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Jan 29, 2026
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2020-2021 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 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
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