|Z**deleted**42-321 Cultured Milk and Fermented Food Products W(2-3) [0.50]|
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.|
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.