Benjamin Bourrie
Res Assoc Spont Beer Microbiol, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
ATS Assistant Lecturer, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Contact
Res Assoc Spont Beer Microbiol, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- bourrie@ualberta.ca
ATS Assistant Lecturer, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- bourrie@ualberta.ca
Courses
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.
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.