2021-2022 Catalog [ARCHIVED CATALOG]
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BIO 369 - Topics in Biochemistry Instructor
Holle
This course discusses the evolution and commercialization of fermented foods. Provides insight into the microbial processing, manufacturing, history, nutrition, safety, and chemistry of different fermented products such as beer, bread, wine, and cheese.
Prerequisites & Notes BIO 111 or BIO 113
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