |  FSCN 1112 Section B09: Principles of Nutrition (50519)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Extended Trm Dist Educ Telecom
Class Attributes:
College of Continuing Education
Delivery Medium
Times and Locations:
Independent Study Jan - Oct
 
01/15/2013 - 10/15/2013
CCE-Independent and Dist Lrng
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: 43% mid exam, 36% final exam, 14% special projects, 7% quizzes
Exam Format:
Supervised, in-person (not online) exams
Class Format:
Online with handwritten exams
Workload:
3 Exam(s)
1 Special Project(s)
20 Quiz(zes)
Textbooks:
https://bookstores.umn.edu/course-lookup/50519/1133
Instructor Supplied Information Last Updated:
17 May 2012

Spring 2013  |  FSCN 1112 Section C09: Principles of Nutrition (50520)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Extended Trm Dist Educ Telecom
Class Attributes:
College of Continuing Education
Delivery Medium
Times and Locations:
Independent Study Feb - Nov
 
02/15/2013 - 11/15/2013
CCE-Independent and Dist Lrng
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: 43% mid exam, 36% final exam, 14% special projects, 7% quizzes
Exam Format:
Supervised, in-person (not online) exams
Class Format:
Online with handwritten exams
Workload:
3 Exam(s)
1 Special Project(s)
20 Quiz(zes)
Textbooks:
https://bookstores.umn.edu/course-lookup/50520/1133
Instructor Supplied Information Last Updated:
17 May 2012

Spring 2013  |  FSCN 1112 Section D09: Principles of Nutrition (48410)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Extended Trm Dist Educ Telecom
Class Attributes:
College of Continuing Education
Delivery Medium
Times and Locations:
Independent Study Mar - Dec
 
03/15/2013 - 12/15/2013
CCE-Independent and Dist Lrng
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: 43% mid exam, 36% final exam, 14% special projects, 7% quizzes
Exam Format:
Supervised, in-person (not online) exams
Class Format:
Online with handwritten exams
Workload:
3 Exam(s)
1 Special Project(s)
20 Quiz(zes)
Textbooks:
https://bookstores.umn.edu/course-lookup/48410/1133
Instructor Supplied Information Last Updated:
17 May 2012

Spring 2013  |  FSCN 1112 Section E09: Principles of Nutrition (48411)

Instructor(s)
Sabrina Trudo (Secondary Instructor)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Extended Trm Dist Educ Telecom
Class Attributes:
College of Continuing Education
Delivery Medium
Times and Locations:
Independent Study Apr - Jan
 
04/15/2013 - 01/15/2014
CCE-Independent and Dist Lrng
Also Offered:
Course Catalog Description:
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information/food safety. Role of nutrition in chronic disease, public policy, and the environment.
Class Notes:
This extended-term course is not eligible for most types of financial aid. For computer requirements see webct.umn.edu and click on Browser Set Up. 3/31 is the last day to register. No permissions/late registration, no exceptions.
Class Description:
This is a fully online section offered through Online and Distance Learning (ODL), College of Continuing Education. You work independently, not as part of a student group. Visit "Class URL" for ODL policy, fee, and financial aid restrictions. When you are studying nutrition, you soon realize that there is always something new to learn. Scientists are constantly making new discoveries, and there are new advances in the field every day. What was true about nutrition ten years ago is not the case today. Keep in mind that oftentimes there is no single correct answer to a question about nutrition. This uncertainty allows you to decide the best course of action for a particular situation. Hopefully as you complete this course you will become confident in your ability to critically evaluate the plethora of nutrition information and make informed dietary choices for yourself, your family, and those you may be working with professionally.
Grading:
Other Grading Information: 43% mid exam, 36% final exam, 14% special projects, 7% quizzes
Exam Format:
Supervised, in-person (not online) exams
Class Format:
Online with handwritten exams
Workload:
3 Exam(s)
1 Special Project(s)
20 Quiz(zes)
Textbooks:
https://bookstores.umn.edu/course-lookup/48411/1133
Instructor Supplied Information Last Updated:
17 May 2012

