FSN 538 - Food Fermentation

An overview of fermentation of various categories of foods by applying principles of microbiology. Includes discussion of microbial metabolic pathways of importance in microbial inoculants and the physicochemical changes that occur within the substrate matrix during the fermentation process.

Prerequisites & Notes
Must have a Graduate standing in FSN or permission.

Previous coursework in general microbiology recommended.

Credits: 3