Below are the courses available from the NU FS subject code. Select a course to view the available classes, additional class notes, class times, and textbooks.
An introduction to the nature of food, food technology, food safety.
Principles of functional food concepts, health claims, regulations, consumer trends, value added food production, and processing technology, and marketing strategies in the food industry. Prerequisite: NU FS 100 or NUTR 100 or consent of Instructor.
Theory and application of the principles of physics important to understanding food structure and physical functionality. Topics include food materials science, flow, mechanical and physical properties of foods. Physics concepts examined include mechanics, temperature, heat and thermodynamics. Labs are problem solving sessions. Prerequisite: CHEM 102.
Overview of contemporary food culture issues. Provides students with insight into a diversity of food cultures and how food is used in religious customs, ceremony, celebrations, nutritional health, and medicinal treatment. Discussion of nutritional indicators associated with dietary practices. Prerequisite: NUTR 100 or NU FS 305.
Fundamental food preparation skills and practical application of food theory to household food preparation issues through laboratory-based instruction. Prerequisite: NUTR 100.
Mass and energy balances, thermodynamics, fluid mechanics, and heat transfer in food systems. Prerequisites: NU FS 201 or (*3 PHYS and one of MATH 113, 114, 134, 144, or 154).
Physiology of lactation, Biosynthesis and properties of milk components. Physical, chemical, microbiological, technological and nutritional aspects of milk. Prerequisite: *3 BIOCH.
Basic principles of nutrition and metabolism of macronutrients and micronutrients. Students cannot obtain credit in NU FS 305 if they are currently taking or have obtained credit in NUTR 301, 302, 303, or 304. Prerequisites: NUTR 100 or NU FS 100, and *6 in the sciences (recommended that *3 be BIOCH).
Students will gain skills in teaching and communicating nutrition information effectively to different populations (children, elderly, cultural groups, healthcare professionals) using a variety of different approaches and modalities. The theory of learning, communication and behaviour change will provide a foundation for all activities and approaches to evaluation of communication tools will be emphasized. Not to be taken if credit received for NU FS 410. Prerequisite: NUTR 100. Corequisite: NU FS 305 or NUTR 301.
An introduction to unit operations involved in food processing. Topics include moisture control and dehydration, high and low temperature operations, separation processes and other novel food processing techniques. Prerequisite: NU FS 372 or NU FS 373.
Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, Iabelling requirements and ISO 9000 standards. Prerequisite: (NU FS 361 or 363) and introductory statistics.
Processes used in food manufacturing. Refrigeration, evaporation, sedimentation, centrifugation, filtration, and contact-equilibrium separation methods. Prerequisite: NU FS 283.
A lecture course that examines the understanding of how nutrients act on a cellular, tissue and whole organism level to influence human growth, development and aging. Prerequisite: *3 of NUTR 301, 303 or NU FS 305.
Environmental factors affecting the growth, activity and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 363. Prerequisite: MICRB 265.
Environmental factors affecting the growth, activity, and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 361. Prerequisite: BIOL 107, BIOL 108, or *3 MICRB.
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.
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.
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.
Community nutrition is the application of public health principles to design programs, interventions, policies and environments that aim to achieve the optimal health of populations and targeted groups. The course will introduce students to concepts used in the fields of community, public health and global nutrition including the principles of population health, health promotion, nutrition education, cultural competency, and program planning and evaluation. Prerequisites: NU FS 223 and (NU FS 305 or NUTR 301). May contain alternative delivery sections: refer to the Fees Payment Guide in the University Regulations and Information for Students section of the Calendar.
Individual study. Critical reviews of selected literature under the direction 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 topic is different.
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.
Biological, biochemical, and technical aspects of microbial and fungal fermentations used in the food and beverage industries, especially the lactic acid and alcohol fermentations. 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. Prerequisite: NU FS 374.
Biological, biochemical, chemical, and technological aspects of the processing of animal muscle food including seafood product technology. Prerequisite: *3 BIOCH.
Biological, biochemical, chemical, and technological aspects of the processing of cereals and oilseeds. Prerequisite: *3 in introductory Biochemistry or Biological Science, or NU FS 374.
An independent research project on a current topic in Food Science supervised by a faculty member. The results of the research project will be presented in a written report and as oral presentation. Prerequisites: NU FS 361, 372 and *90.
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 ONCOL 424. Prerequisites: (NUTR 301 and 302) or (NU FS 305 and NU FS 356) and (PHYSL 210 and BIOCH 200) or *6 BIOCH.
Development of the rationale and concept or prototype of a novel food with beneficial nutritional properties. Practical and theoretical aspects of nutritional product development and current issues in nutrition and health. Students will complete a group project in the area of nutrition and food science. Prerequisites: NU FS 374 and *90.
Provides students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Prerequisites: *60 and *3 BIOCH.
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. Prerequisite: NUTR 301, NUTR 302, or NU FS 305. *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. Prerequisites: *3 STAT and NU FS 374.
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. Prerequisite: *60.
Design of concept, formulation, processing, packaging and labeling of a new food product and development of quality assurance and marketing strategies. Prototype development in the laboratory and testing of consumer acceptability. Prerequisite: NU FS 374. Pre- or corequisite: NU FS 353 or NU FS 403.
A lecture and reading course for senior undergraduate students which will address the scientific basis for nutritional intervention in chronic human disease. Intended for undergraduate students. Graduate students may not register for credit (see AFNS 552). Prerequisites: NUTR 301 (or 303) and 302, or consent of Instructor.
Processes used in food preservation. Dehydration, freezing, sterilization and canning, irradiation and high pressure processing. Effect of processing on food properties. Graduate students may not register for credit (see AFNS 554). Credit will only be given for one of AFNS 554 or NU FS 454. Prerequisite: NU FS 283. Pre- or corequisite: (NU FS 361 or NU FS 363) and (NU FS 372 or NU FS 373).
An advanced course that explores current nutritional recommendations and topical areas of nutrition. Prerequisite: NU FS 356.
Operational techniques and special problems encountered during the preparation and service of food in quantity, in both commercial operations and foodservice establishments. This course uses a blended learning format to explore real-world foodservice issues. Prerequisites: NU FS 223 and 374. AREC 323 recommended. May contain alternate delivery sections: refer to the Fees Payment Guide in the University Regulations and Information for Students section of the Calendar.
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. Intended for undergraduate students. Graduate students may not register for credit (see AFNS 568). Prerequisite: NUTR 301 (or 303). Corequisite: NUTR 302.
The principles of diet therapy in selected areas of current interest. Emphasis on case studies, research, and practical problems in clinical dietetics. Intended for undergraduate students. Graduate students may not register for credit (see AFNS 578). Prerequisite: NU FS 468.
Scientific literature and current issues in the areas of carbohydrates lipids, and proteins. A major integrative group project is also required. Prerequisite: NUTR 301 (or 303). NUTR 302 is recommended.
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. Intended for undergraduate students. Graduate students may not register for credit (see AFNS 579). Prerequisite: NUTR 302. NUTR 301 (or 303) is recommended.
Established and emerging causative agents of microbial foodborne illness, their significance and control in the food chain. Rationale for regulatory intervention to enhance the microbiological safety of foods. Prerequisite: MICRB 265, NU FS 361, or NU FS 363.
Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Prerequisites: NU FS 374 and *3 BIOCH.
Integrated exploration of emerging concepts and novel technologies in food science with focus on high pressure treatment, food packaging, hygienic design and the use of enzymes in food. Pre- or corequisites: (NU FS 283 or NU FS 311), (NU FS 372 or 373) and (NU FS 361 or 363).
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.