Dr. Holscher teaches both basic and advanced nutrition courses in the Department of Food Science and Human Nutrition (FSHN) and the Division of Nutritional Sciences (DNS). In addition, she serves as a research mentor for undergraduate students through their enrollment in research courses in FSHN and Molecular and Cellular Biology (MCB).  She has been included on the “List of Teachers Ranked as Excellent by their Students” six times for two different courses .  She was awarded the Outstanding Faculty Award by the Nutritional Sciences Graduate Student Association in 2017 and the Outstanding Educator Award by the Department of Food Science and Human Nutrition in 2018.

Dr. Holscher’s Courses

FSHN 593 – Science Communication (2 credit hours)
This graduate level communication-based course focuses on enhancing professional oral presentation skills, particularly with regard to communicating current food science and/or human nutrition topics to a variety of audiences. Spring 2018 Course Syllabus

NUTR 561/FSHN 520 – Diet and the Gastrointestinal Microbiome (2 credit hours)
This graduate level course examines the interrelationship of acute and chronic dietary intake patterns, the gastrointestinal microbiome, and host health. Spring 2017 Course Syllabus

FSHN 420/FSHN 420 – Nutritional Aspects of Disease (3 credit hours)
This upper-level undergraduate and graduate level course examines nutritional, biochemical, and physiological aspects of disease processes and studies the role of nutrition in prevention, management, and treatment of disease. Fall 2017 Course Syllabus

FSHN 295/396 – Undergraduate Research and Undergraduate Honors Research (1+ credit hours)
This is an experiential learning laboratory-based course. Student participate in range of research experiences including conducting study participant dietary interviews, preparing meals for a controlled feeding study in the metabolic kitchen, diet and bacterial data analysis, biological sample processing and analysis, and other benchtop experiments. Student also create class projects such as infographics, videos, oral presentations, and HACCP plans. In addition, many of the students complete ACES Undergraduate Research projects and James Scholar projects and present their findings at the Illinois Undergraduate Research Symposium as well as national conferences.