FS HN 527 G Spring 2021 - Microbiology of Fermented Foods
Spring 2021
2 credit hours
Enrollment Limit:
10
Date:
January 25, 2021 - May 7, 2021
Instructor:
Robert Hutkins, rhutkins1@unl.edu, 402-742-2820
Course Description:
Physiology, biochemistry, and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and the effects of processing and manufacturing conditions on production of fermented foods. Prerequisite: Food Microbiology
Computer Requirements:
Course Prerequisites:
Contact GP IDEA Coordinator to enroll.
Required Course Materials:
None
Proctor Requirements:
No requirements.
Tuition and Fees
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