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.
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.
Integrated exploration of emerging concepts and novel technologies in food science with focus on high pressure treatment, food packaging, hygienic design and the use of enzymes in food. Pre- or corequisites: (NU FS 283 or NU FS 311), (NU FS 372 or 373) and (NU FS 361 or 363).
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.
Project or reading course under the supervision of a Faculty member requiring preparation of a comprehensive report. Prerequisite: consent of Department. Note: May be taken more than once provided the topic is different.
Physiology of lactation, Biosynthesis and properties of milk components. Physical, chemical, microbiological, technological and nutritional aspects of milk. Prerequisite: *3 BIOCH.
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.