FSHN 175 ONL - 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.
FSHN majors can take this course. Does not count toward Food Science Requirements.
Option 1Number of Required Visit(s): 0
Course Level: Undergraduate
Term(s): Spring , Summer