FSHN 175
Spring 2021 All Classes
All Classes
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.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
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70512
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Online
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ONL
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ARRANGED
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n.a.
|
n.a.
|
Miller, M
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