MIC 427/527

Industrial and Fermentation Microbiology

University of Wisconsin-La Crosse · UGRD · Fall 2026

1 section

Catalog description

A study of microbiology and biochemistry of food fermentations; bioconversions; production of antibiotics, vitamins, amino acids and organic acids. This course is taught largely at an undergraduate level. Graduate students will have additional course requirements/expectations. Prerequisite: MIC 230 , CHM 104 ; junior standing. Offered Fall - Odd Numbered Years.

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Class #wisconsin_la_crosse-1190Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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