FDST 455
Microbiology of Fermented Foods
University of Nebraska-Lincoln · UGRD · Fall 2026
1 section
Catalog description
Physiology, biochemistry, and genetics of microorganisms important in food fermentation. How microorganisms are used in fermentation and the effects of processing and manufacturing conditions on production of fermented foods.
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001
Availability not recently verifiedClass #nebraska_lincoln-FDST455Fall 2026UGRD2 credits
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