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| FS 16300 - Introduction To Fermentation Sciences |
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Associated Term:
Spring 2020
Learning Outcomes: 1. Explain the role of microorganisms in the transformation of various substrates into desirable products. 2. Identify the type of microorganism (bacteria, yeast or mold) involved in the production of various fermented foods and beverages. 3. Explain the impact of environmental processing conditions (T, pH, aw, O2) on microbial growth. 4. Recognize the similarities across a wide variety of products made through fermentation. Required Materials: Technical Requirements: |
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