NDFS 544
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Food Fermentations
Nutrition, Dietetics, and Food Science
College 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
Recommended
MMBIO 221, 222
