Cereal and Food Fermentation. 2-

Catalog description

This is an advanced course for food science majors, engineers or professionals interested in advanced topics in cereal and food fermentation. This course will integrate principles of food microbiology, biochemistry, and discussion of food fermentation processing. Areas covered include microorganisms involved in fermentation; dairy, meat, vegetable, cereal grain, fruit and unique fermented foods and their processing, food safety of fermented foods. Dual-listing: CFS 472 .