Microbiology of Food and Beverage Fermentation

3 credits

Fermentation methods, mechanism and microbiology of nonalcoholic fermented foods and alcoholic fermented beverages (beer, cider, sake). Prerequisite: One of MICB_V 211, MICB_V 212, BIOL_V 201, BIOL_V 203, BIOC_V 202, BIOC_V 203. Third-year standing.