FSHN 199 FER - Undergraduate Open Seminar - Introduction to Fermentation
Experimental course on a special topic in food science and human nutrition. Topic may not be repeated except in accordance with the Code. Course Information: Approved for letter and S/U grading. May be repeated in the same or subsequent terms. No more than 12 hours may be counted toward graduation.
Credit will not be given to students who take Introduction to Fermentation who have already taken FSHN 471 (or MCB 434), Food & Industrial Microbiology. But if taken in the proper sequence (Introduction to Fermentation and then FSHN 471) students can earn credit for both courses.
Option 1Number of Required Visit(s): 0
Course Level: Undergraduate