Bioresource Engineering : Advanced topics in food and fermentation engineering are covered, including brewing, bioreactor design and control and microbial kinetics.
Terms: Winter 2018
Instructors: Marie-Josee Dumont, Mark Lefsrud (Winter)
3 lectures and one 3-hour lab
Prerequisite (Undergraduate): BREE 305 or equivalent
Graduate courses available to senior undergraduates with permission of the instructor
A fee of $104.24 covers the cost of the fermentation laboratory consumables and transportation costs for field trips which may include a brewery, winery and other fermentation operations. The fee is refundable only during the withdrawal period with full refund.