UMN Course Reviews
University of Minnesota, Twin Cities
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| FSCN 8314 | Food Materials Science | 5 | 2 | 5 | 5 | 1 |
| FSCN 4612W | Advanced Human Nutrition | 0 | 0 | 0 | 0 | 0 |
| FSCN 8330 | Research Topics | 0 | 0 | 0 | 0 | 0 |
| FSCN 8001 | Orientation to the Food Science Graduate Program | 0 | 0 | 0 | 0 | 0 |
| FSCN 5541 | Dairy Product Chemistry and Technology | 0 | 0 | 0 | 0 | 0 |
| FSCN 5461 | Food Packaging | 0 | 0 | 0 | 0 | 0 |
| FSCN 5131 | Food Quality for Graduate Credit | 0 | 0 | 0 | 0 | 0 |
| FSCN 5122 | Food Fermentations and Biotechnology | 0 | 0 | 0 | 0 | 0 |
| FSCN 4666 | Medical Nutrition Therapy II | 0 | 0 | 0 | 0 | 0 |
| FSCN 4621 | Nutrition and Metabolism | 0 | 0 | 0 | 0 | 0 |
| FSCN 4613 | Experimental Nutrition | 0 | 0 | 0 | 0 | 0 |
| FSCN 8666 | Doctoral Pre-Thesis Credits | 0 | 0 | 0 | 0 | 0 |
| FSCN 4481 | Sensory Evaluation of Food Quality | 0 | 0 | 0 | 0 | 0 |
| FSCN 4332 | Food Processing Operations | 0 | 0 | 0 | 0 | 0 |
| FSCN 4291 | Independent Study | 0 | 0 | 0 | 0 | 0 |
| FSCN 4131 | Food Quality | 0 | 0 | 0 | 0 | 0 |
| FSCN 4122 | Food Fermentations and Biotechnology | 0 | 0 | 0 | 0 | 0 |
| FSCN 4112 | Food Chemistry and Functional Foods | 0 | 0 | 0 | 0 | 0 |
| FSCN 3993 | Directed Study | 0 | 0 | 0 | 0 | 0 |
| FSCN 3615 | Sociocultural Aspects of Food, Nutrition, and Health | 0 | 0 | 0 | 0 | 0 |
| FSCN 3994 | Directed Research | 0 | 0 | 0 | 0 | 0 |
| FSCN 8888 | Thesis Credit: Doctoral | 0 | 0 | 0 | 0 | 0 |
| FSCN 8444 | FTE: Doctoral | 0 | 0 | 0 | 0 | 0 |
| FSCN 8335 | Carbohydrate Chemistry in Food and Nutrition | 0 | 0 | 0 | 0 | 0 |
| FSCN 8318 | Current Issues in Food Science | 0 | 0 | 0 | 0 | 0 |
| FSCN 8224 | Advanced Food Processing | 0 | 0 | 0 | 0 | 0 |
| FSCN 5994 | Directed Research | 0 | 0 | 0 | 0 | 0 |
| FSCN 5531 | Grains: Introduction to Cereal Chemistry and Technology | 0 | 0 | 0 | 0 | 0 |
| FSCN 5441 | Introduction to New Product Development | 0 | 0 | 0 | 0 | 0 |
| FSCN 4113 | Ingredient Functionality and Applications in Food | 0 | 0 | 0 | 0 | 0 |
| FSCN 8336 | Lipid Chemistry and Rancidity of Foods | 0 | 0 | 0 | 0 | 0 |
| FSCN 3732 | Food Service Operations Management | 0 | 0 | 0 | 0 | 0 |
| FSCN 3614 | Nutrition Education and Counseling | 0 | 0 | 0 | 0 | 0 |
| FSCN 2512 | Food Customs and Culture | 0 | 0 | 0 | 0 | 0 |
| FSCN 2001 | A Food Systems Approach to Cooking for Health and the Enviro... | 0 | 0 | 0 | 0 | 0 |
| FSCN 1905 | Antioxidants: How They Protect Your Food and Body | 0 | 0 | 0 | 0 | 0 |
| FSCN 1102 | Food: Safety, Risks, and Technology | 0 | 0 | 0 | 0 | 0 |
| FSCN 1011 | Science of Food and Cooking | 0 | 0 | 0 | 0 | 0 |
| FSCN 3102 | Introduction to Food Science | 0 | 0 | 0 | 0 | 0 |
| FSCN 8333 | FTE: Master's | 0 | 0 | 0 | 0 | 0 |
