FST115 Microbiology of Fermented Foods
Lecture—3 hours (MWF). Physiology, biochemistry and genetics of the microorganisms important in food and beverage fermentations. How raw materials are converted into finished fermented foods and beverages.
FST230 Food and the Gut Microbiota
Lecture—3 hours (TR). Impact of specific food structures on the composition and function of the animal gut microbiota. How food is transformed by, and modulates, the gut microbiota to provide the host with nutrients and protection.
VEN224 Advances in the Science of Winemaking
Lecture—3 hours (MWF). Selected topics in the science and technology of winemaking. Topics drawn from current research of participating faculty. Critical analysis of the technical content of published material.—III. (III.)