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Week of September 19, 2021

Cheese Maker Certificate - 2000151 - Introduction to Dairy Fermentations

Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties. It is also one of the more complex and evolving areas of cheese making technology. This 3-week, fully online course is an overview of lactic cultures as well as secondary cultures such as white and blue molds in the context of the manufacture of cheese and other fermented dairy products. Participants will join a series of online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments. A special guest instructor for this course is Dr.

Final Examination for the Degree of PhD Food Science - ODAY ALRIFAI

Examining Committee Dr. Iris Joye, Chair Dr. Massimo Marcone, Advisor Dr. Xiuming Hao, Advisory Committee Member Dr. Loong-Tak Lim, Department Member Dr. Giedre Samuoliene, Lithuanian Research Centre, External Examiner TITLE: THE EFFECT OF LIGHT-EMITTING DIODES ON PHYTOCHEMICAL SYNTHESIS IN BRASSICA MICROGREENS GROWN IN CONTROLLED ENVIRONMENTS