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Spring 2020
Mar 29, 2024
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Information Select the desired Level or Schedule Type to find available classes for the course.

FS 56400 - Commercial Food And Beverage Fermentations
Credit Hours: 2.00. This course will provide a study of the principles and practices of international food and beverage fermentations with emphasis on the microbiology, biochemistry and processing techniques used in commercial fermentations that utilize fruits, vegetables, grains, dairy, and meats. Instructional Format: This is a two credit lecture that can be linked to a separate optional one credit hour laboratory combination. Students must be 21 years of age with ID check for proof of age. Permission of department required. Typically offered Spring.
2.000 Credit hours

Syllabus Available
Levels: Undergraduate, Graduate, Professional
Schedule Types: Lecture

Offered By: College of Agriculture
Department: Department of Food Science

Course Attributes:
Upper Division

May be offered at any of the following campuses:     
      West Lafayette

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.


Restrictions:
May not be enrolled as the following Classifications:     
      Sophomore: 45 - 59 hours
      Sophomore: 30 - 44 hours
      Freshman: 0 - 14 hours
      Freshman: 15 - 29 hours

Prerequisites:
GR-FS 56400 Requisites

General Requirements:

Student Attribute: GR
May not be taken concurrently.  )
or
Course or Test: BCHM
Required Credits: 4.000
May not be taken concurrently.
and
Rule: 1.: FS362 or BIOL 438 or 221 for a total of 1 conditions )
BIOL 22100
May not be taken concurrently. BIOL 43800
May not be taken concurrently. FS 36200
May not be taken concurrently. End of rule 1.


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