FST 114

Fermented Foods

University of California Davis · UGRD · Fall 2026

1 section

Catalog description

Course Description: Physiology, biochemistry, and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and how raw materials are converted into finished fermented foods and beverages.

Sections

Current meeting, instructor, credit, and enrollment details

Updated 4 hours ago

001

Availability not recently verified

Class #california_davis-4134Fall 2026UGRD4 credits

Days & times: No scheduled meeting time
Meeting dates: —
Location: —
Instructor: Staff

Class numbers and section codes come from the registrar.

Spot missing or incorrect course data?