FSHN 175

fall 2019

All Classes

Science of Fermented Foods

Credit: 3 hours.

Discusses the evolution and commercialization of fermented foods. Provides insight into the microbial processing, manufacturing, history, nutrition, safety, and chemistry of different fermented products such as beer, bread, wine, and cheese.

Credit is not given for both FSHN 175 and FSHN 471. Prerequisite: FSHN 175 is intended for non-FSHN majors only.

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