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(s): CHEM 3330 or CHEM 3331