AFNS - Agricultural, Food and Nutritional Science

Offered By:
Faculty of Graduate Studies and Research
Faculty of Agricultural, Life and Environmental Sciences

Below are the courses available from the AFNS subject code. Select a course to view the available classes, additional class notes, class times, and textbooks.

AFNS 401 - Honors Seminar View Available Classes

★ 3 (fi 6)(SECOND, 0-3S-0)

Covers specialized topics of current interest to BSc Honors in Food Science students. Presentations by students, faculty and invited speakers. Pre- or corequisite: NU FS 407.


AFNS 414 - Lipid Science View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

Fundamentals in lipid biochemistry featuring learning modules of relevance to students of plant, food and animal science, and human nutrition, and other life science. Topics include characteristics of lipids, environmental effects on lipid metabolism, oilseed biotechnology and biomass solutions for petrochemical alternatives. Normally offered in alternate years. Prerequisite: BIOCH 200 or PL SC 345.


AFNS 416 - One Health View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

'One Health' is an emerging paradigm in public and veterinary health which recognizes that human, animal and environmental health are interlinked. The course will address food and water safety, the increase in prevalence of antibiotic resistant organisms, emerging infectious zoonotic diseases, environmental protection and environmental sustainability, emphasizing the interaction of these diverse yet interconnected disciplines in protecting the health of populations. Prerequisites: *3 MICRB and *3 PHYSL.


AFNS 500 - Individual Study View Available Classes

★ 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.


AFNS 502 - Advanced Study of Food Fermentations View Available Classes

★ 3 (fi 6)(SECOND, 3-1S-0)

Readings and class presentations on current developments in bacterial or fungal fermentation of foods. Development in Probiotics. Not to be taken if credit received for NU FS 402. Prerequisite: MICRB 265, NU FS 361, or NU FS 363.


AFNS 503 - Processing of Milk and Dairy Products View Available Classes

★ 3 (fi 6)(FIRST, 3-1S-0)

Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized and fermented dairy products; cheese, butter and ice cream. Not to be taken if credit received for NU FS 403. Prerequisite: consent of instructor.


AFNS 504 - Muscle Food Science and Technology View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3/2)

Biological, biochemical, chemical, and technological aspects of the processing of animal muscle food including seafood product technology. Not to be taken if credit received for NU FS 404. Prerequisite: *3 BIOCH.


AFNS 505 - Introduction to the Principles of Nutrition View Available Classes

★ 3 (fi 6)(FIRST, 3-0-0)

Basic principles of nutrition and metabolism of macronutrients and micronutrients. Prerequisite: Consent of instructor.


AFNS 506 - Rangeland Plant Communities of Western Canada View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3)

Examines major rangeland plant communities and their physical environments in western Canada, including individual plant identification and ecology. Includes a review of various land uses such as livestock and wildlife grazing within these communities, their response to disturbances such as herbivory and fire, and other management considerations. Not to be taken if credit received for ENCS 406. Prerequisite: ENCS 356 or consent of instructor.


AFNS 507 - Science and Technology of Cereal and Oilseed Processing View Available Classes

★ 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.


AFNS 508 - Applied Bioinformatics View Available Classes

★ 3 (fi 6)(EITHER, 3-0-0)

Introduction to databases, software tools, and analysis methods used to characterize DNA and protein sequences and to measure gene expression. Topics include information retrieval from sequence databases, protein function prediction, assessing sequence similarity, measuring gene expression, and the analysis of high-throughput sequencing data using command-line tools. Prerequisite: consent of instructor.


AFNS 508 - Applied Bioinformatics View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

Introduction to databases, software tools, and analysis methods used to characterize DNA and protein sequences. Topics include information retrieval from sequence databases, protein function prediction, assessing sequence similarity, measuring gene expression, and the analysis of highthroughput sequencing data. Normally offered in alternate years. Not to be taken if credit received for AFNS 460. Prerequisite: consent of instructor.


AFNS 510 - Renewable Biomaterials View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3)

Fundamentals in bio-based materials development, characterization, and applications. Sources and classification of biomaterials, synthesis of renewable polymeric biomaterials, their characterization using different techniques, and industrial applications will be discussed. Prerequisite: consent of instructor.


