FSHN 175 A - Science of Fermented Foods
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 1Number of Required Visit(s): 0
Course Level: Undergraduate