Nutrition and Food Sciences
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Description: An introduction to the nature of food, food technology, food safety. Not open to students in the Nutrition and Food Science degree program who have taken or are currently taking any 300 or higher NU FS courses.
Description: Principles of functional food concepts, health claims, regulations, consumer trends, value added food production, and processing technology, and marketing strategies in the food industry. Prerequisite: NU FS 100 or NUTR 100 or consent of Instructor.
Description: 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.
Description: Contemporary dietary patterns, including how food choices are shaped by cultural, social, and economic spheres. The roles of culture and religion as determinants of healthy eating will be highlighted. Credit will only be given for one of NU FS 223 and 323. Prerequisite: NUTR 100 or NU FS 305.
Description: Fundamental food preparation skills and practical application of food theory to household food preparation issues through laboratory-based instruction. Prerequisite: NUTR 100 and NUFS 100. Only open to students in the Nutrition and Food Science General, Honors in Nutrition and Dietetic Specialization Programs.
Description: Mass and energy balances, thermodynamics, fluid mechanics, and heat transfer in food systems. Prerequisites: NU FS 201 or (*3 PHYS and MATH 113 or 114).
Description: Physiology of lactation, Biosynthesis and properties of milk components. Physical, chemical, microbiological, technological and nutritional aspects of milk. Prerequisite: *3 in Biochemistry. Credit cannot be obtained for NU FS 300 and DAIRY 300.
Description: Basic principles of nutrition and metabolism of macronutrients and micronutrients. Students cannot obtain credit in NU FS 305 if they are currently taking or have obtained credit in NUTR 301, 302, 303, or 304. Prerequisites: NUTR 100 or NU FS 100, and *6 in the sciences (recommended that *3 be BIOCH).
Description: Students will gain skills in teaching and communicating nutrition information effectively to different populations (children, elderly, cultural groups, healthcare professionals) using a variety of different approaches and modalities. The theory of learning, communication and behaviour change will provide a foundation for all activities and approaches to evaluation of communication tools will be emphasized. Credit will only be given for one of NU FS 310 or 410. Prerequisite: NUTR 100. Corequisite: NU FS 305 or NUTR 301.
Description: An introduction to unit operations involved in food processing. Topics include moisture control and dehydration, high and low temperature operations, separation processes and other novel food processing techniques. Not open to students in Honors Food Science or the Food Science and Technology Specialization. Prerequisites: NU FS 201, and NU FS 372 or 373.
Description: Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, Iabelling requirements and ISO 9000 standards. Prerequisite: (NU FS 361 or 363) and introductory statistics.
Description: Processes used in food manufacturing. Refrigeration, evaporation, sedimentation, centrifugation, filtration, and contact-equilibrium separation methods. Prerequisite: NU FS 283.
Description: A lecture course that examines the understanding of how nutrients act on a cellular, tissue and whole organism level to influence human growth, development and aging. Students cannot obtain credit in both NU FS 356 and 456. Prerequisite: *3 of NUTR 301, 303 or NU FS 305.
Description: Environmental factors affecting the growth, activity and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Given concurrently with NU FS 363, not open to students with credit in NU FS 363. Limited registration. Preference will be given to students in the Food Science and Technology major. Prerequisite: MICRB 265.
Description: Environmental factors affecting the growth, activity, and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Given concurrently with NU FS 361, not open to students with credit in NU FS 361. Prerequisite: BIOL 107 or 108 or *3 in Microbiology.
Description: 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. Given concurrently with NU FS 373. Not open to students with credit in NU FS 373. Prerequisites: CHEM 102, (164 or 261) and 263.
Description: 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. Given concurrently with NU FS 372. Not open to students with credit in NU FS 372. Prerequisite: CHEM (164 or 261) and 263. Pre or corequisite: CHEM 102.
Description: 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.
Description: Examination of nutritional problems in contemporary communities. Community nutrition seeks to improve diets and nutritional status of whole populations by working at the community, provincial, national and international levels. Discussion of nutrition programs and resources. Credit will only be given for one of NU FS 377 and 477. Prerequisite: (NU FS 223 or 323) and (NU FS 305 or NUTR 301). May contain alternative delivery sections: refer to the Fees Payment Guide in the University Regulations and Information for Students section of the Calendar.
Description: 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.
Description: Directed laboratory study under supervision 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 that topic is different.
Description: Biological, biochemical, and technical aspects of microbial and fungal fermentations used in the food and beverage industries, especially the lactic acid and alcohol fermentations. Graduate students may not register for credit (see AFNS 502). Credit will only be given for one of AFNS 502 and NU FS 402. Prerequisite: MICRB 265 or NU FS 361 or 363.
Description: Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized, and fermented dairy products; cheese, butter and ice cream. Graduate students may not register for credit (see AFNS 503). Credit will only be given for one of AFNS 503 and NU FS 403. Prerequisite: NU FS 374 or consent of Instructor.
Description: Biological, biochemical, chemical, and technological aspects of the processing of animal muscle food including seafood product technology. Graduate students may not register for credit (see AFNS 504). Credit will only be given for one of NU FS 404 and AFNS 504. Prerequisite: *3 in Biochemistry.
Description: Biological, biochemical, chemical, and technological aspects of the processing of cereals and oilseeds. Graduate students may not register for credit (see AFNS 507). Credit will only be given for one of AFNS 507 and NU FS 406. Prerequisite: *3 in introductory Biochemistry or Biological Science, or NU FS 374 or consent of Instructor.
