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.
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.