Justina Zhang
DirectoryFall Term 2025 (1930)
NU FS 361 - Food Microbiology
3 units (fi 6)(FIRST, 3-0-3)
Environmental factors affecting the growth, activity and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 363. Prerequisite: MICRB 265.
LECTURE A1 (50088)
2025-09-02 - 2025-12-08
TR 09:30 - 10:50
LAB D2 (58312)
2025-09-02 - 2025-12-08
W 14:00 - 16:50
NU FS 363 - Food Microbiology
3 units (fi 6)(EITHER, 3-0-0)
Environmental factors affecting the growth, activity, and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 361. Prerequisite: BIOL 107, BIOL 108, or 3 units in MICRB.
LECTURE A1 (50029)
2025-09-02 - 2025-12-08
TR 09:30 - 10:50
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