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FS 56400 - Commercial Food And Beverage Fermentations |
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Associated Term:
Summer 2015
Learning Outcomes: 1. To gain a fundamental understanding of the principles and practices of traditional and novel fermentation techniques in the international food and beverage industries. 2. To acquire an advanced scientific knowledge in food microbiology, safety, biochemistry and processing. 3. To gain a learning experience with both production and sensory aspects of applied food and beverage fermentations. Required Materials: Technical Requirements: |
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