AFNS 511 - Veterinary Immunology View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

Application of immunological principles to the understanding of animal health and disease with a focus on livestock and companion animals. Students will apply a broad understanding of host-pathogen interactions and the basic mechanisms of disease progression to assess the short and long-term impact of pathogenesis to the health of animals, their caretakers, and consumers. Lectures will be followed by active discussion of selected readings. Not to be taken if credit received for AN SC 411. Prerequisites: IMIN 200 and consent of instructor.


AFNS 514 - Lipid Science View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

Fundamentals in lipid biochemistry featuring learning modules of relevance to students of plant, food and animal science, and human nutrition, and other life science. Topics include characteristics of lipids, environmental effects on lipid metabolism, oilseed biotechnology and biomass solutions for petrochemical alternatives. Normally offered in alternate years. Not to be taken if credit received for AFNS 414. Prerequisite: BIOCH 200, PL SC 345, or consent of instructor.


AFNS 516 - One Health View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

'One Health' is an emerging paradigm in public and veterinary health which recognizes that human, animal and environmental health are interlinked. The course will address food and water safety, the increase in prevalence of antibiotic resistant organisms, emerging infectious zoonotic diseases, environmental protection and environmental sustainability, emphasizing the interaction of these diverse yet interconnected disciplines in protecting the health of populations. Not to be taken if credit received for AFNS 416, SPH 416, or SPH 516. Prerequisite: consent of instructor.


AFNS 520 - Ruminant Physiology and Metabolic Diseases View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

A discussion-based course on current literature in digestive physiology, endocrinology, and metabolic diseases of ruminant animals. Offered only in odd numbered years. Prerequisite: *3 in each of Nutrition and Physiology.


AFNS 521 - Meat Science View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3/2)

The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two-day field trip during Reading Week. Not to be taken if credit received for AN SC 420. Prerequisites: *3 BIOCH or AN SC 320, and consent of instructor.


AFNS 522 - Advanced Biocatalysis View Available Classes

★ 3 (fi 6)(FIRST, 3-0-0)

Will focus on taking a practical approach to whole cell fermentation systems and enzyme-based approaches as well as synthetic biology. The students will learn the theories behind, and applications of, the most commonly used approaches in the bio-industrial and food industries. The course will deploy a mixture of lectures, peer discussion and debate, guest speakers, and group activities. Prerequisite: *3 Microbiology or Food Microbiology, or consent of instructor.


AFNS 524 - Nutrition and Metabolism Related to Cancer View Available Classes

★ 3 (fi 6)(FIRST, 3-0-0)

A lecture and reading course to address nutritional issues specifically related to cancer prevention, diagnosis, treatment and recovery. Not to be taken if credit received for NU FS 424, ONCOL 424, or ONCOL 524. Prerequisite: consent of instructor. (Offered jointly by the Department of Agricultural, Food and Nutritional Science and the Faculty of Medicine and Dentistry).


AFNS 527 - Food Safety View Available Classes

★ 3 (fi 6)(FIRST, 3-0-0)

Providing students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Not to be taken if credit received for NU FS 427. Prerequisite: consent of instructor.


AFNS 528 - Advances in Human Nutrition and the Intestinal Microbiome View Available Classes

★ 3 (fi 6)(SECOND, 0-3S-0)

Overview of the role of microorganisms in the gastrointestinal tract and the impact on human health, interaction with dietary components and potential dietary modulation of the microbiome in the prevention of chronic disease. Not to be taken if credit received for NU FS 428. Prerequisite: consent of instructor. *3 MICRB and *6 PHYSL recommended.


AFNS 530 - Principles of Sensory Evaluation of Foods View Available Classes

★ 3 (fi 6)(FIRST, 3-0-3)

Principles and methods of analysis of the sensory properties of foods; appearance, texture, aroma, and taste. Physiology of sensory receptors. Applications, advantages, and limitations of sensory methods. Not to be taken if credit received for NU FS 430. Prerequisite: consent of instructor.


AFNS 532 - Advanced Food Protein Chemistry and Technology View Available Classes

★ 3 (fi 6)(FIRST, 3-0-0)

Chemistry and technology of food protein purification, modification, structure and functional properties. Food related proteins from animal and plant sources will be discussed. Prerequisite: Consent of instructor.


