BIO 407 Fermentation Microbiology
This course focuses on applications of microbial metabolism in food production. Topics will include types and sources of microorganisms in food fermentations, metabolic activities of microorganisms and their influence on product characteristics, microbial interactions, processing of fermented foods, industrial applications of microbiology, and problems that may arise during fermentation. Focus will be on the microbiology in production of cheese, beer, wine, yogurt, bread, chocolate, coffee, and sausage.
Credits
3
Prerequisite
Biology lower-core curriculum,
BIO 307 , and permission of the instructor.
Distribution
(NS) (Category II).Offered
occasionally in spring semester.