AFNS 598 - Integrative Project in Food Safety and Quality

3 units (fi 6)(EITHER, 0-3S-3)

A team-based capstone course exploring broad areas of food safety and quality. Students will work in groups with mentors on a project involving experiential learning and skill development related to the field. Restricted to students in the MSc Specializations Food Safety and Quality and Meat Quality that have completed 20 units of the program requirements. Prerequisite: consent of instructor.

AFNS 554 - Unit Operations in Food Preservation

3 units (fi 6)(SECOND, 3-0-3)

Processes used in food preservation. Dehydration, freezing, sterilization and canning, irradiation and high pressure processing. Effect of processing on food properties. Not to be taken if credit received for NU FS 454. Prerequisite: consent of instructor.

NU FS 283 - Introduction to Food Engineering

3 units (fi 6)(SECOND, 3-0-3)

Mass and energy balances, thermodynamics, fluid mechanics, and heat transfer in food systems. Prerequisites: NU FS 201 or (3 units in PHYS and one of MATH 113, 114, 134, 144, or 154).

NU FS 454 - Unit Operations in Food Preservation

3 units (fi 6)(SECOND, 3-0-3)

Processes used in food preservation. Dehydration, freezing, sterilization and canning, irradiation and high pressure processing. Effect of processing on food properties. Graduate students may not register for credit (see AFNS 554). Credit will only be given for one of AFNS 554 or NU FS 454. Prerequisite: NU FS 283. Pre- or corequisite: (NU FS 361 or NU FS 363) and (NU FS 372 or NU FS 373).