FDST 455/855: Microbiology of Fermented Foods
Physiology, biochemistry, and genetics of microorganisms important in food fermentation. How microorganisms are used in fermentation and the effects of processing and manufacturing conditions on production of fermented foods.
This course is a prerequisite for: FDST 455L
|Course Format:||Lecture 2|
|Course Delivery:||Classroom, Web|