FDST 455/855: Microbiology of Fermented Foods

Prereqs: FDST 405/805.
On-campus students must also register for FDST 455L/855L.
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
Credit Hours: 2
Course Format: Lecture 2
Course Delivery: Classroom, Web