FSHN 175
Spring 2021 Part of Term 1
Part of Term 1
Jan 25-May 5
Jan 25-May 5
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
|
ARRANGED
|
n.a.
|
n.a.
|
Miller, M
|
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