FSHN 175

Spring 2026 Part of Term 1

Part of Term 1
Jan 20-May 6

Science of Fermented Foods

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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.

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FSHN 175 class schedule data for spring 2026
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	70512	Online	ONL	ARRANGED	n.a.	n.a.	Miller, M	Part of Term: 1 Date Range: 01/20/26-05/06/26 Section Info: FSHN majors can take this course. Does not count toward Food Science Requirements.