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.
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LECTURE B1
(81220) |
30 |
2026-01-05 - 2026-04-10 (TR)
12:30 - 13:50
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| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
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SEMINAR J1
(81221) |
30 |
2026-01-05 - 2026-04-10 (M)
13:00 - 13:50
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