NSC371R

042072

This course explains the science and processing behind the fermentation of a range of foods and beverages commonly consumed in the U.S. Topics such as U.S. regulations and standards, culture selection, ingredient options, processing methods, process critical control points, food safety concerns, finished product specifications and product labeling and packaging specific to these fermented foods will be discussed. This course will explore the metabolism of fermenting microorganisms, (bacteria, yeast, and molds), including the effect of substrate type and growth conditions on the end products. The nutritional advantages of fermented foods and beverages will be covered.

GRD - Regular Grades A, B, C, D, E

Undergraduate

018685