FS 5430
Food Fermentations
Ohio State University-Marion Campus · UGRD · Fall 2026
1 section
Catalog description
Making fermented foods (dairy, alcoholic, meat, vegetable products, etc.) and understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students with credit for 611.
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001
Availability not recently verifiedClass #ohio_marion_campus-FS5430Fall 2026UGRD3 credits
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