Description: An independent research project on a current topic in Food Science supervised by a faculty member. The results of the research project will be presented in a written report and as oral presentation. Prerequisites: NU FS 361, 372 and *90.
Description: An independent research project on a current topic in Food Science supervised by a faculty member. The results of the research project will be presented in a written report and as oral presentation. Prerequisites: NU FS 361, 372 and *90.
Description: Students will gain skills in teaching and communicating nutrition information effectively to different populations (children, elderly, cultural groups, healthcare professionals) using a variety of different approaches and modalities. The theory of learning, communication and behaviour change will provide a foundation for all activities and approaches to evaluation of communication tools will be emphasized. Prerequisites: ALES 204, (NUTR 301 and 302 or NU FS 305), and NU FS 356, 377, and *90.
Description: A lecture and reading course to address nutritional issues specifically related to cancer prevention, diagnosis, treatment and recovery. Graduate students may not register for credit (see AFNS 524). Credit will only be given for one of AFNS 524, NU FS 424, ONCOL 524 and 424. Prerequisites: (NUTR 301 and 302) or (NU FS 305 and NU FS 356) and (PHYSL 210 and BIOCH 200) or *6 BIOCH.
Description: Development of the rationale and concept or prototype of a novel food with beneficial nutritional properties. Practical and theoretical aspects of nutritional product development and quality assurance and current issues in nutrition and health. Students will complete a group project in the area of nutrition and food science. Prerequisites: NU FS 356 and 374 and *90.
Description: Provides students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Graduate students may not register for credit (see AFNS 527). Credit will only be given for one of AFNS 527 and NU FS 427. Prerequisites: *3 Biochemistry and *60 or consent of instructor.
Description: Overview of the role of microorganisms in the gastrointestinal tract and the impact on human health, interaction with dietary components and potential dietary modulation of the microbiome in the prevention of chronic disease. Graduate students may not register for credit (see AFNS 528). Credit will only be given for one of AFNS 528 and NU FS 428. Prerequisite: One of NUTR 301, 302 or NU FS 305. *3 MICRB and *6 PHYSL recommended.
Description: Principles and methods of analysis of the sensory properties of foods; appearance, texture, aroma, and taste. Physiology of sensory receptors. Applications, advantages, and limitations of sensory methods. Graduate students may not register for credit (see AFNS 530). Credit will only be given for one of AFNS 530 and NU FS 430. Prerequisites: Introductory statistics and NU FS 374.
Description: This course provides a comprehensive review on sustainability in the food and "green" products industries, and provides a hands-on introduction to methods such as Life Cycle Assessment (LCA) which is used to evaluate the environmental impact of products and processes. Graduate students may not register for credit (see AFNS 542). Credit will only be given for one of NU FS 442 or AFNS 542. Prerequisite: NU FS 283 or 311, or consent of instructor.
Description: Design of concept, formulation, processing, packaging and labeling of a new food product and development of quality assurance and marketing strategies. Prototype development in the laboratory and testing of consumer acceptability. Open to fourth-year students in the Nutrition and Food Science, and Food Business Management Programs. Prerequisite: NU FS 374. Pre or corequisite: NU FS 353 or NU FS 403.
Description: Processes used in food preservation. Dehydration, freezing, sterilization and canning, irradiation and high pressure processing. Effect of processing on food properties. Graduate students may not register for credit (see AFNS 554). Credit will only be given for one of AFNS 554 or NU FS 454. Prerequisite: NU FS 283. Pre or corequisite: NU FS 361 (or 363) and 372 (or 373).
Description: An advanced course that explores current nutritional recommendations and topical areas of nutrition. Cannot be taken for credit by students in the Nutrition major. Credit will only be given for one of NU FS 352 and NU FS 458. Prerequisite: NU FS 356.
Description: Operational techniques and special problems encountered during the preparation and service of food in quantity, in both commercial operations and foodservice establishments. The laboratory sessions will provide experience in quantity food production. Prerequisite: NU FS 223. Pre- or corequisite: NU FS 374. AREC 323 recommended. May contain alternate delivery sections: refer to the Fees Payment Guide in the University Regulations and Information for Students section of the Calendar.
Description: Established and emerging causative agents of microbial foodborne illness, their significance and control in the food chain. Rationale for regulatory intervention to enhance the microbiological safety of foods. Graduate students may not register for credit (see AFNS 580). Credit will only be given for one of AFNS 580 and NU FS 480. Prerequisite: MICRB 265 or NU FS 361 or 363.
Description: Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Graduate students may not register for credit (see AFNS 581). Credit will only be given for one of AFNS 581 and NU FS 481. Prerequisites: NU FS 374 and *3 Biochemistry or consent of instructor.
Description: Integrated exploration of emerging concepts and novel technologies in food science with focus on high pressure treatment, food packaging, hygienic design and the use of enzymes in food. Pre- or corequisites: NU FS 283, (NU FS 372 or 373) and (NU FS 361 or 363).
Description: Advanced analysis of food and agri-industrial materials with a focus on good laboratory practices (GLP), chromatographic techniques (HPLC, GC), mass spectrometry, and other modern techniques from sample preparation to analysis of data. Graduate students may not register for credit (see AFNS 599). Credit will only be given for one of AFNS 599 and NU FS 499. Prerequisite: NU FS 372 or consent of Instructor.