Lingyun Chen
Winter Term 2024 (1860)
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.
LECTURE B1 (17519)
2024-01-08 - 2024-04-12
MWF 08:00 - 08:50 (AF 1-06A)
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.
LECTURE B5 (11689)
2024-01-08 - 2024-04-12
01:00 - 01:00 (TBD)
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.
LECTURE B1 (11594)
2024-01-08 - 2024-04-12
MWF 08:00 - 08:50 (AF 1-06A)
LAB H1 (11606)
2024-01-08 - 2024-04-12
W 12:00 - 12:50 (GSB 2-17)
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.
LAB B3 (11629)
2024-01-08 - 2024-04-12
01:00 - 01:00 (TBD)
Fall Term 2024 (1890)
AFNS 503 - Processing of Milk and Dairy Products
★ 3 (fi 6)(FIRST, 3-1S-0)
Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized and fermented dairy products; cheese, butter and ice cream. Not to be taken if credit received for NU FS 403. Prerequisite: consent of instructor.
LECTURE A1 (50035)
2024-09-03 - 2024-12-09
MWF 12:00 - 12:50 (NRE 2-090)
SEMINAR E1 (50036)
2024-09-03 - 2024-12-09
T 14:00 - 14:50 (AF 1-13)
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.
LECTURE A1 (46206)
2024-09-03 - 2024-12-09
TR 09:30 - 10:50 (AF 5-19)
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.
LECTURE A1 (46049)
2024-09-03 - 2024-12-09
MWF 13:00 - 13:50 (AF 1-13)
LAB D1 (46137)
2024-09-03 - 2024-12-09
R 14:00 - 16:50 (GSB 5-59)
NU FS 403 - Processing of Milk and Dairy Products
★ 3 (fi 6)(FIRST, 3-1S-0)
Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized, and fermented dairy products; cheese, butter and ice cream. Prerequisite: NU FS 374.
LECTURE A1 (50033)
2024-09-03 - 2024-12-09
MWF 12:00 - 12:50 (NRE 2-090)
SEMINAR E1 (50034)
2024-09-03 - 2024-12-09
T 14:00 - 14:50 (AF 1-13)