FDST 1273 - Fermentation Production

This course introduces students to the basic methodologies used in fermentation. Emphasis is placed on the production of fermented products including ingredients, techniques, fermentation management, storage and sanitation.

Semester Hours: (2-1-4)

CIP: 01.1001

Offered at:
NLC: No
NVC: No
PAC: Yes
SAC: No
SPC: No

Click here for course schedule information.

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