FDSCI 810
Fermented Foods
Kansas State University · UGRD · Fall 2026
1 section
Catalog description
Application of the principles of microbiology to the understanding of the fermentation of various categories of foods. Chemical, biochemical and microbiological changes under controlled and uncontrolled conditions.
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001
Availability not recently verifiedClass #kansas_2-3604Fall 2026UGRD- credits
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