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FSHN 175 ONL - 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.

Special Instructions:

FSHN majors can take this course. Does not count toward Food Science Requirements.

Option 1

Number of Required Visit(s): 0

Course Level: Undergraduate

Credit: 3

Term(s): Spring , Summer


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