AFNS - Agricultural, Food and Nutritional Science

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.

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.

'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 or *3 PHYSL.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, labeling requirements, auditing and ISO 9000 standards. Prerequisite: consent of instructor. Not to be taken if credit received for NU FS 312.

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.

'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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

Applied biostatistics for the animal, food, biological and veterinary sciences. Hypothesis testing and experimental design will be highlighted. Statistical methods introduced will include analysis of variance and covariance, mixed models, linear and multiple regression and correlation, factorials, response surface and fractional factorials, repeated measures, non-parametric and categorical data analysis, and multivariate methods using common statistical software. Prerequisite: consent of instructor.

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.

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.

This course will enable students to get a comprehensive understanding of the production and use of plant bioproducts. By the end, students will be able to properly outline the most recent research, development and production of certain plant bioproducts in written and oral presentations. The following contexts will be given special consideration in lectures: carbon cycle and human impacts, strategies for reducing our environmental footprint, and production and application of plant-based industrial materials. Students will also prepare a written overview on a given topic and then give an oral presentation about this topic in class. Not to be taken if credit received for PL SC 345. Prerequisite: consent of instructor.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

An advanced course on plant diseases; the nature of nonparasitic and parasitic causal agents such as air pollutants, temperature, viruses, bacteria, fungi, higher plants and nematodes; principles involved in disease prevention and control. Not to be taken if credit received for PL SC 380. Prerequisite: consent of the instructor.

Genomics and analysis of quantitative traits in farm animals and plants. Detecting, locating and measuring effects of quantitative traits loci (QTL). Recent developments in QTL mapping and gene discovery and genomic selection. Lectures will be followed by active discussion of selected readings and demonstration of commonly used software for analyzing genomic data. Normally offered in alternate years. Prerequisite: consent of instructor.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.