NDFS 544
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
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
2
Fixed
2
Fixed
1
Fixed
3
Recommended
MMBIO 221, 222
