NU FS 250 - Applied Food Theory

3 units (fi 6)(FIRST, 0-0-3)

Fundamental food preparation skills and practical application of food theory to household food preparation issues through laboratory-based instruction. Prerequisite: NUTR 100 or NU FS 100.

NU FS 361 - Food Microbiology

3 units (fi 6)(FIRST, 3-0-3)

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.

NU FS 363 - Food Microbiology

3 units (fi 6)(FIRST, 3-3S-0)

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 units in MICRB.

NU FS 490 - Innovations in Food Science

3 units (fi 6)(FIRST, 3-0-0)

Integrated exploration of emerging concepts and novel technologies and innovations in food science. Prerequisite: 60 units.