Roopesh Syamaladevi, PhD

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

Fall Term 2020 (1730)

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 (173086292)
2020-09-01 - 2020-12-07
MWF 12:00 - 12:50 (TBD)

SEMINAR E1 (173086293)

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 (173086294)
2020-09-01 - 2020-12-07
MWF 12:00 - 12:50 (TBD)


NU FS 490 - Innovations in Food Science

★ 3 (fi 6)(FIRST, 3-0-0)

Integrated exploration of emerging concepts and novel technologies in food science with focus on high pressure treatment, food packaging, hygienic design and the use of enzymes in food. Pre- or corequisites: (NU FS 283 or NU FS 311), (NU FS 372 or 373) and (NU FS 361 or 363).

LECTURE A1 (173070222)
2020-09-01 - 2020-12-07
TH 08:00 - 09:20 (TBD)

Winter Term 2021 (1740)

NU FS 311 - Introduction to Food Processing

★ 3 (fi 6)(SECOND, 3-0-0)

An introduction to unit operations involved in food processing. Topics include moisture control and dehydration, high and low temperature operations, separation processes and other novel food processing techniques. Prerequisite: NU FS 372 or NU FS 373.

LECTURE B1 (174090548)
2021-01-04 - 2021-04-09
TH 08:00 - 09:20 (GSB 211)