Aman Ullah, PhD
Spring Term 2024 (1870)
NU FS 401 - Undergraduate Research Project
★ 3 (fi 6)(EITHER, 0-0-6)
Directed laboratory study under supervision of a staff member. Note: For third- and fourth-year students only. Students must obtain approval from Department before registration. May be taken more than once provided that topic is different.
LAB A1 (31518)
2024-05-06 - 2024-06-12
01:00 - 01:00 (TBD)
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 (GSB 8-59)
LAB D1 (53660)
2024-09-03 - 2024-12-09
M 14:00 - 16:50 (AF 2-34)
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 (GSB 8-59)
LAB D1 (53658)
2024-09-03 - 2024-12-09
M 14:00 - 16:50 (AF 2-34)
Winter Term 2025 (1900)
AFNS 599 - Advanced Agri-Chemical Analysis
★ 3 (fi 6)(SECOND, 3-0-3)
Advanced analysis of food and agri-industrial materials with a focus on good laboratory practices (GLP), chromatographic techniques (HPLC, GC), mass spectrometry, and other modern techniques from sample preparation to analysis of data. Not to be taken if credit received for NU FS 499. Prerequisite: NU FS 372 or consent of instructor.
LECTURE B1 (71443)
2025-01-06 - 2025-04-09
TR 11:00 - 12:20 (AF 1-06A)
LAB H1 (71444)
2025-01-06 - 2025-04-09
R 14:00 - 16:50 (AF 2-34)
2025-01-06 - 2025-04-09
R 14:00 - 16:50 (GSB 2-11)
NU FS 372 - Food Chemistry
★ 3 (fi 6)(SECOND, 3-0-3)
The fundamental chemistry of major and minor components of food and food additives. The relationship between chemistry and function in food systems is discussed. Laboratory emphasizes analytical techniques. Not to be taken if credit received for NU FS 373. Prerequisites: CHEM 102, (CHEM 164 or CHEM 261) and CHEM 263.
LECTURE B1 (71453)
2025-01-06 - 2025-04-09
MWF 09:00 - 09:50 (ECHA 2-190)
LAB H1 (71454)
2025-01-06 - 2025-04-09
T 14:00 - 16:50 (AF 2-34)
LAB H2 (71455)
2025-01-06 - 2025-04-09
W 14:00 - 16:50 (AF 2-34)
NU FS 373 - Food Chemistry
★ 3 (fi 6)(SECOND, 3-1S-0)
The fundamental chemistry of major and minor components of food and food additives. The relationship between chemistry and function in food systems is discussed. The project component emphasizes current topics in food chemistry. Not to be taken if credit received for NU FS 372. Prerequisite: (CHEM 164 or CHEM 261) and CHEM 263. Pre- or corequisite: CHEM 102.
LECTURE B1 (71456)
2025-01-06 - 2025-04-09
MWF 09:00 - 09:50 (ECHA 2-190)
NU FS 499 - Advanced Agri-Chemical Analysis
★ 3 (fi 6)(SECOND, 3-0-3)
Advanced analysis of food and agri-industrial materials with a focus on good laboratory practices (GLP), chromatographic techniques (HPLC, GC), mass spectrometry, and other modern techniques from sample preparation to analysis of data. Prerequisite: NU FS 372.
LECTURE B1 (71441)
2025-01-06 - 2025-04-09
TR 11:00 - 12:20 (AF 1-06A)
LAB H1 (71442)
2025-01-06 - 2025-04-09
R 14:00 - 16:50 (AF 2-34)
2025-01-06 - 2025-04-09
R 14:00 - 16:50 (GSB 2-11)