Mar 29, 2024  
2018-2019 Undergraduate Catalog 
    
2018-2019 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

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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


Summer 2024 Course Sections

Fall 2024 Course Sections




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