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.
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LECTURE B1
(71365) |
81 |
2025-01-06 - 2025-04-09 (TR)
09:30 - 10:50
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| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
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LAB H1
(71471) |
27 |
2025-01-06 - 2025-04-09 (T)
14:00 - 16:50
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LAB H2
(71373) |
27 |
2025-01-06 - 2025-04-09 (W)
14:00 - 16:50
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LAB H3
(71564) |
27 |
2025-01-06 - 2025-04-09 (R)
14:00 - 16:50
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| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
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LECTURE B1
(81193) |
116 |
2026-01-05 - 2026-04-10 (TR)
09:30 - 10:50
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| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
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LAB H1
(81295) |
29 |
2026-01-05 - 2026-04-10 (T)
14:00 - 16:50
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LAB H2
(81201) |
29 |
2026-01-05 - 2026-04-10 (W)
14:00 - 16:50
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LAB H3
(81382) |
29 |
2026-01-05 - 2026-04-10 (R)
14:00 - 16:50
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LAB H4
(81385) |
29 |
2026-01-05 - 2026-04-10 (F)
14:00 - 16:50
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