| FSCN 4121 | Food Microbiology | 0 | 0 | 0 | 0 | 0 |
| FSCN 4096 | Professional Experience Program: Internship | 0 | 0 | 0 | 0 | 0 |
| FSCN 3731 | Food Service Operations Management Laboratory | 0 | 0 | 0 | 0 | 0 |
| FSCN 3612 | Life Cycle Nutrition | 0 | 0 | 0 | 0 | 0 |
| FSCN 2021 | Introductory Microbiology | 0 | 0 | 0 | 0 | 0 |
| FSCN 1906 | Farm to Someone Else's Table: Making food accessible for all... | 0 | 0 | 0 | 0 | 0 |
| FSCN 1013 | Dietary Supplements: scientific, regulatory, and cultural as... | 0 | 0 | 0 | 0 | 0 |
| FSCN 1001 | Orientation to the Majors: Food Science and Nutrition | 0 | 0 | 0 | 0 | 0 |
| FSCN 8391 | Independent Study: Food Science | 0 | 0 | 0 | 0 | 0 |
| FSCN 4123 | Molecular Biology for Applied Scientists | 0 | 0 | 0 | 0 | 0 |
| FSCN 5601 | Management of Eating Disorders | 0 | 0 | 0 | 0 | 0 |
| FSCN 5521 | Flavor Technology | 0 | 0 | 0 | 0 | 0 |
| FSCN 5312 | Food Analysis | 0 | 0 | 0 | 0 | 0 |
| FSCN 4732 | Food and Nutrition Management | 0 | 0 | 0 | 0 | 0 |
| FSCN 4665 | Medical Nutrition Therapy I | 0 | 0 | 0 | 0 | 0 |
| FSCN 4621W | Nutrition And Metabolism | 0 | 0 | 0 | 0 | 0 |
| FSCN 4612 | Advanced Human Nutrition | 0 | 0 | 0 | 0 | 0 |
| FSCN 4349 | Food Science Capstone | 0 | 0 | 0 | 0 | 0 |
| FSCN 5993 | Directed Study | 0 | 0 | 0 | 0 | 0 |
| FSCN 2002 | Healthy Foods, Healthy Lives - Cooking on a Student's Budget | 0 | 0 | 0 | 0 | 0 |
| FSCN 1902 | Ways of Knowing and Science | 0 | 0 | 0 | 0 | 0 |
| FSCN 1112 | Principles of Nutrition | 0 | 0 | 0 | 0 | 0 |
| FSCN 1012 | Sports Nutrition | 0 | 0 | 0 | 0 | 0 |
| FSCN 8777 | Thesis Credits: Master's | 0 | 0 | 0 | 0 | 0 |
| FSCN 8338 | Antioxidants in Food: Practical Applications | 0 | 0 | 0 | 0 | 0 |
| FSCN 8331 | Food Proteins | 0 | 0 | 0 | 0 | 0 |
| FSCN 8310 | General Seminar | 0 | 0 | 0 | 0 | 0 |
| FSCN 4311 | Chemical Reactions in Food Systems | 0 | 0 | 0 | 0 | 0 |
| FSCN 5481 | Sensory Evaluation of Food Quality | 0 | 0 | 0 | 0 | 0 |
| FSCN 5123 | Molecular Biology for Applied Scientists | 0 | 0 | 0 | 0 | 0 |
| FSCN 4667 | Dietetics Capstone and Interprofessional Education | 0 | 0 | 0 | 0 | 0 |
| FSCN 4622 | Nutritional Toxicology, the basic science of diet-related to... | 0 | 0 | 0 | 0 | 0 |
| FSCN 4614W | Community Nutrition | 0 | 0 | 0 | 0 | 0 |
| FSCN 4482 | Sensory Evaluation of Food Quality | 0 | 0 | 0 | 0 | 0 |
| FSCN 4334 | Food Processing Fundamentals I | 0 | 0 | 0 | 0 | 0 |
| FSCN 4312W | Food Analysis | 0 | 0 | 0 | 0 | 0 |
FSCN 8314
Food Materials Science
FSCN 4612W
Advanced Human Nutrition
FSCN 8330
Research Topics
FSCN 8001
Orientation to the Food Science Graduate Program
FSCN 5541
Dairy Product Chemistry and Technology
FSCN 5461
Food Packaging
FSCN 5131
Food Quality for Graduate Credit
FSCN 5122
Food Fermentations and Biotechnology
FSCN 4666
Medical Nutrition Therapy II
FSCN 4621
