Jonathan Curtis

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Fall Term 2020 (1730)

AFNS 401 - Honors Seminar

★ 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.

SEMINAR A1 (173087412)
2020-09-01 - 2020-12-07
WF 11:00 - 11:50 (TBD)

2020-09-01 - 2020-12-07
WF 11:00 - 11:50 (TBD)


AFNS 601 - Seminar

★ 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.

SEMINAR A4 (173087411)
2020-09-01 - 2020-12-07
WF 11:00 - 11:50 (TBD)

2020-09-01 - 2020-12-07
WF 11:00 - 11:50 (TBD)

Winter Term 2021 (1740)

NU FS 372 - Food Chemistry

★ 3 (fi 6)(SECOND, 3-0-3)

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.

LECTURE B1 (174090262)
2021-01-04 - 2021-04-09
MWF 09:00 - 09:50 (CCIS 1 440)

LAB H1 (174090264)
2021-01-04 - 2021-04-09
T 14:00 - 16:50 (AF 2 34)

LAB H2 (174090266)
2021-01-04 - 2021-04-09
W 14:00 - 16:50 (AF 2 34)


NU FS 373 - Food Chemistry

★ 3 (fi 6)(SECOND, 3-1S-0)

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.

LECTURE B1 (174090268)
2021-01-04 - 2021-04-09
MWF 09:00 - 09:50 (CCIS 1 440)


AFNS 599 - Advanced Agri-Chemical Analysis

★ 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.

LECTURE B1 (174090240)
2021-01-04 - 2021-04-09
TH 11:00 - 12:20 (AF 1 13)

LAB H1 (174090242)
2021-01-04 - 2021-04-09
H 14:00 - 16:50 (AF 2 34)

2021-01-04 - 2021-04-09
H 14:00 - 16:50 (CSC B 43)


NU FS 499 - Advanced Agri-Chemical Analysis

★ 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. Prerequisite: NU FS 372.

LECTURE B1 (174090236)
2021-01-04 - 2021-04-09
TH 11:00 - 12:20 (AF 1 13)

LAB H1 (174090238)
2021-01-04 - 2021-04-09
H 14:00 - 16:50 (AF 2 34)

2021-01-04 - 2021-04-09
H 14:00 - 16:50 (CSC B 43)