Justina Zhang
Winter Term 2026 (1940)
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.
LECTURE B1 (81218)
2026-01-05 - 2026-04-10
TR 12:30 - 13:50
SEMINAR J1 (81219)
2026-01-05 - 2026-04-10
M 13:00 - 13:50
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.
LECTURE B1 (81220)
2026-01-05 - 2026-04-10
TR 12:30 - 13:50
SEMINAR J1 (81221)
2026-01-05 - 2026-04-10
M 13:00 - 13:50
NU FS 450 - Food Product Development
3 units (fi 6)(SECOND, 3-0-3)
Design of concept, formulation, processing, packaging and labeling of a new food product and development of quality assurance and marketing strategies. Prototype development in the laboratory and testing of consumer acceptability. Prerequisite: NU FS 374. Pre- or corequisites: NU FS 312 and one of NU FS 311 or NU FS 353
LECTURE B1 (80247)
2026-01-05 - 2026-04-10
MWF 11:00 - 11:50
LAB H1 (80248)
2026-01-05 - 2026-04-10
M 14:00 - 16:50
LAB H2 (89556)
2026-01-05 - 2026-04-10
F 14:00 - 16:50