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
Course Prerequisites: 
Contact GP IDEA Coordinator to enroll.
Required Course Materials: 
None
Permission Contact: 
Casey Smith , agonlineservices@iastate.edu, 800-747-4478
Proctor Requirements: 
No requirements.

Tuition and Fees

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