★ 3 (fi 6)(SECOND, 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 Food Safety and Quality that have completed *20 of the program requirements. Prerequisite: consent of instructor.
LAB D1 (61650)
SEMINAR A1 (61645)
★ 3 (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 (11595)
2024-01-08 - 2024-04-12
TH 09:30 - 10:50 (CAB 265)
LAB H2 (11603)
2024-01-08 - 2024-04-12
W 14:00 - 16:50 (AF 2-36)
LAB H1 (11703)
2024-01-08 - 2024-04-12
T 14:00 - 16:50 (AF 2-36)
LAB H3 (11800)
2024-01-08 - 2024-04-12
H 14:00 - 16:50 (AF 2-36)
LAB H4 (11803)
2024-01-08 - 2024-04-12
F 14:00 - 16:50 (AF 2-36)