FSHN 175
Fall 2025 Part of Term 1
Part of Term 1
Aug 25-Dec 10
Aug 25-Dec 10
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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72456
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Online
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A
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ARRANGED
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n.a.
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n.a.
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Miller, M
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