FERM 5570 - Applied Fermentation: Milk, Meat, and Grain

3 credit hours

Prerequisites: FERM 1000, CHEM 2030/2031 or CHEM 3010/3011, and CHEM 3530/3531 or permission of instructor. Practical applications of fermentation to produce dairy, meat, and grain products. Lecture and laboratory exercises provide real-world experience in the production of these products.

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