Food Science


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CFS 472/672

Cereal and Food Fermentation

This is an advanced course with a focus on topics in food fermentation. This course will integrate principles of food microbiology, biochemistry, and discussion of food fermentation processing. Areas covered include microorganisms involved in fermentation; dairy, meat, vegetable, cereal grain, fruit and unique fermented foods and their processing, and food safety aspects of fermented foods. Prerequisite: CFS 370, MICR 350 or MICR 453 or departmental approval. Spring, even years. 3 credits.

Visit Campus Connection Class Search to find up-to-date class times, locations and availability.

Instructor: Dr. Anuradha Vegi
Office: Harris Hall 231A
Phone: 701-231-6240

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