Spring 2013  |  FSCN 2001 Section 001: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (68770)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Wed 09:35AM - 11:30AM
UMTC, St Paul
Green Hall 110
Also Offered:
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices.
Class Notes:
This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members.
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/68770/1133
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2013  |  FSCN 2001 Section 002: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (68771)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue 03:30PM - 06:30PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices.
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/68771/1133
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2013  |  FSCN 2001 Section 003: Healthy Foods, Healthy Lives: A Food System Approach to Cooking (68887)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Wed 03:00PM - 06:00PM
UMTC, St Paul
McNeal Hall 126
Auto Enrolls With:
Section 001
Course Catalog Description:
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices.
Class Description:
Lecture: Wed, 9:35-11:30 (Green Hall 110); Labs: Tues (3:30-6:30) OR Wed (3-6) McNeal Hall 126 Course Description: This interdisciplinary course will provide students with the knowledge, critical thinking and technical skills necessary to make food choices based on nutritional, environmental, and local and global societal issues. Students will be challenged to consider their food choices as both influencing and being influenced by larger food system dynamics and to view these issues from multiple perspectives. Through lectures, classroom discussions, and a cooking laboratory, students will learn about the issues from the instructors and expert guest lecturers representing multiple disciplines such as plant, animal and environmental sciences, public health and nutrition, anthropology, geography and sociology, economics and public policy, as well as outside community members. The laboratory will provide students with an opportunity to apply this knowledge to their own food choices and build skills and confidence in food preparation. Assignments will include reading peer-reviewed articles on the topics to be discussed, writing, home meal preparation, as well as small group activities (dinner clubs, online blogs - umncooks.blogspot.com, documented field trips, etc). Through these assignments, students will learn to think critically about our food system and their own food choices, will learn basic cooking skills, and will create resources related to healthy food that will be useful themselves as well as to other university and community members. Students interested in working on food issues have the opportunity to connect with an area non-profit and earn service learning credits (http://www.servicelearning.umn.edu/info/). For more information about the class or to learn more about enrolling for graduate student independent study or service learning credits, please contact Kris Igo, kigo@umn.edu.
Textbooks:
https://bookstores.umn.edu/course-lookup/68887/1133
Instructor Supplied Information Last Updated:
16 November 2012

Spring 2013  |  FSCN 2021 Section 001: Introductory Microbiology (57203)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Mon, Wed, Fri 08:30AM - 09:20AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57203/1133

Spring 2013  |  FSCN 2021 Section 002: Introductory Microbiology (57204)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57204/1133

Spring 2013  |  FSCN 2021 Section 003: Introductory Microbiology (57205)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Wed 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/57205/1133

Spring 2013  |  FSCN 2021 Section 004: Introductory Microbiology (66428)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Thu 02:45PM - 04:40PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/66428/1133

Spring 2013  |  FSCN 3301 Section 001: Food Choices: Healing the Earth, Healing Ourselves (67717)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Off Campus Twin Cities
Course Catalog Description:
Link between our food/diet, agricultural practices, and health of planet. Food security. Cultural/personal context of food choices. Ways that food is produced, especially industrial monoculture. Food choices and the earth's bio diversity. Land use, water use, pollution, energy needs, climate change. Alternatives: organic/sustainable, fair trade. Economic policies/choices. Global tradeoffs.
Class Notes:
This course is entirely online; an email will be sent to you with course instructions prior to the start of the term.
Class Description:
Food production in our current industrial system feeds the world, but at a cost to the environment. In nutrition we often talk about a healthy diet, but only occasionally do we link our food and diet choices to agricultural practices and the health of the planet. This class will link the concepts of human health and planetary health in terms of food. There are no prerequisites to the class, but you should have been exposed to critical reading, writing, and thinking to make your journey through this class more fulfilling. Using the framework of complexity theory and gentle action, topics that we will cover include: human food/nutrition needs and food security, influences on our food choices and decisions, cultural and personal context of food choices, ways that food is produced-farm to fork, especially industrial monoculture, food choices and the earth's bio diversity, land use, water use and pollution, energy needs, climate change, alternatives-organic and sustainable, fair trade and economic policies and choices, global tradeoffs. Class is totally online, although several videos will be scheduled in the evening for easy student access (students could also view these by purchase or rental). This class works best for students who are self motivated and organized and who are comfortable reading, analyzing, and using data to backup their own opinions.
Grading:
50% Written Homework
50% Reflection Papers Other Grading Information: This class works best for students who can read, evaluate, integrate information, then use it to support their own views about the food system.
Class Format:
100% Web Based
Workload:
40-50 Pages Reading Per Week
50 Pages Writing Per Term Other Workload: There are 14 homework assignments and 14 reflections, one of each for each week of the term.
Textbooks:
https://bookstores.umn.edu/course-lookup/67717/1133
Instructor Supplied Information Last Updated:
2 March 2012

