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Overview of microbiology principles as applied to nutrition and food systems. There is an emphasis on promoting beneficial microbes in the human gut microbiome and in food fermentations.

This course is a hands-on experience aimed at creating new food products, gain a better understanding of the product development process, and the use of functional food ingredients in application. Students in this practicum will work in teams developing unique prototypes that will utilize existing sustainable food streams and incorporate functional food ingredients to create novel products. Our new prototypes will be evaluated against current and traditional offerings in the fisheries industry.

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