Justina Zhang
Contact
Term Lecturer, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- jszhang@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.
NU FS 450 - Food Product Development
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