Benjamin Bourrie

Area of Study / Keywords

Fermented Foods Food Microbiology Probiotics Microbial Ecology

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About

PhD, Food Science and Biotechnology, University of Alberta

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Research

Research Interests

Fermented foods present the opportunity to study unique and complex microbial communities and their interactions in an easily manipulated and controlled environment. By examining these communities, we can better unravel how these fermentations result in unique flavours and health benefits. My research focuses on better understanding how microbial community assembly, interkingdom interactions and environmental factors influence outcomes in traditional food fermentations. In my research I utilize genomics and metabolomics of naturally occurring communities in food fermentations as well as defined microbial communities to investigate these questions.

AFNS 502 - Advanced Study of Food Fermentations

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.

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AFNS 527 - Food Safety

Providing students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Not to be taken if credit received for NU FS 427. Prerequisite: consent of instructor.

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NU FS 402 - Brewing, Enology, and Food Fermentations

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.

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NU FS 427 - Food Safety

Provides students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Prerequisites: 60 units and 3 units in BIOCH.

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Browse more courses taught by Benjamin Bourrie

Maanasa Mudoor Sooresh, Ashani Jayawickrama, Amaya Silva, Sally Nguyen, Sheri Schmidt, Joseph Sebastian, Shane Carey, James Harynuk, Benjamin P. Willing, Benjamin C. T. Bourrie

Frontiers in Microbiology. 2025 October; 10.3389/fmicb.2025.1655390

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Benjamin C.T. Bourrie, Natalie Diether, Ryan P. Dias, Seo Lin Nam, A. Paulina de la Mata, Andrew J. Forgie, Gautam Gaur, James J. Harynuk, Michael Gänzle, Paul D. Cotter, Benjamin P. Willing

Food Research International. 2023 November; 10.1016/j.foodres.2023.113467

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Benjamin C.T. Bourrie, Andrew J. Forgie, Alexander Makarowski, Paul D. Cotter, Caroline Richard, Benjamin P. Willing

Applied Physiology, Nutrition, and Metabolism. 2023 September; 10.1139/apnm-2022-0463

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British Journal of Nutrition. 2021 January; 10.1017/S0007114520002743

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