Apr 23, 2024  
2022-23 Undergraduate Bulletin 
    
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CHEM 3365 - Introduction to Fermentation Science

Credit(s): 3

Introduction to the history, scientific principles and applications of both aerobic and anaerobic fermentation processes. Emphasis on practical aspects of fermentation, including food safety, preparation of fermented foods and commercial/business applications.Class projects involving fermentation of actual foods will be an integral part of this course.
Repeated: No Prerequisite Course(s): CHEM 3330 or CHEM 3331


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