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- fst-115 - fermented-foods
University of California-Davis Course Info
Davis, California•
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Course Info
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FST 115
Fermented Foods
Physiology, biochemistry, and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and how raw materials are converted into finished fermented foods and beverages.
Units: 4.0
Hours: Lecture—3 hour(s); Term Paper/Discussion.
Prerequisites:
MIC 102 - Introductory Microbiology
and
BIS 103 - Bioenergetics and Metabolism