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 3 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Fall

Prerequisite(s) (a minimum grade of “C” in MATH 098) or (a minimum grade of “C” in MATH 098B) or MATH 104 or MATH 105 or MATH 107 or MATH 110 or MATH 110E or MATH 112 or MATH 118 or MATH 119 or MATH 120 or STAT 170 or Level 3 Math placement
Class-Level Restriction Undergraduate standing

Updates New Course 11/2015, effective Fall 2016

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