FERM 431 - Fermentation in Foods

The scientific and practical aspects of fermented food production, including yogurt, cheese, bread and pickles. Students will study the science behind the various aspects of developing and producing foods while doing so practically.

Credit 2 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation

Prerequisite(s) FERM 101 and HRM 150
Class-Level Restriction Undergraduate standing

Notes -
Updates New Course 11/2015, effective Fall 2016

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