Spring 2013  |  FSCN 3615 Section 001: Sociocultural Aspects of Food, Nutrition, and Health (46799)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Wed, Fri 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
Class Description:
Socio-cultural aspects of regional and cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption and expenditures. Effect of socio-economic status, religious beliefs, age, and cultural meaning of food on food choices. Students will understand factors that influence eating behavior, particularly how socio-economic status, religious beliefs, age and gender, and ethnicity contribute to it. Additionally, they will be able to discuss how societal values influence eating patterns and contribute to health issues. Lastly, students will be able to describe how social scientists study, describe, and interpret information on dietary patterns through observations and class readings and discussions.
Textbooks:
https://bookstores.umn.edu/course-lookup/46799/1133
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2013  |  FSCN 4096 Section 001: Professional Experience Program: Internship (49810)

Instructor(s)
Class Component:
Intern/Externship
Credits:
1-4 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
Supervised practical and professional experience in food industry firms or government agencies; evaluative reports and consultations with faculty advisors and employees. Registration information in COAFES Career Services.
Class Notes:
To register, please fill out the CFANS Internship Agreement and Plan form which can be found at www.cfans.umn.edu. Bring one copy of the form to Sara Jane Cannon in room 225K FScN bldg, to receive a permission number.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49810/1133

Spring 2013  |  FSCN 4121 Section 001: Food Microbiology (46798)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Wed, Fri 10:40AM - 11:30AM
UMTC, St Paul
Andrew Boss Laboratory 125
Also Offered:
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food.
Class Description:
This course is designed to study the most important microorganisms involved in food-borne disease, and food spoilage, as well as methods for their control and detection. Four major topics are covered: 1) basics of food microbiology 2) foodborne pathogens 3) microbial food spoilage and 4) control of microorganisms in food. Specific topics include: traditional, molecular and rapid methods of detection; applications of microbiology, factors that influence microbial growth; mechanisms and agents (physical, chemical, biological) for food preservation; and characteristics of pathogenic bacteria, molds, protozoa, viruses and prions that may be foodborne. In the laboratory the following subjects will be studied: 1) general microbiological techniques for the cultivation and quantification of food microorganisms, 2) quantification and detection of indicator and spoilage microorganisms, and 3) detection, isolation and identification of foodborne pathogens.
Grading:
16% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Quizzes
12% Written Homework
10% Journal
8% Class Participation
4% Laboratory Evaluation
Class Format:
50% Lecture
10% Discussion
30% Laboratory
5% Small Group Activities
5% Guest Speakers
Workload:
10 Pages Reading Per Week
30 Pages Writing Per Term
2 Exam(s)
5 Paper(s)
6 Homework Assignment(s)
5 Quiz(zes)
Other Workload: Laboratory notebook
Textbooks:
https://bookstores.umn.edu/course-lookup/46798/1133
Instructor Supplied Information Last Updated:
3 November 2011

