AFNS 502 - Advanced Study of Food Fermentations

3 units (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.

NU FS 402 - Brewing, Enology, and Food Fermentations

3 units (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.