University of Guelph 1998-1999 Undergraduate Calendar

Course Description

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.
Exclusions: 31-321.
Course Profile

1998-99 Undergraduate Calendar
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Last revised: May 31, 1998.