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Department of Food Science and Technology

CFAES

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. While subject to change, this class is offered every Spring semester.

Course Level: 
Graduate
Undergraduate
Unit(s): 
3.0
Sample Syllabus: 
Semesters Offered: 
Spring 2021
Spring 2022
Spring 2023
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus