FRM 305 - Fermented Food Production

3 credits
This course will study the process of producing foods that require fermentation to produce the final products such as bread, cheese, sauerkraut, and many others. This will focus on why fermentation is necessary for the preparation and preservation of these foods and how fermentation creates the different flavors that people enjoy. 2 hr lecture; 2 hr lab
Prerequisite(s): FRM 201
Term Offered: Spring semester