Food Fermentations

FDSCTE 5430

Making fermented foods (dairy, alcoholic, meat, vegetable products, etc.) and understanding the microbiological and biochemical changes involved.
Prereq: Micrbio 4000. Not open to students with credit for 611.

Unit(s): 
3.0
Semesters Offered: 
Spring 2018
Course Level: 
Graduate
Undergraduate
Sample Syllabus: 
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
KMData Course ID: 
55267