AFNS 510 - Renewable Biomaterials

★ 3 (fi 6)(SECOND, 3-0-3)

Fundamentals in bio-based materials development, characterization, and applications. Sources and classification of biomaterials, synthesis of renewable polymeric biomaterials, their characterization using different techniques, and industrial applications will be discussed. Prerequisite: consent of instructor.

AFNS 900 - Directed Research Project (Course-based Masters)

★ 3 (fi 6)(EITHER, UNASSIGNED)

Individual study supervised by the student's supervisor, requiring the preparation of a comprehensive report, presentation of a seminar and oral examination by the student's supervisor and one additional faculty member.

NU FS 372 - Food Chemistry

★ 3 (fi 6)(SECOND, 3-0-3)

The fundamental chemistry of major and minor components of food and food additives. The relationship between chemistry and function in food systems is discussed. Laboratory emphasizes analytical techniques. Not to be taken if credit received for NU FS 373. Prerequisites: CHEM 102, (CHEM 164 or CHEM 261) and CHEM 263.

NU FS 373 - Food Chemistry

★ 3 (fi 6)(SECOND, 3-1S-0)

The fundamental chemistry of major and minor components of food and food additives. The relationship between chemistry and function in food systems is discussed. The project component emphasizes current topics in food chemistry. Not to be taken if credit received for NU FS 372. Prerequisite: (CHEM 164 or CHEM 261) and CHEM 263. Pre- or corequisite: CHEM 102.

AFNS 507 - Science and Technology of Cereal and Oilseed Processing

★ 3 (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.

AFNS 527 - Food Safety

★ 3 (fi 6)(FIRST, 3-0-0)

Providing students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Not to be taken if credit received for NU FS 427. Prerequisite: consent of instructor.

NU FS 201 - Physical Principles of Food Structure and Functionality

★ 3 (fi 6)(FIRST, 3-0-3)

Theory and application of the principles of physics important to understanding food structure and physical functionality. Topics include food materials science, flow, mechanical and physical properties of foods. Physics concepts examined include mechanics, temperature, heat and thermodynamics. Labs are problem solving sessions. Prerequisite: CHEM 102.

NU FS 406 - Science and Technology of Cereal and Oilseed Processing

★ 3 (fi 6)(FIRST, 3-0-3/2)

Biological, biochemical, chemical, and technological aspects of the processing of cereals and oilseeds. Prerequisite: *3 in introductory Biochemistry or Biological Science, or NU FS 374.

NU FS 427 - Food Safety

★ 3 (fi 6)(FIRST, 3-0-0)

Provides students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Prerequisites: *60 and *3 BIOCH.

SPH 527 - Food Safety

★ 3 (fi 6)(EITHER, 3-0-0)

Providing students with an understanding of the principles of risk: benefit evaluations related to the metabolic consequences of exposure to food borne chemicals and therapeutic agents, and to safety concerns about foods. Lectures are the same as for NU FS 427, but with additional assignments and evaluation appropriate to graduate studies. Credit will only be given for one of SPH 527, AFNS 527 or NU FS 427. Prerequisites: Consent of instructor.