Lingyun Chen

Professor & CRC, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Fall Term 2020 (1730)

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 A5 (70128)

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 (70108)
2020-09-01 - 2020-12-07
MWF 13:00 - 13:50 (TBD)

LAB D1 (70318)
2020-09-01 - 2020-12-07
H 14:00 - 16:50 (TBD)


NU FS 490 - Innovations in Food Science

★ 3 (fi 6)(FIRST, 3-0-0)

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).

LECTURE A1 (70222)
2020-09-01 - 2020-12-07
TH 08:00 - 09:20 (TBD)


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 (70514)
2020-09-01 - 2020-12-07
TH 09:30 - 10:50 (TBD)

Winter Term 2021 (1740)

AFNS 500 - Individual Study

★ 3 (fi 6)(EITHER, VARIABLE)

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.

SEMINAR B1 (90002)

NU FS 300 - Fundamentals of Dairy Science

★ 3 (fi 6)(SECOND, 3-2S-0)

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

LECTURE B1 (90086)
2021-01-04 - 2021-04-09
MWF 13:00 - 13:50 (TBD)

SEMINAR J1 (90088)

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 (90046)
2021-01-04 - 2021-04-09
MWF 08:00 - 08:50 (TBD)

LAB H1 (90074)
2021-01-04 - 2021-04-09
W 12:00 - 12:50 (TBD)