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Class Notes for Nutrition and Food Sciences at University of Alberta

NU FS356 Lecture Notes - Lecture 3: Corpus Luteum, Follicular Phase, Ovulation
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find more resources at oneclass.com - - PRODUCTIVETUSTRtS Females ...

Nutrition and Food Sciences
NU FS356
Vera Mazurak
NU FS356 Lecture Notes - Lecture 2: Diabetes Mellitus Type 2, Sickle-Cell Disease, Apolipoprotein E
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. certain genes are susceptible to a certain nutrient or environment ? NUtrigenom} How do we optimize nutritional Status of an individual makeup can aid in this personalized diet. [ genetic NUtrigenet CEN-RALDOGMA.is to ...

Nutrition and Food Sciences
NU FS356
Vera Mazurak
NU FS403 Lecture Notes - Lecture 2: Mammary Gland, Sheep Milk, Platypus
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PROCESSING OF MILK AND DAIRY PRODUCTS: MAMMALS AND MILK -milk is natures perfect food is it really true? -yes and no (it depends) -only one third of the world can actually digest milk -milk is one of the most complete n...

Nutrition and Food Sciences
NU FS403
Mirko Betti
NU FS100 Lecture Notes - Lecture 17: Starch, Cannabis Edibles, Evaporated Milk
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22.03.18 Lec 17 food news: Cannabis edible: Insect production: When milk enters plant, what happens to it: store it in cold temp. centrifuge: clarification and.(standardization) Remove all the fat and then added. HTST: ...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 22: Banana, Senescence, Storage Organ
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10.04.18 Lec 22 Fruits and Vegetables (fv) Fruits: Botanical vs cultural use traditional consumer definition Vegetables: savory, no strict definition. F vs V: high in moisture and low in protein. Potato is a storage organ,...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 21: Rigor Mortis, Red, Ground Meat
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05.04.18 Lec 21 Food News: 1. Junk food warning labels a NAFTA issue: high obesity rates around the world, high level of diabetes. Letting people know what is in their food. Chile has 4 labels. Focus is on th...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 20: Feed Conversion Ratio, Red Meat, Meat Industry
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03.04.18 Lec 20 Use updated slides as the content guide. Meat & Fish: Any edible part of an animal, bird or fish organs glands tissue, cultural variation exists, species consumed which has variation Bison, elf, deer: an...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 18: Cheddar Cheese, Fermentation Starter, Processed Cheese
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27.03.18 Lec 18 Manufacture of fluid milk: 1. Clarification 2. Separation: moves the cream to the top. Milk F/Butter F. So, we have a stream of clean milk with no fat in it. 3. Standardization: add th...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 16: Chymosin, Beef Cattle, Somatic Cell Count
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20.03.18 Lec 16 Thermal food processing assignment: everyone now has a product. Background: Depends on your product. E.g canned kale. It has been consumed in Netherlands and Scotland for hundreds of years. It is not popu...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture 1: NUFS

FOOD SCIENCE Food science is the discipline involving biology, physical sciences, and engineering Nature of food Causes of deterioration Principles underlying its processing Physical and engineering principles allow us to ...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 15: Internal Standard, Food Quality, Redone
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15.03.18 Lec 15 Outline Feedback: Formative assessments: assessments for learning. Feedback to you from your progress for gathering information. Summative assessments: midterm, final, essay that is not redone or resubmitte...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 14: Vending Machine, Freeze-Drying, Radiant Energy
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08.03.18 Lec 14 Food News: 1. Insect consumption: Eat Grub is a company in the UK that processes insect as food products. recipes are also provided with the products. a survey in the gym found out that a...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 13: Heat Transfer, Food Quality, Pasteurization
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06.02.18 Lec 13 March is the nutrition month. A tool kit can be downloaded from the dietitians of Canada website which has recipes and so on. Midterm 2: Topics covered after the first midterm: Low temp, dehydration, the...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 3: Spray Drying, Case-Hardening, Freeze-Drying
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Food Dehydration Chapter 11 Drying and Dehydration Three common drying methods: 1. Heat alone 2. Spray drying 3. Freeze drying Goal is __________ Increase the rate of drying (to ensure better quality) by : o Increased surf...

Nutrition and Food Sciences
NU FS100
Wendy Wismer
NU FS100 Lecture Notes - Lecture 2: Unit Operation, Hazard Analysis And Critical Control Points, Bacon
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Industrial Food Processing and Preservation Ch. 7 Unit Operations in Food Processing text Goals of: o Processing: Convert agricultural commodities into desirable edible food products. Ex: Wheat can be processed into other ...

Nutrition and Food Sciences
NU FS100
Wendy Wismer

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