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| FS 56400 - Commercial Food And Beverage Fermentations |
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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. |
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