NU FS 402 - Brewing, Enology, and Food Fermentations

★ 3 (fi 6)(SECOND, 3-1S-0)

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.

Winter Term 2021

Lectures

LECTURE B1 (90112)
2021-01-04 - 2021-04-09
TH 12:30 - 13:50 (AF 1 06A)

Primary Instructor: Lynn McMullen
Assistant Instructor: Gautam Gaur

Seminars

SEMINAR J1 (90114)
2021-01-04 - 2021-04-09
M 13:00 - 13:50 (AF 1 06A)

Primary Instructor: Lynn McMullen
Assistant Instructor: Gautam Gaur