VEN 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.

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Class #california_davis-10172Fall 2026UGRD4 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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