Faculty of Agricultural, Life and Environmental Sciences
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.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(11595) |
100 |
2024-01-08 - 2024-04-12 (TR)
09:30 - 10:50
CAB 265
|
Primary Instructor: Thava Vasanthan
Assistant Instructor: Heather Bruce
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LAB H1
(11703) |
25 |
2024-01-08 - 2024-04-12 (T)
14:00 - 16:50
AF 2-36
|
Primary Instructor: Thava Vasanthan
Assistant Instructor: Heather Bruce
|
|
LAB H2
(11603) |
25 |
2024-01-08 - 2024-04-12 (W)
14:00 - 16:50
AF 2-36
|
Primary Instructor: Thava Vasanthan
Assistant Instructor: Heather Bruce
|
|
LAB H3
(11800) |
25 |
2024-01-08 - 2024-04-12 (R)
14:00 - 16:50
AF 2-36
|
Primary Instructor: Thava Vasanthan
Assistant Instructor: Heather Bruce
|
|
LAB H4
(11803) |
25 |
2024-01-08 - 2024-04-12 (F)
14:00 - 16:50
AF 2-36
|
Primary Instructor: Thava Vasanthan
Assistant Instructor: Heather Bruce
|