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

3 units (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.

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.

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.

AFNS 510 - Renewable Biomaterials

3 units (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.

NU FS 372 - Food Chemistry

3 units (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 units (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.