42-321 **deleted**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. |
Exclusions: 31-321. |
Course Profile |
1998-99 Undergraduate Calendar |