FERM 4580 - Applied Fermentation: Fruits and Vegetables

2 credit hours

Prerequisites: FERM 1000, CHEM 2031/CHEM 2230 or CHEM 3010/CHEM 3011, and CHEM 3530/CHEM 3531 or permission of instructor. Practical applications of fermentation to produce fruit and vegetable products. Lecture and laboratory exercises provide real-world experience in the production of these products.

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