AFNS 532 - Advanced Food Protein Chemistry and Technology

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

Chemistry and technology of food protein purification, modification, structure and functional properties. Food related proteins from animal and plant sources will be discussed. Prerequisite: Consent of instructor.

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.

AFNS 599 - Advanced Agri-Chemical Analysis

3 units (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.

NU FS 450 - Food Product Development

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

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 corequisites: NU FS 312 and one of NU FS 311 or NU FS 353

NU FS 499 - Advanced Agri-Chemical Analysis

3 units (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.