Thava Vasanthan
Spring Term 2024 (1870)
AFNS 500 - Individual Study
★ 3 (fi 6)(EITHER, VARIABLE)
Project or reading course under the supervision of a Faculty member requiring preparation of a comprehensive report. Prerequisite: consent of Department. Note: May be taken more than once provided the topic is different.
SEMINAR A1 (31637)
2024-05-06 - 2024-06-12
01:00 - 01:00
AFNS 598 - Integrative Project in Food Safety and Quality
★ 3 (fi 6)(SECOND, 0-3S-3)
A team-based capstone course exploring broad areas of food safety and quality. Students will work in groups with mentors on a project involving experiential learning and skill development related to the field. Restricted to students in the MSc Food Safety and Quality that have completed *20 of the program requirements. Prerequisite: consent of instructor.
LAB D1 (31538)
2024-05-06 - 2024-06-12
M 13:00 - 15:50
SEMINAR A1 (31537)
2024-05-06 - 2024-06-12
F 13:00 - 15:50
Summer Term 2024 (1880)
AFNS 500 - Individual Study
★ 3 (fi 6)(EITHER, VARIABLE)
Project or reading course under the supervision of a Faculty member requiring preparation of a comprehensive report. Prerequisite: consent of Department. Note: May be taken more than once provided the topic is different.
SEMINAR B1 (41018)
2024-07-08 - 2024-08-14
01:00 - 01:00
Fall Term 2024 (1890)
AFNS 507 - Science and Technology of Cereal and Oilseed Processing
★ 3 (fi 6)(FIRST, 3-0-3/2)
Biological, biochemical, chemical, and technological aspects of the processing of cereals and oilseeds. Not to be taken if credit received for NU FS 406. Prerequisite: Consent of instructor.
LECTURE A1 (53659)
2024-09-03 - 2024-12-09
TR 09:30 - 10:50
LAB D1 (53660)
2024-09-03 - 2024-12-09
M 14:00 - 16:50
NU FS 406 - Science and Technology of Cereal and Oilseed Processing
★ 3 (fi 6)(FIRST, 3-0-3/2)
Biological, biochemical, chemical, and technological aspects of the processing of cereals and oilseeds. Prerequisite: 3 units in introductory Biochemistry or Biological Science, or NU FS 374.
LECTURE A1 (53657)
2024-09-03 - 2024-12-09
TR 09:30 - 10:50
LAB D1 (53658)
2024-09-03 - 2024-12-09
M 14:00 - 16:50
Winter Term 2025 (1900)
NU FS 374 - Food Fundamentals and Quality
★ 3 (fi 6)(SECOND, 3-0-3)
Chemical, physical, and sensory properties of food products and factors affecting food quality in relation to preparation, processing, and storage of foods in the home and institution. Pre or corequisite: NU FS 372 or 373.
LECTURE B1 (71365)
2025-01-06 - 2025-04-09
TR 09:30 - 10:50
LAB H2 (71373)
2025-01-06 - 2025-04-09
W 14:00 - 16:50
LAB H1 (71471)
2025-01-06 - 2025-04-09
T 14:00 - 16:50
LAB H3 (71564)
2025-01-06 - 2025-04-09
R 14:00 - 16:50
LAB H4 (71567)
2025-01-06 - 2025-04-09
F 14:00 - 16:50