AFNS 536 - Advanced Topics in Nutrition View Available Classes

★ 3 (fi 6)(EITHER, 3-2S-0)

Exploration of the scientific literature in selected topics in Nutrition. Lectures in fundamentals of human nutrition related to each topic will be presented to compliment discussion and critical review of readings from primary research and review papers. Application of new findings to understanding of human nutrition will be addressed. Lectures are the same as for NU FS 436, but with additional assignments and evaluation appropriate to graduate studies. Credit will only be given for one of AFNS 536 and NU FS 436. Prerequisite: consent of instructor.


AFNS 542 - Sustainability of Food and Bio-based Products View Available Classes

★ 3 (fi 6)(FIRST, 3-2S-0)

This course provides a comprehensive review on sustainability in the food and green products industries, and provides a hands-on introduction to methods such as Life Cycle Assessment (LCA) which is used to evaluate the environmental impact of products and processes. Not to be taken if credit received for NU FS 442. Prerequisite: consent of instructor.


AFNS 543 - Diabetes, Cardiovascular Disease and Lifestyle View Available Classes

★ 3 (fi 6)(FIRST, 3-0-0)

This is an advanced course examining the relationship between the role of lifestyle factors in the etiology and pathophysiology, as well as the treatment of type 2 diabetes and cardiovascular disease. Application of recent findings to our understanding of these chronic metabolic diseases will be addressed. Not to be taken if credit received for NUTR 443. Prerequisite: consent of instructor.


AFNS 552 - Nutrition in the Prevention of Chronic Human Diseases View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

A lecture and reading course for graduate students to review current research and the scientific basis of nutrition intervention in the prevention and treatment of chronic human disease. Translation of research findings to nutrition recommendations in topical areas including global health and food supply, obesity, cardiovascular disease, polycystic ovary syndrome and behavior-cognitive disorders. Not to be taken if credit received for NUTR 452. Prerequisite: consent of instructor. *6 PHYSL recommended.


AFNS 554 - Unit Operations in Food Preservation View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3)

Processes used in food preservation. Dehydration, freezing, sterilization and canning, irradiation and high pressure processing. Effect of processing on food properties. Not to be taken if credit received for NU FS 454. Prerequisite: consent of instructor.


AFNS 556 - Nutrition Across the Lifespan View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

A lecture course that examines the understanding of how nutrients act on a cellular, tissue and the whole organism to influence human growth, development and aging. Prerequisite: consent of instructor.


AFNS 561 - Ruminant Digestion, Metabolism, and Nutrition View Available Classes

★ 3 (fi 6)(FIRST, 3-0-3)

Integration of theory and practical concepts in ruminant nutrition, digestion and metabolism through topics such as energy flow in ruminants, protein systems and net feed efficiency. Laboratories will involve formulation of rations for various physiological states of beef and dairy cattle, economical rations, feed mixes, protein systems (degradable and undegradable protein systems) and net feed efficiency formulations. Not to be taken if credit received for AN SC 461. Prerequisite: consent of instructor.


AFNS 562 - Swine Nutrition View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3)

Nutrient utilization and requirements, feed ingredients, and applied feeding program. Feed formulation strategies and current topics in swine nutrition will be discussed in detail. Not to be taken if credit received for AN SC 462. Prerequisite: consent of instructor.


AFNS 563 - Poultry Nutrition View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3)

Nutritional requirements, feeding programs, and feed ingredients used for poultry. Feed formulation strategies and current topics in poultry nutrition will be discussed extensively. Not to be taken if credit received for AN SC 462, AN SC 463, or AFNS 515. Prerequisite: consent of Instructor.


AFNS 565 - Plant Breeding View Available Classes

★ 3 (fi 6)(FIRST, 3-0-0)

This course will focus on different plant breeding methods and their relationship to the major crop species, as well as use of different molecular and biotechnology techniques in plant breeding. Not to be taken if credit received for PL SC 465. Prerequisite: consent of instructor.


AFNS 566 - Advanced Food Microbiology View Available Classes

★ 3 (fi 6)(EITHER, 3-1S-0)

A lecture/discussion course on selected topics in food microbiology. Prerequisite: One of: (MICRB 265, NU FS 361, or 363) and consent of instructor.


AFNS 568 - Clinical Nutrition View Available Classes

★ 3 (fi 6)(FIRST, 3-0-3)

Basic principles of nutrition in clinical situations. The role of diet in the management of various diseases. The laboratory sessions include practical experience in providing individualized nutritional care for clients from various cultural backgrounds. Not to be taken if credit received for NUTR 468. Pre- or corequisite: NUTR 301.


