FSHN 517
Spring 2017 Part of Term 1
Part of Term 1
Jan 17-May 3
Jan 17-May 3
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.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
39011
|
Online
|
100
|
6:00PM
-7:50PM
|
T
|
n.a.
|
Artz, W
|
|