AFNS 581 - Advanced Foods

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

Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Not to be taken if credit received for NU FS 481. Prerequisites: NU FS 374 and 3 units BIOCH or consent of instructor.

NU FS 481 - Advanced Foods

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

Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Prerequisites: NU FS 374 and 3 units in BIOCH.

AFNS 527 - Food Safety

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

Providing students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Not to be taken if credit received for NU FS 427. Prerequisite: consent of instructor.

NU FS 427 - Food Safety

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

Provides students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Prerequisites: 60 units and 3 units in BIOCH.

NU FS 490 - Innovations in Food Science

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

Integrated exploration of emerging concepts and novel technologies and innovations in food science. Prerequisite: 60 units.

AFNS 581 - Advanced Foods

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

Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Not to be taken if credit received for NU FS 481. Prerequisites: NU FS 374 and 3 units BIOCH or consent of instructor.

AFNS 599 - Advanced Agri-Chemical Analysis

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

Advanced analysis of food and agri-industrial materials with a focus on good laboratory practices (GLP), chromatographic techniques (HPLC, GC), mass spectrometry, and other modern techniques from sample preparation to analysis of data. Not to be taken if credit received for NU FS 499. Prerequisite: NU FS 372 or consent of instructor.

NU FS 481 - Advanced Foods

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

Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Prerequisites: NU FS 374 and 3 units in BIOCH.

NU FS 499 - Advanced Agri-Chemical Analysis

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

Advanced analysis of food and agri-industrial materials with a focus on good laboratory practices (GLP), chromatographic techniques (HPLC, GC), mass spectrometry, and other modern techniques from sample preparation to analysis of data. Prerequisite: NU FS 372.