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2019-2020 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]
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FERM 201 - Introduction to Fermentation Science (4 credits)
An introduction to the cell biology and biochemistry of food, beverage and pharmaceutical fermentation using bacteria and fungi; Historical important of fermentation as a means of food preservation; Sanitation, food safety and a survey of fermentation products; Probiotics and the value of fermented foods for human health in areas of nutrition, disease resistance, and maintaining a healthy human microbiome.
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