Sep 17, 2024

2016-2017 Undergraduate Catalog

2016-2017 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

FERM 101 - Introduction to Fermentation Science

A basic study of fermentation: the use of micro-organisms in the production of food, beverages, and industrial products. The molecules, biochemical pathways, and organisms involved in fermentation will be introduced, followed by a survey of processes for producing fermented food, beverages, and chemicals.

Credit Hours: 3 hrs May not be repeated for credit
Grade Mode: Normal (A-F)

Typically offered Fall

Prerequisite(s): (a minimum grade of “C” in

MATH 098

) or (a minimum grade of “C” in

) or

or STAT 170 or Level 3 Math placement

Class-Level Restriction(s): Undergraduate standing

Last Updated:
New Course 11/2015, effective Fall 2016

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