Nutrition and Metabolism
FSCN 4613
Experimental Nutrition
FSCN 8666
Doctoral Pre-Thesis Credits
FSCN 4481
Sensory Evaluation of Food Quality
FSCN 4332
Food Processing Operations
FSCN 4291
Independent Study
FSCN 4131
Food Quality
FSCN 4122
Food Fermentations and Biotechnology
FSCN 4112
Food Chemistry and Functional Foods
FSCN 3993
Directed Study
FSCN 3615
Sociocultural Aspects of Food, Nutrition, and Health
FSCN 3994
Directed Research
FSCN 8888
Thesis Credit: Doctoral
FSCN 8444
FTE: Doctoral
FSCN 8335
Carbohydrate Chemistry in Food and Nutrition
FSCN 8318
Current Issues in Food Science
FSCN 8224
Advanced Food Processing
FSCN 5994
Directed Research
FSCN 5531
Grains: Introduction to Cereal Chemistry and Technology
FSCN 5441
Introduction to New Product Development
FSCN 4113
Ingredient Functionality and Applications in Food
FSCN 8336
Lipid Chemistry and Rancidity of Foods
FSCN 3732
Food Service Operations Management
FSCN 3614
Nutrition Education and Counseling
FSCN 2512
Food Customs and Culture
FSCN 2001
A Food Systems Approach to Cooking for Health and the Enviro...
FSCN 1905
Antioxidants: How They Protect Your Food and Body
FSCN 1102
Food: Safety, Risks, and Technology
FSCN 1011
Science of Food and Cooking
FSCN 3102
Introduction to Food Science
FSCN 8333
FTE: Master's
FSCN 4121
Food Microbiology
FSCN 4096
Professional Experience Program: Internship
FSCN 3731
Food Service Operations Management Laboratory
FSCN 3612
Life Cycle Nutrition
FSCN 2021
Introductory Microbiology
FSCN 1906
Farm to Someone Else's Table: Making food accessible for all...
FSCN 1013
Dietary Supplements: scientific, regulatory, and cultural as...
FSCN 1001
Orientation to the Majors: Food Science and Nutrition
FSCN 8391
Independent Study: Food Science
FSCN 4123
Molecular Biology for Applied Scientists
FSCN 5601
Management of Eating Disorders
FSCN 5521
Flavor Technology
FSCN 5312
Food Analysis
FSCN 4732
Food and Nutrition Management
FSCN 4665
Medical Nutrition Therapy I
FSCN 4621W
Nutrition And Metabolism
FSCN 4612
Advanced Human Nutrition
FSCN 4349
Food Science Capstone
FSCN 5993
Directed Study
FSCN 2002
Healthy Foods, Healthy Lives - Cooking on a Student's Budget
FSCN 1902
Ways of Knowing and Science
FSCN 1112
Principles of Nutrition
FSCN 1012
Sports Nutrition
FSCN 8777
Thesis Credits: Master's
FSCN 8338
Antioxidants in Food: Practical Applications
FSCN 8331
Food Proteins
FSCN 8310
General Seminar
FSCN 4311
Chemical Reactions in Food Systems
FSCN 5481
Sensory Evaluation of Food Quality
FSCN 5123
Molecular Biology for Applied Scientists
FSCN 4667
Dietetics Capstone and Interprofessional Education
FSCN 4622
Nutritional Toxicology, the basic science of diet-related to...
FSCN 4614W
Community Nutrition
FSCN 4482
Sensory Evaluation of Food Quality
FSCN 4334
Food Processing Fundamentals I
FSCN 4312W
Food Analysis