CHEM 516/5216 - Food Fermentation (3 cr.)
Description
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.
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