FSHN 517

spring 2017
 
All Classes
Fermented &Distilled Beverages
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Credit: 2 hours.

The production technology, microbiology and chemistry (including the compositional chemistry, flavor chemistry, and chemistry of aging) of fermented and distilled beverages.

Additional fees may apply. See Class Schedule. Prerequisite: Graduate student status, or a food microbiology course and a food chemistry or biochemistry course.

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