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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
Prereqs: FDST 405/805 and parallel FDST 455/855.
Offered spring semester of even-numbered years.
This course has no description.
Credit Hours: 1
Course Format: Lab 3
Course Delivery: Classroom

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