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FSHN 175 A - Science of Fermented Foods

Campus: Urbana-Champaign


Discusses the evolution and commercialization of fermented foods. Provides insight into the microbial processing, manufacturing, history, nutrition, safety, and chemistry of different fermented products such as beer, bread, wine, and cheese.

Academic Program Restrictions:

BS:Fd Sci & Hmn Nutrn-FS -UIUC

Option 1

Number of Required Visit(s): 0

Course Level: Undergraduate

Credit: 3

Term(s): Fall


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