Thava Vasanthan
Winter Term 2026 (1940)
AFNS 603 - Graduate Research Project
3 units (fi 6)(EITHER, VARIABLE)
Directed laboratory study under supervision of a Faculty member. Note: May be taken more than once if the topic is different. Prerequisite: consent of Department.
RSC B1 (81176)
2026-01-05 - 2026-04-10
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 (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
Spring Term 2026 (1950)
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 (31112)
2026-05-04 - 2026-06-10
M 13:00 - 15:50
SEMINAR A1 (31111)
2026-05-04 - 2026-06-10
F 13:00 - 15:50