AFNS 512 - Quality Assurance

★ 3 (fi 6)(SECOND, 3-0-1.5)

Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, labeling requirements, auditing and ISO 9000 standards. Prerequisite: consent of instructor. Not to be taken if credit received for NU FS 312.

AFNS 602 - Graduate Reading Project

★ 3 (fi 6)(EITHER, VARIABLE)

Individual study. Critical reviews of selected literature under the direction of a Faculty member. Note: May be taken more than once if the topic is different. Prerequisite: consent of Department.

NU FS 300 - Fundamentals of Dairy Science

★ 3 (fi 6)(SECOND, 3-0-0)

Physiology of lactation, Biosynthesis and properties of milk components. Physical, chemical, microbiological, technological and nutritional aspects of milk. Prerequisite: *3 BIOCH.

NU FS 312 - Quality Assurance

★ 3 (fi 6)(SECOND, 3-0-1.5)

Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, Iabelling requirements and ISO 9000 standards. Prerequisite: (NU FS 361 or 363) and introductory statistics.

NU FS 401 - Undergraduate Research Project

★ 3 (fi 6)(EITHER, 0-0-6)

Directed laboratory study under supervision of a staff member. Note: For third- and fourth-year students only. Students must obtain approval from Department before registration. May be taken more than once provided that topic is different.

AFNS 532 - Advanced Food Protein Chemistry and Technology

★ 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.

NU FS 201 - Physical Principles of Food Structure and Functionality

★ 3 (fi 6)(FIRST, 3-0-3)

Theory and application of the principles of physics important to understanding food structure and physical functionality. Topics include food materials science, flow, mechanical and physical properties of foods. Physics concepts examined include mechanics, temperature, heat and thermodynamics. Labs are problem solving sessions. Prerequisite: CHEM 102.

NU FS 490 - Innovations in Food Science

★ 3 (fi 6)(FIRST, 3-0-0)

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

AFNS 512 - Quality Assurance

★ 3 (fi 6)(SECOND, 3-0-1.5)

Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, labeling requirements, auditing and ISO 9000 standards. Prerequisite: consent of instructor. Not to be taken if credit received for NU FS 312.

NU FS 300 - Fundamentals of Dairy Science

★ 3 (fi 6)(SECOND, 3-0-0)

Physiology of lactation, Biosynthesis and properties of milk components. Physical, chemical, microbiological, technological and nutritional aspects of milk. Prerequisite: *3 BIOCH.

NU FS 312 - Quality Assurance

★ 3 (fi 6)(SECOND, 3-0-1.5)

Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, Iabelling requirements and ISO 9000 standards. Prerequisite: (NU FS 361 or 363) and introductory statistics.