Spring 2013  |  FSCN 4121 Section 002: Food Microbiology (56271)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue, Thu 10:40AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food.
Class Description:
This course is designed to study the most important microorganisms involved in food-borne disease, and food spoilage, as well as methods for their control and detection. Four major topics are covered: 1) basics of food microbiology 2) foodborne pathogens 3) microbial food spoilage and 4) control of microorganisms in food. Specific topics include: traditional, molecular and rapid methods of detection; applications of microbiology, factors that influence microbial growth; mechanisms and agents (physical, chemical, biological) for food preservation; and characteristics of pathogenic bacteria, molds, protozoa, viruses and prions that may be foodborne. In the laboratory the following subjects will be studied: 1) general microbiological techniques for the cultivation and quantification of food microorganisms, 2) quantification and detection of indicator and spoilage microorganisms, and 3) detection, isolation and identification of foodborne pathogens.
Grading:
16% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Quizzes
12% Written Homework
10% Journal
8% Class Participation
4% Laboratory Evaluation
Class Format:
50% Lecture
10% Discussion
30% Laboratory
5% Small Group Activities
5% Guest Speakers
Workload:
10 Pages Reading Per Week
30 Pages Writing Per Term
2 Exam(s)
5 Paper(s)
6 Homework Assignment(s)
5 Quiz(zes)
Other Workload: Laboratory notebook
Textbooks:
https://bookstores.umn.edu/course-lookup/56271/1133
Instructor Supplied Information Last Updated:
3 November 2011

Spring 2013  |  FSCN 4121 Section 003: Food Microbiology (68888)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue, Thu 08:30AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 218
Auto Enrolls With:
Section 001
Course Catalog Description:
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food.
Class Description:
This course is designed to study the most important microorganisms involved in food-borne disease, and food spoilage, as well as methods for their control and detection. Four major topics are covered: 1) basics of food microbiology 2) foodborne pathogens 3) microbial food spoilage and 4) control of microorganisms in food. Specific topics include: traditional, molecular and rapid methods of detection; applications of microbiology, factors that influence microbial growth; mechanisms and agents (physical, chemical, biological) for food preservation; and characteristics of pathogenic bacteria, molds, protozoa, viruses and prions that may be foodborne. In the laboratory the following subjects will be studied: 1) general microbiological techniques for the cultivation and quantification of food microorganisms, 2) quantification and detection of indicator and spoilage microorganisms, and 3) detection, isolation and identification of foodborne pathogens.
Grading:
16% Midterm Exam
20% Final Exam
20% Reports/Papers
10% Quizzes
12% Written Homework
10% Journal
8% Class Participation
4% Laboratory Evaluation
Class Format:
50% Lecture
10% Discussion
30% Laboratory
5% Small Group Activities
5% Guest Speakers
Workload:
10 Pages Reading Per Week
30 Pages Writing Per Term
2 Exam(s)
5 Paper(s)
6 Homework Assignment(s)
5 Quiz(zes)
Other Workload: Laboratory notebook
Textbooks:
https://bookstores.umn.edu/course-lookup/68888/1133
Instructor Supplied Information Last Updated:
3 November 2011

Spring 2013  |  FSCN 4291 Section 001: Independent Study (48473)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
Individual lab or library research in an area related to food science or nutrition.
Class Notes:
To register for Independent Study (IS) credits: (1) complete the IS Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a permission number will be emailed to you.
Class Description:
Independent Study is for one-to-one faculty student work agreed upon food science related topics. Prior registration approval is necessary and can be obtained by contacting Sue P. at 624-6753. Contracts are used to outline the proposed projects.
Textbooks:
https://bookstores.umn.edu/course-lookup/48473/1133
Instructor Supplied Information Last Updated:
4 September 2007

Spring 2013  |  FSCN 4311 Section 001: Chemical Reactions in Food Systems (56838)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Fri 12:50PM - 03:50PM
UMTC, St Paul
Ruttan Hall B26
Course Catalog Description:
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions.
Class Notes:
When appropriate, lab meets in ABLMS 135.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56838/1133

Spring 2013  |  FSCN 4332 Section 001: Food Processing Operations (49618)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Wed, Fri 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management.
Class Description:
This course is a continuation of topics in food processing. This semester, topics will include fluid flow, pumping, heat and mass transfer, thermal processing and case studies.
Grading:
30% Midterm Exam
30% Final Exam
10% Quizzes
30% Laboratory Evaluation
Exam Format:
Problems and short answers
Class Format:
50% Lecture
50% Laboratory
Workload:
3 Exam(s)
Other Workload: six to eight lab reports
Textbooks:
https://bookstores.umn.edu/course-lookup/49618/1133
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2013  |  FSCN 4332 Section 002: Food Processing Operations (49619)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Mon 12:50PM - 03:50PM
UMTC, St Paul
Food Science/Nutrition 150
Auto Enrolls With:
Section 001
Course Catalog Description:
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49619/1133

