Thava Vasanthan
Winter Term 2025 (1900)
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
NU FS 400 - Undergraduate Reading Project
3 units (fi 6)(EITHER, 3-0-0)
Individual study. Critical reviews of selected literature under the direction 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 topic is different.
IND B1 (71366)
2025-01-06 - 2025-04-09
01:00 - 01:00
Spring Term 2025 (1910)
AFNS 598 - Integrative Project in Food Safety and Quality
3 units (fi 6)(EITHER, 0-3S-3)
A team-based capstone course exploring broad areas of food safety and quality. Students will work in groups with mentors on a project involving experiential learning and skill development related to the field. Restricted to students in the MSc Specializations Food Safety and Quality and Meat Quality that have completed 20 units of the program requirements. Prerequisite: consent of instructor.
LAB D1 (31679)
2025-05-05 - 2025-06-11
M 13:00 - 15:50
SEMINAR A1 (31678)
2025-05-05 - 2025-06-11
F 13:00 - 15:50
Fall Term 2025 (1930)
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.
LECTURE A1 (56164)
2025-09-02 - 2025-12-08
TR 09:30 - 10:50
LAB D1 (56165)
2025-09-02 - 2025-12-08
M 14:00 - 16:50
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.
LECTURE A1 (56162)
2025-09-02 - 2025-12-08
TR 09:30 - 10:50
LAB D1 (56163)
2025-09-02 - 2025-12-08
M 14:00 - 16:50
Winter Term 2026 (1940)
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