Fundamentals of Fermentation ((1 credit hours))

Catalog description

Introduces students to the fundamentals of fermentation. Emphasizes the minimum stages required to produce a fermented product, basic equipment requirements, organization of equipment and supplies, and the fundamentals of sanitization, boiling, cooling, and bottling. Lecture: 0.5 credits (7.5 contact hours). Laboratory: 0.5 credits (15 contact hours).