Dec 06, 2025

2020-2021 Undergraduate Catalog

2020-2021 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

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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