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Apr 23, 2024
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2018-2019 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]
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FERM 401 - Advanced Food Fermentation (4 credits)
This course will study the microbiology, biochemistry, and processing of fermented foods. The course will explore various food ingredients and the fermentation process. Students will examine food fermentation from both theoretical and practical perspectives. Students will participate in both group and individual food projects. Fermentation of vegetables, dairy, breads/cakes and fruits will be featured.
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