Spring 2013  |  FSCN 4349 Section 001: Food Science Capstone (56436)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Grading Basis:
A-F only
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
UMTC, St Paul
Also Offered:
Course Catalog Description:
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, and sensory testing. Oral/written presentations.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56436/1133

Spring 2013  |  FSCN 4613 Section 001: Experimental Nutrition (48337)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Mon 11:45AM - 12:35PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/48337/1133
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2013  |  FSCN 4613 Section 002: Experimental Nutrition (46801)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Mon 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Notes:
Section 002 is reserved for graduating Nutrition majors who have other class conflicts. Please contact Sara Jane Cannon (fscnug@umn.edu) for a permission number.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/46801/1133
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2013  |  FSCN 4613 Section 003: Experimental Nutrition (48474)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Wed 12:50PM - 03:50PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/48474/1133
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2013  |  FSCN 4613 Section 004: Experimental Nutrition (51241)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Thu 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/51241/1133
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2013  |  FSCN 4613 Section 005: Experimental Nutrition (56221)

Instructor(s)
Class Component:
Laboratory
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue 09:35AM - 12:35PM
UMTC, St Paul
Andrew Boss Laboratory 135
Auto Enrolls With:
Section 001
Course Catalog Description:
Lab in chemical/biochemical methods of analysis of nutritional status.
Class Description:
This course provides a laboratory experience in chemical and biochemical methods of analysis of nutritional status. The majority of lab experiences will be conducted to determine the student's own nutritional status. Students develop an understanding of the usefulness of various biochemical parameters in ascertaining nutritional status, become familiar with a variety of laboratory equipment and procedures, develop an understanding of the theory of operation of a number of laboratory instruments, and learn the principles involved in a number of chemical and biochemical procedures. There is one lecture and one laboratory period per week. The course is intended primarily for upper division dietetics and nutrition science majors and beginning nutrition graduate students, although it is appropriate for any student wishing to take a biochemistry-oriented laboratory course. Students must have taken courses in biochemistry and physiology. A course in statistics is highly recommended.
Grading:
20% Midterm Exam
30% Final Exam
40% Reports/Papers
10% Quizzes Other Grading Information: Final exam is cumulative. Quizzes are web-based quizzes on laboratory preparation material before each laboratory.
Exam Format:
Multiple choice.
Class Format:
22% Lecture
3% Film/Video
70% Laboratory
5% Web Based
Workload:
2 Pages Reading Per Week
12 Pages Writing Per Term
2 Exam(s)
2 Paper(s)
4 Special Project(s)
10 Quiz(zes)
Other Workload: The Special Projects are one page summaries of a single laboratory. The Papers are cumulative write-ups of several laboratories. The quizzes are online and focus on preparation for the upcoming laboratory experience for the week.
Textbooks:
https://bookstores.umn.edu/course-lookup/56221/1133
Instructor Supplied Information Last Updated:
2 November 2011

Spring 2013  |  FSCN 4614 Section 001: Community Nutrition (46802)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue, Thu 01:30PM - 02:45PM
UMTC, St Paul
Food Science/Nutrition 15
Course Catalog Description:
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
Class Description:
Community-based nutrition issues will be explored, including nutrition risks associated with different age, sex, ethnic, and socioeconomic groups; community needs assessment; program planning and evaluation; and programs developed to address the needs and interests for people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels. Students will be able to describe the purpose and principles of community nutrition, the role of the nutritionists, and methods employed to gather information on the nutritional status of the multiethnic American population. They will be able to describe how race, culture and socioeconomic status influence the nutritional risk factors associate with chronic illness and selected conditions (i.e. pregnancy, low birthweight infants, aging). Students will be able to conduct a community needs assessment, identify and prioritize problems, and develop a culturally-appropriate nutrition program plan for people living in their community. Lastly, students will be able to characterize the major government - sponsored food and nutrition programs and will be able to refer members of the community to the appropriate program for services required..
Textbooks:
https://bookstores.umn.edu/course-lookup/46802/1133
Instructor Supplied Information Last Updated:
21 May 2007

