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. While subject to change, this class is offered every Spring semester.
Course Level:
Graduate
Undergraduate
Unit(s):
3.0
Sample Syllabus:
Semesters Offered:
Spring 2023
Current Instructors:
Instruction Modes:
In Person
Campuses:
Columbus
Program area(s):
Course Subject: