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Oct 06, 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 May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation
Prerequisites - FERM 101 and HRM 150
Restriction by Major -
Restriction by Class - Undergraduate standing
Equivalent Course(s) -
Course History -
New Course 11/2015, effective Fall 2016
fermentation
Summer 2024 Course Sections
Fall 2024 Course Sections
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