AFNS 569 - Advanced Animal Metabolism View Available Classes

★ 3 (fi 6)(FIRST, 3-0-0)

A discussion-based course on selected topics in energy and nitrogen digestion and metabolism in domestic animals. Normally offered in alternate years. Prerequisites: 400 level animal nutrition course and consent of instructor.


AFNS 570 - Experimental Procedures in Nutrition and Metabolism View Available Classes

★ 3 (fi 6)(EITHER, 0-0-6)

Current methodologies in nutrition and metabolism. Prerequisites: NUTR 301 and NUTR 302, or consent of instructor.


AFNS 571 - Applied Poultry Science View Available Classes

★ 3 (fi 6)(FIRST, 3-0-3)

Study of avian anatomy, physiology, behavior, and health as it relates to modern poultry production. Current management practices to optimize production efficiency and animal well-being are examined. Not to be taken if credit received for AN SC 471. Prerequisite: consent of instructor.


AFNS 572 - Practical Case Studies in Rangeland Management and Conservation View Available Classes

★ 3 (fi 6)(FIRST, 3-0-3)

Cumulative effects of fire, grazing, browsing, and improvement practices on the productivity and species composition of range and pasture ecosystems, including management implications. Extended field trip prior to the start of classes. Normally offered in alternate years. Not to be taken if credit received for ENCS 471. Prerequisite: ENCS 356. ENCS 406 recommended.


AFNS 574 - Applied Beef Cattle Science View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3)

Examination of current and potential future production and management practices to optimize production efficiency and animal well-being in the Canadian and international beef industry. Laboratories emphasize practical applications, field trips, and discussion. Not to be taken if credit received for AN SC 474. Prerequisite: consent of instructor.


AFNS 575 - Advanced Functional Genomics Technologies in Agricultural, Food and Nutritional Science View Available Classes

★ 3 (fi 6)(EITHER, 0-0-6)

Modular course offering training in a variety of research technologies. Modules offered will vary from term to term. Modules may include HPLC, gel electrophoresis, real-time PCR, gene isolation and cloning, gene amplification, cDNA library screening and microarray. Prerequisite: Consent of Instructor.


AFNS 576 - Applied Swine Science View Available Classes

★ 3 (fi 6)(FIRST, 3-0-3)

Evaluation of swine breeding, feeding, housing management, and disease prevention practices that optimize production efficiency and animal well-being. Laboratories involve analysis of production practices with a view to optimizing efficiency. Not to be taken if credit received for AN SC 476. Prerequisite: consent of instructor.


AFNS 577 - Advanced Community Nutrition View Available Classes

★ 3 (fi 6)(FIRST, 3-0-3)

Examination of nutrition problems in contemporary communities that relate to health promotion, food security, policy, program planning and community nutrition throughout the life cycle. Discussion of nutrition programs and resources. Students will develop the skills to write a community grant application. Not to be taken if credit received for NUTR 477. Prerequisite: consent of instructor.


AFNS 578 - Advanced Clinical Nutrition View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3)

The principles of diet therapy in selected areas of current interest. Emphasis on case studies, research and practical problems in clinical dietetics. Not to be taken if credit received for NUTR 476. Prerequisite: consent of instructor.


AFNS 579 - Advanced Nutrition: Vitamins and Inorganic Elements View Available Classes

★ 3 (fi 6)(FIRST, 3-0-0)

A lecture and reading course in vitamins and inorganic elements. Introduction to seminar presentation and critical evaluation of current literature. Students will also learn the skill of writing a scientific paper. Lectures are the same as for NUTR 479, with additional assignments and evaluation appropriate to graduate studies. Credit will only be given for one of AFNS 579, NUTR 479, and NU FS 479. Prerequisite: NUTR 302. NUTR 301 (or 303) recommended.


AFNS 580 - Advanced Study of Microbial Food Safety View Available Classes

★ 3 (fi 6)(SECOND, 3-1S-0)

Emerging issues in microbiological safety of foods. Reading and class presentations on current developments in the microbiological safety of foods. Not to be taken if credit received for NU FS 480. Prerequisite: MICRB 265 or consent of instructor.


AFNS 581 - Advanced Foods View Available Classes

★ 3 (fi 6)(SECOND, 3-0-0)

Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Not to be taken if credit received for NU FS 481. Prerequisites: NU FS 374 and *3 BIOCH or consent of instructor.


