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Apr 25, 2024
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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 Normal (A-F)
May not be repeated for additional credit
Course Rotation:
Prerequisites - FERM 101 and HRM 150
Other Restrictions -
Restriction by Major -
Restriction by Class - Undergraduate standing
Additional Information:
Keywords: fermentation
Updates: New Course 11/2015, effective Fall 2016
Summer 2024 Course Sections
Fall 2024 Course Sections
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