Instructor:
Rachel R Schendel
Rachel R Schendel
538
Credits:
4.0
001
Building:
Garrigus Building
Garrigus Building
Room:
Rm.109
Rm.B49
Semester:
Spring 2023
Start Date:
End Date:
Name:
Food Fermentation
Requisites:
Prereq: BIO 208 and BIO 209 or equivalent, or consent of instructor
Class Type:
LEC
LAB
10:00 am
1:00 pm
10:50 am
2:50 pm
Days:
MWF
F
The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours.
The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours.
FSC