|42-321 Cultured Milk and Fermented Food Products W(2-3)|
The science and technology of the manufacture of fermented foods, including methods of processing fermented foods; microorganisms involved in food fermentations; chemical, biochemical and physical changes brought about by fermentation; preparation and care of cultures; quality control and safety of fermented foods.(Offered in odd-numbered years.)
|Prerequisites: 42-215, 65-100.|
|1996-97 Undergraduate Calendar|
Last revised: August 28, 1996. Contact: firstname.lastname@example.org.