Faculty of Agricultural, Life and Environmental Sciences
Biological, biochemical, and technical aspects of microbial and fungal fermentations used in the food and beverage industries, especially the lactic acid and alcohol fermentations. Prerequisite: MICRB 265, NU FS 361, or NU FS 363.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(11623) |
25 |
2024-01-08 - 2024-04-12 (TR)
12:30 - 13:50
AF 1-06A
|
Primary Instructor: Benjamin Bourrie
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
SEMINAR J1
(11624) |
25 |
2024-01-08 - 2024-04-12 (M)
13:00 - 13:50
AF 1-06A
|
Primary Instructor: Benjamin Bourrie
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(71393) |
30 |
2025-01-06 - 2025-04-09 (TR)
12:30 - 13:50
AF 1-06A
|
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
SEMINAR J1
(71394) |
30 |
2025-01-06 - 2025-04-09 (M)
13:00 - 13:50
AF 1-06A
|
|