— Fermented Foods

Prerequisites & course information

Course Description: Physiology, biochemistry, and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and how raw materials are converted into finished fermented foods and beverages. Learning Activities: Lecture 3 hour(s), Term Paper. Enrollment Restriction(s): Pass One restricted to upper division or graduate level Food Science and Viticulture & Enology majors. Cross Listing: VEN 114 . Grade Mode: Letter. Learning Activities: Lecture 3 hour(s), Term Paper. Enrollment Restriction(s): Pass One restricted to upper division or graduate level Food Science and Viticulture & Enology majors. Cross Listing: VEN 114 . Grade Mode: Letter.