Bimol Roy
Winter Term 2025 (1900)
AFNS 521 - Meat Science
3 units (fi 6)(SECOND, 3-0-3/2)
The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two-day field trip during Reading Week. Not to be taken if credit received for AN SC 420. Prerequisites: 3 units in BIOCH or 3 units in AN SC 320, and consent of instructor.
LECTURE B1 (70259)
2025-01-06 - 2025-04-09
MWF 12:00 - 12:50
LAB H1 (70260)
2025-01-06 - 2025-04-09
01:00 - 01:00
AN SC 420 - Meat Science
3 units (fi 6)(SECOND, 3-0-3/2)
The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two day field trip during Reading Week. Prerequisite: 3 units in BIOCH, AN SC 320, or consent of instructor.
LECTURE B1 (70261)
2025-01-06 - 2025-04-09
MWF 12:00 - 12:50
LAB H1 (70262)
2025-01-06 - 2025-04-09
01:00 - 01:00
NU FS 374 - Food Fundamentals and Quality
3 units (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 (71365)
2025-01-06 - 2025-04-09
TR 09:30 - 10:50
LAB H2 (71373)
2025-01-06 - 2025-04-09
W 14:00 - 16:50
LAB H1 (71471)
2025-01-06 - 2025-04-09
T 14:00 - 16:50
LAB H3 (71564)
2025-01-06 - 2025-04-09
R 14:00 - 16:50
Fall Term 2025 (1930)
AN SC 320 - Livestock Growth and Meat Production
3 units (fi 6)(FIRST, 3-1S-0)
Concepts of growth and development applied to meat production from farm livestock. Form and function of bone, muscle and fat. Livestock and carcass appraisal. Prerequisite: AN SC 101 or 200 or 3 units in BIOL.
LECTURE A1 (50050)
2025-09-02 - 2025-12-08
TR 08:00 - 09:20
SEMINAR E1 (50051)
2025-09-02 - 2025-12-08
W 12:00 - 12:50
Winter Term 2026 (1940)
AFNS 521 - Meat Science
3 units (fi 6)(SECOND, 3-0-3/2)
The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two-day field trip during Reading Week. Not to be taken if credit received for AN SC 420. Prerequisites: 3 units in BIOCH or 3 units in AN SC 320, and consent of instructor.
LECTURE B1 (80226)
2026-01-05 - 2026-04-10
MWF 12:00 - 12:50
AN SC 420 - Meat Science
3 units (fi 6)(SECOND, 3-0-3/2)
The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two day field trip during Reading Week. Prerequisite: 3 units in BIOCH, AN SC 320, or consent of instructor.
PRA H1 (87612)
2026-02-18 - 2026-02-20
01:00 - 01:00
LECTURE B1 (80228)
2026-01-05 - 2026-04-10
MWF 12:00 - 12:50
NU FS 374 - Food Fundamentals and Quality
3 units (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 (81193)
2026-01-05 - 2026-04-10
TR 09:30 - 10:50
LAB H2 (81201)
2026-01-05 - 2026-04-10
W 14:00 - 16:50
LAB H1 (81295)
2026-01-05 - 2026-04-10
T 14:00 - 16:50
LAB H3 (81382)
2026-01-05 - 2026-04-10
R 14:00 - 16:50
LAB H4 (81385)
2026-01-05 - 2026-04-10
F 14:00 - 16:50