Spring 2013  |  FSCN 4622 Section 001: Nutritional Toxicology, the basic science of diet-related toxicants (57327)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 02/24/2013
Mon, Wed 03:00PM - 04:15PM
UMTC, St Paul
Ruttan Hall B42
 
02/25/2013
Mon 03:00PM - 04:15PM
UMTC, St Paul
Ruttan Hall B36
 
02/26/2013 - 05/10/2013
Mon, Wed 03:00PM - 04:15PM
UMTC, St Paul
Ruttan Hall B42
Also Offered:
Course Catalog Description:
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health.
Class Description:
The goal of this course is to provide the students an intellectual platform to comprehend the potential adverse effects of foreign compounds to the biological system. This course comprises two parts. Part 1 will cover the basic knowledge of toxicology, such as toxicokinetics; enzymes and pathways responsible for the adsorption, distribution, metabolism and excretion (ADME) of xenobiotics; oxidative stress and genetic polymorphism in the toxicological events; organ toxicity. Part 2 will focus on primary research by studying specific toxic (or detoxification) events associated with food intake and environmental exposure as well as in vivo and in vitro techniques used in toxicological research.
Grading:
32% Midterm Exam
28% Final Exam
32% Reports/Papers
8% Attendance
Class Format:
100% Lecture
Workload:
10 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/57327/1133
Instructor Supplied Information Last Updated:
4 November 2009

Spring 2013  |  FSCN 4666 Section 001: Medical Nutrition Therapy II (46803)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Mon, Wed 04:30PM - 05:45PM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Pathology, management, and nutrition therapy for disorders of the cardiovascular, endocrine, urinary, and neuromuscular and skeletal systems. Nutrition intervention for inborn errors of metabolism, and eating disorders and obesity.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/46803/1133

Spring 2013  |  FSCN 4732 Section 001: Food and Nutrition Management (46804)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue, Thu 08:05AM - 09:20AM
UMTC, St Paul
Food Science/Nutrition 15
Also Offered:
Course Catalog Description:
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/46804/1133

Spring 2013  |  FSCN 5521 Section 001: Flavor Technology (68772)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Mon 04:05PM - 06:00PM
UMTC, St Paul
Food Science/Nutrition 23
Also Offered:
Course Catalog Description:
Overview of flavor chemistry/related technology. Analytical techniques, mechanisms of flavor development (chemical/ biogenesis), off-flavors, industrial production/application of food flavorings.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/68772/1133

Spring 2013  |  FSCN 5601 Section 001: Management of Eating Disorders (60197)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue, Thu 05:10PM - 06:25PM
UMTC, St Paul
Ruttan Hall B45
Also Offered:
Course Catalog Description:
Etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. Roles/responsibilities of eating disorder treatment team members of varying types across various treatment milieus.
Class Description:
This course is open to undergraduate and graduate students in nutrition, psychology, medical, nursing, public health, and other related disciplines or by permission of instructor. The purpose of this course is to provide the student with an understanding of etiology, occurrence, course, treatment, and prevention of eating disorders from a multidisciplinary perspective. In addition, this course will examine the roles and responsibilities of eating disorder treatment team members of varying types across a variety of treatment milieus. The instructor will provide a framework for the course material, and invite regular participation by students. A number of eating disorder professionals from teh community will come into the class and speak about how they are involved in eating disorder treatment. Many of these are interactive presentations. Students have the chance to explore the use of yoga, art therapy, music therapy, and other therapuetic interventions commonly used in the treatment of eating disorders. The course format will include lecture, discussion, and case studies incorporating readings and other information. The course projects mimic typicaly work in an eating disorder treatment setting, giving students an idea of day to day work that clincians complete in the course of working with individuals with eating disorders.
Grading:
20% Midterm Exam
20% Final Exam
30% Reports/Papers
20% Special Projects
10% In-class Presentations
Class Format:
35% Lecture
40% Discussion
25% Guest Speakers
Workload:
20-50 Pages Reading Per Week
1 Exam(s)
2 Paper(s)
1 Presentation(s)
1 Special Project(s)
Other Workload: 1 small group project
Textbooks:
https://bookstores.umn.edu/course-lookup/60197/1133
Instructor Supplied Information Last Updated:
31 March 2009

