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.

AFNS 512 - 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, labeling requirements, auditing and ISO 9000 standards. Prerequisite: consent of instructor. Not to be taken if credit received for NU FS 312.

AFNS 528 - Advances in Human Nutrition and the Intestinal Microbiome

★ 3 (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 MICRB and *6 PHYSL recommended.

AFNS 566 - Advanced Food Microbiology

★ 3 (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 (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.

AFNS 603 - Graduate Research Project

★ 3 (fi 6)(EITHER, VARIABLE)

Directed laboratory study under supervision of a Faculty member. Note: May be taken more than once if the topic is different. Prerequisite: consent of Department.

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.

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

★ 3 (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 MICRB and *6 PHYSL recommended.

NU FS 480 - Microbial Food Safety

★ 3 (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.

AFNS 507 - Science and Technology of Cereal and Oilseed Processing

★ 3 (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 (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.

NU FS 361 - Food Microbiology

★ 3 (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 (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 (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 512 - 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, labeling requirements, auditing and ISO 9000 standards. Prerequisite: consent of instructor. Not to be taken if credit received for NU FS 312.

AFNS 528 - Advances in Human Nutrition and the Intestinal Microbiome

★ 3 (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 (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 (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 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.

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

★ 3 (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 (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.