★ 3 (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.
LECTURE A1 (80213)
2023-09-05 - 2023-12-08
TH 09:30 - 10:50 (AF 5-19)
★ 3 (fi 6)(SECOND, 3-0-0)
Principles of functional food concepts, health claims, regulations, consumer trends, value added food production, and processing technology, and marketing strategies in the food industry. Prerequisite: NU FS 100 or NUTR 100 or consent of Instructor.
LECTURE B1 (11593)
2024-01-08 - 2024-04-12
TH 12:30 - 13:50 (CAB 235)
★ 3 (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 corequisite: NU FS 353 or NU FS 403.
LECTURE B1 (10331)
2024-01-08 - 2024-04-12
MWF 11:00 - 11:50 (GSB 5-11)
LAB H1 (10332)
2024-01-08 - 2024-04-12
M 14:00 - 16:50 (AF 2-36)