Mirko Betti

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

Fall Term 2022 (1810)

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 (35183)

2022-09-01 - 2022-12-08
MWF 12:00 - 12:50 (GSB 2-11)

SEMINAR E1 (35184)



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 (30232)

2022-09-01 - 2022-12-08
TH 09:30 - 10:50 (AF 5-19)



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 (35181)

2022-09-01 - 2022-12-08
MWF 12:00 - 12:50 (GSB 2-11)

SEMINAR E1 (35182)

Winter Term 2023 (1820)

NU FS 374 - Food Fundamentals and Quality

★ 3 (fi 6)(SECOND, 3-0-3)

Chemical, physical, and sensory properties of food products and factors affecting food quality in relation to preparation, processing, and storage of foods in the home and institution. Pre or corequisite: NU FS 372 or 373.

LECTURE B1 (42184)

2023-01-05 - 2023-04-12
TH 09:30 - 10:50 (ETLC E1-013)

LAB H2 (42192)

2023-01-05 - 2023-04-12
W 14:00 - 16:50 (AF 2-36)

LAB H1 (42298)

2023-01-05 - 2023-04-12
T 14:00 - 16:50 (AF 2-36)

LAB H3 (42398)

2023-01-05 - 2023-04-12
H 14:00 - 16:50 (AF 2-36)

LAB H4 (42401)

2023-01-05 - 2023-04-12
F 14:00 - 16:50 (AF 2-36)



NU FS 450 - Food Product Development

★ 3 (fi 6)(SECOND, 3-0-3)

Design of concept, formulation, processing, packaging and labeling of a new food product and development of quality assurance and marketing strategies. Prototype development in the laboratory and testing of consumer acceptability. Prerequisite: NU FS 374. Pre- or corequisite: NU FS 353 or NU FS 403.

LECTURE B1 (40444)

2023-01-05 - 2023-04-12
MWF 11:00 - 11:50 (VVC 2-227)

LAB H1 (40445)

2023-01-05 - 2023-04-12
M 14:00 - 16:50 (AF 2-36)