Spring 2013  |  FSCN 8310 Section 001: General Seminar (46917)

Instructor(s)
Class Component:
Seminar
Credits:
1 Credit
Grading Basis:
S-N or Audit
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Tue 03:30PM - 04:30PM
UMTC, St Paul
Food Science/Nutrition 23
Course Catalog Description:
Presentations by faculty, graduate students, and outside speakers.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/46917/1133

Spring 2013  |  FSCN 8318 Section 001: Current Issues in Food Science (46918)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
A-F or Audit
Instructor Consent:
Department Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Fri 08:30AM - 10:25AM
UMTC, St Paul
Ruttan Hall B22
Also Offered:
Course Catalog Description:
Current issues, how they impact food industry.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/46918/1133

Spring 2013  |  FSCN 8330 Section 001: Research Topics (49732)

Instructor(s)
Class Component:
Seminar
Credits:
1 Credit
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
UMTC, St Paul
Course Catalog Description:
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
Class Notes:
To register: (1) complete the Directed/Independent Study Form http://fscn.cfans.umn.edu/education/forms/index.htm (2) once your form is approved, a permission number will be emailed to you.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49732/1133

Spring 2013  |  FSCN 8331 Section 001: Food Proteins (66549)

Instructor(s)
Class Component:
Lecture
Credits:
2 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
Wed 01:55PM - 03:45PM
UMTC, St Paul
Haecker Hall 205
Also Offered:
Course Catalog Description:
Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems.
Class Description:
The course covers basic protein chemistry with emphasis on structure/function relationship in food systems. Specifically, the course covers: basic protein composition and structure; inter- and intra- molecular interactions; protein isolation, identification and analysis; physicochemical characteristics and functional properties of various food proteins (i.e. milk, egg, meat, cereal, and legume/oilseeds); effect of processing and storage on the chemical, functional and nutritional quality of proteins; protein modifications; and enzyme kinetics. In this course the students will learn about the role of proteins in food through understanding the relationship between chemical structure and function under various processes and applications. Students will also learn about the different techniques utilized to modify the functional, nutritional and health benefits of food proteins, through chemical and enzymatic modifications as well as through biotechnology.
Textbooks:
https://bookstores.umn.edu/course-lookup/66549/1133
Instructor Supplied Information Last Updated:
19 November 2010

Spring 2013  |  FSCN 8333 Section 001: FTE: Master's (48986)

Instructor(s)
No instructor assigned
Class Component:
Thesis Credit
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/48986/1133

Spring 2013  |  FSCN 8391 Section 001: Independent Study: Food Science (48483)

Instructor(s)
No instructor assigned
Class Component:
Independent Study
Credits:
1-4 Credits
Grading Basis:
Student Option
Instructor Consent:
Instructor Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Times and Locations:
Regular Academic Session
 
01/22/2013 - 05/10/2013
UMTC, St Paul
Course Catalog Description:
Includes written reports.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/48483/1133

Spring 2013  |  FSCN 8444 Section 001: FTE: Doctoral (49092)

Instructor(s)
No instructor assigned
Class Component:
Thesis Credit
Credits:
1 Credit
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49092/1133

Spring 2013  |  FSCN 8666 Section 001: Doctoral Pre-Thesis Credits (49183)

Instructor(s)
No instructor assigned
Class Component:
Thesis Credit
Credits:
1-6 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49183/1133

Spring 2013  |  FSCN 8777 Section 001: Thesis Credits: Master's (49295)

Instructor(s)
No instructor assigned
Class Component:
Thesis Credit
Credits:
1-18 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49295/1133

Spring 2013  |  FSCN 8888 Section 001: Thesis Credit: Doctoral (49431)

Instructor(s)
No instructor assigned
Class Component:
Thesis Credit
Credits:
1-24 Credits
Grading Basis:
No Grade Associated
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
Delivery Medium
Grade Sort
Times and Locations:
Regular Academic Session
 
UMTC, St Paul
Also Offered:
Course Catalog Description:
(No description)
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/49431/1133

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