AFNS 582 - Diseases of Field and Horticultural Crops View Available Classes

★ 3 (fi 6)(SECOND, 0-3S-0)

Diseases of cereal, oilseed, pulse, forage, vegetable, fruit, and ornamental crops. Normally offered in alternate years. Not to be taken if credit received for PL SC 481. Prerequisite: PL SC 380 or consent of instructor.


AFNS 585 - Advanced Quantitative Genomics View Available Classes

★ 3 (fi 6)(SECOND, 3-0-3)

Genetics and analysis of quantitative traits in farm animals and plants. Detecting, locating and measuring effects of quantitative trait loci (QTL). Recent developments in QTL mapping and discovery. The laboratory sessions include commonly used software for analyzing data from breeding and genomics experiments. Normally offered in alternate years. Prerequisite: consent of instructor.


AFNS 595 - Integrated Crop Protection View Available Classes

★ 3 (fi 6)(SECOND, 0-3S-0)

Integrated agronomic, mechanical, biological, and chemical control of insects, disease organisms, and weeds that interfere with field crop and horticultural crop production. Not to be taken if credit received for PL SC 495. Prerequisites: ENT 222, PL SC 352, and PL SC 380; one course may be taken as a corequisite, or consent of the instructor.


AFNS 599 - Advanced Agri-Chemical Analysis View Available Classes

★ 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.


AFNS 601 - Seminar View Available Classes

★ 1 (fi 2)(EITHER, 0-2S-0)

Covers specialized topics of current interest to graduate students in AFNS. Presentations by students, faculty and invited speakers. Students register in one of four sections - Animal Science, Plant Science, Food Science or Human Nutrition. Attendance is required of all graduate students throughout their program. MSc students normally register for one term in year 2, and are required to present one seminar; PhD students normally register for one term in each of year 1 and 3, and are required to present one seminar per term.


AFNS 602 - Graduate Reading Project View Available Classes

★ 3 (fi 6)(EITHER, VARIABLE)

Individual study. Critical reviews of selected literature under the direction of a Faculty member. Note: May be taken more than once if the topic is different. Prerequisite: consent of Department.


AFNS 603 - Graduate Research Project View Available Classes

★ 3 (fi 6)(EITHER, VARIABLE)

Directed laboratory study under supervision of a Faculty member. Note: May be taken more than once if the topic is different. Prerequisite: consent of Department.


AFNS 660 - Communication in Science View Available Classes

★ 3 (fi 6)(FIRST, 0-3S-0)

Course designed for graduate students in the early stages of their graduate program. Students will learn effective communication skills for life as a graduate student and a future scientist. Topics will include the scientific method; paper, thesis and grant writing; poster and lecture development and delivery; ethics in science; graduate student supervisor relationships. Preference given to those in the first year of their program. Prerequisite: consent of instructor.


AFNS 670 - Current Topics in Nutrition and Metabolism View Available Classes

★ 3 (fi 6)(EITHER, 0-3S-0)

Selected topics in digestive physiology, fat/carbohydrate/protein metabolism, vitamins/minerals, dietary modulation of function or ruminant nutrition. May be taken for credit more than once.


AFNS 675 - Introduction to Research Methods in Nutritional Science View Available Classes

★ 3 (fi 6)(EITHER, 3-3S-0)

To develop skills in critical review of the literature, formulation of research questions and hypotheses, and the execution and presentation of research in the nutrition and metabolism fields. Lectures include concepts in experimental design, logistics of data collection and basic statistical analysis. The seminar includes practical application of these tools and completion of a critical review to compliment student's research program. Normally taken by students in the MSc and PhD in Nutrition and Metabolism during the first year of their graduate studies program.


AFNS 900 - Directed Research Project (Course-based Masters) View Available Classes

★ 3 (fi 6)(EITHER, UNASSIGNED)

Individual study supervised by the student's supervisor, requiring the preparation of a comprehensive report, presentation of a seminar and oral examination by the student's supervisor and one additional faculty member.


AFNS 900 - Directed Research Project (Course-based Masters) View Available Classes

★ 3 (fi 6)(EITHER, UNASSIGNED)

Individual study supervised by the student's supervisor, requiring the preparation of a comprehensive report, presentation of a seminar and oral examination by the student's supervisor and one additional faculty member.