Benjamin Bourrie
Winter Term 2024 (1860)
AFNS 502 - Advanced Study of Food Fermentations
★ 3 (fi 6)(SECOND, 3-1S-0)
Readings and class presentations on current developments in bacterial or fungal fermentation of foods. Development in Probiotics. Not to be taken if credit received for NU FS 402. Prerequisite: MICRB 265, NU FS 361, or NU FS 363.
LECTURE B1 (11621)
2024-01-08 - 2024-04-12
TR 12:30 - 13:50 (AF 1-06A)
SEMINAR J1 (11622)
2024-01-08 - 2024-04-12
M 13:00 - 13:50 (AF 1-06A)
NU FS 402 - Brewing, Enology, and Food Fermentations
★ 3 (fi 6)(SECOND, 3-1S-0)
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.
LECTURE B1 (11623)
2024-01-08 - 2024-04-12
TR 12:30 - 13:50 (AF 1-06A)
SEMINAR J1 (11624)
2024-01-08 - 2024-04-12
M 13:00 - 13:50 (AF 1-06A)