NU FS 363
UNIVERSITY OF ALBERTA
NUTRITION AND FOOD SCIENCE 361/363
Department of Agricultural, Food and Nutritional Science
Instructors: Dr. Lynn M McMullen (LM) – course coordinator
Email: lynn.mcmullen@ualberta.ca
Office: 3-18F Ag/For Centre
Dr. David Bressler (DB)
Email: david.bressler@ualberta.ca
Office: 5-22 Ag/For Centre
Phone: 492- 6015
Phone: 492- 4986
Class Location: CCIS 1 440
Course Outcomes:
The overall objective of these courses is for students to learn the interrelationships of microorganisms with foods and their role in food manufacture, food spoilage, and food safety. As a result of studying either of these courses, students will be able to predict the impact of food processing and food handling on the microbiology of food. Topics include all aspects of food microbiology as listed below in the lecture outline. Students will be expected to develop advanced success skills including critical thinking, professionalism, and life-long learning.
Students in NUFS 361 must attend the laboratory on Wednesday afternoon at 2 to 5 p.m. Laboratories will start September 11, 2013 in Ag/For 2-34. Please watch the web for announcements regarding laboratory materials.
Students in NUFS 363 are required to do a HACCP plan of a food process and will learn to apply the theoretical basis for ensuring the safety of a food product.
Mark Distribution:
Assignments (2)
Midterm Exams
(October 03)
(October 29)
HACCP Project
(Due November 28)
Laboratory reports, lab exam
Final Exam (Dec 13, 9 AM, 2 hours)
NU FS 361
10
20
20
20
30
NU FS 363
10
20
20
20
30
Assignments: During the term, students will be given 2 assignments to complete. Each assignment will be marked out of 5. Assignment 1 must be completed on-line by September 26. Assignment 2 is due at the beginning of class (9:30) on the day indicated in the course outline. Late assignments will not be accepted.
Exams: Each exam will focus on the material covered in the lectures
NUTRITION AND FOOD SCIENCE 361/363
Department of Agricultural, Food and Nutritional Science
Instructors: Dr. Lynn M McMullen (LM) – course coordinator
Email: lynn.mcmullen@ualberta.ca
Office: 3-18F Ag/For Centre
Dr. David Bressler (DB)
Email: david.bressler@ualberta.ca
Office: 5-22 Ag/For Centre
Phone: 492- 6015
Phone: 492- 4986
Class Location: CCIS 1 440
Course Outcomes:
The overall objective of these courses is for students to learn the interrelationships of microorganisms with foods and their role in food manufacture, food spoilage, and food safety. As a result of studying either of these courses, students will be able to predict the impact of food processing and food handling on the microbiology of food. Topics include all aspects of food microbiology as listed below in the lecture outline. Students will be expected to develop advanced success skills including critical thinking, professionalism, and life-long learning.
Students in NUFS 361 must attend the laboratory on Wednesday afternoon at 2 to 5 p.m. Laboratories will start September 11, 2013 in Ag/For 2-34. Please watch the web for announcements regarding laboratory materials.
Students in NUFS 363 are required to do a HACCP plan of a food process and will learn to apply the theoretical basis for ensuring the safety of a food product.
Mark Distribution:
Assignments (2)
Midterm Exams
(October 03)
(October 29)
HACCP Project
(Due November 28)
Laboratory reports, lab exam
Final Exam (Dec 13, 9 AM, 2 hours)
NU FS 361
10
20
20
20
30
NU FS 363
10
20
20
20
30
Assignments: During the term, students will be given 2 assignments to complete. Each assignment will be marked out of 5. Assignment 1 must be completed on-line by September 26. Assignment 2 is due at the beginning of class (9:30) on the day indicated in the course outline. Late assignments will not be accepted.
Exams: Each exam will focus on the material covered in the lectures