NDFS 544
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Food Fermentations
Nutrition, Dietetics, and Food ScienceCollege of Life Sciences
Course Description
Production of fermented food in the food industry. Includes the mechanisms of microorganisms, beginning food product, microbiology of cultures, metabolic pathways, and production and storage methods.
When Taught
Winter Even Years
Min
2
Fixed/Max
2
Fixed
1
Fixed
3
Simple Requisites
Prerequisite
Complete ALL of the following Courses:
- 09983-001
Recommended
MMBIO 221, 222
