Dec 05, 2024  
2010-2011 Academic Catalog 
    
2010-2011 Academic Catalog [Published Catalog]

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CHEM 516 - Food Fermentation


Food fermentations by microorganisms play central roles in the processing and preservation of foodstuffs. The typical flavor and other sensory characteristics of fermented foods depend on the formation of specific fermentation products. This course covers the study of microorganisms responsible for fermentation, the biochemistry of microbial fermentations and the industrial aspects of the fermentation process. It also seeks to deliver up-to-date knowledge and practical training on various technologies of food fermentation.
(3 cr.)


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