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AFNS 502

Advanced Study of Food Fermentations

3 units

Winter 2013

Topics

  • Overview of the course -Fermented foods Fermentation pathways
  • To allow students to develop an understanding of the technology used in the production of fermented food (lectures
  • To allow students to become familiar with fermented food products, their quality and sensory attributes (seminars)

Readings

  • Author. Date. Title, Publisher. (page numbers for information, e.g. pp. 12-21)
    unspecified
Sources