NU FS 401 - Undergraduate Research Project

3 units (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.

AFNS 507 - Science and Technology of Cereal and Oilseed Processing

3 units (fi 6)(FIRST, 3-0-3/2)

Biological, biochemical, chemical, and technological aspects of the processing of cereals and oilseeds. Not to be taken if credit received for NU FS 406. Prerequisite: Consent of instructor.

AFNS 566 - Advanced Food Microbiology

3 units (fi 6)(EITHER, 3-1S-0)

A lecture/discussion course on selected topics in food microbiology. Prerequisite: One of: (MICRB 265, NU FS 361, or 363) and consent of instructor.

AFNS 660 - Communication in Science

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

Course designed for graduate students in the early stages of their graduate program. Students will learn effective communication skills for life as a graduate student and a future scientist. Topics will include the scientific method; paper, thesis and grant writing; poster and lecture development and delivery; ethics in science; graduate student supervisor relationships. Preference given to those in the first year of their program. Prerequisite: consent of instructor.

NU FS 361 - Food Microbiology

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

Environmental factors affecting the growth, activity and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 363. Prerequisite: MICRB 265.

NU FS 363 - Food Microbiology

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

Environmental factors affecting the growth, activity, and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 361. Prerequisite: BIOL 107, BIOL 108, or 3 units in MICRB.

NU FS 406 - Science and Technology of Cereal and Oilseed Processing

3 units (fi 6)(FIRST, 3-0-3/2)

Biological, biochemical, chemical, and technological aspects of the processing of cereals and oilseeds. Prerequisite: 3 units in introductory Biochemistry or Biological Science, or NU FS 374.

AFNS 528 - Advances in Human Nutrition and the Intestinal Microbiome

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

Overview of the role of microorganisms in the gastrointestinal tract and the impact on human health, interaction with dietary components and potential dietary modulation of the microbiome in the prevention of chronic disease. Not to be taken if credit received for NU FS 428. Prerequisite: consent of instructor. 3 units in MICRB and 6 units in PHYSL recommended.

AFNS 566 - Advanced Food Microbiology

3 units (fi 6)(EITHER, 3-1S-0)

A lecture/discussion course on selected topics in food microbiology. Prerequisite: One of: (MICRB 265, NU FS 361, or 363) and consent of instructor.

AFNS 580 - Advanced Study of Microbial Food Safety

3 units (fi 6)(SECOND, 3-1S-0)

Emerging issues in microbiological safety of foods. Reading and class presentations on current developments in the microbiological safety of foods. Not to be taken if credit received for NU FS 480. Prerequisite: MICRB 265 or consent of instructor.

NU FS 428 - Advances in Human Nutrition and the Intestinal Microbiome

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

Overview of the role of microorganisms in the gastrointestinal tract and the impact on human health, interaction with dietary components and potential dietary modulation of the microbiome in the prevention of chronic disease. Prerequisite: NUTR 301, NUTR 302, or NU FS 305. 3 units in MICRB and 6 units in PHYSL recommended.

NU FS 480 - Microbial Food Safety

3 units (fi 6)(SECOND, 3-1S-0)

Established and emerging causative agents of microbial foodborne illness, their significance and control in the food chain. Rationale for regulatory intervention to enhance the microbiological safety of foods. Prerequisite: MICRB 265, NU FS 361, or NU FS 363.