PLSC 218 - Fermentation Sciences

Credit(s): 3

FERMENTATION SCIENCES
Component: Lecture
A basic, survey overview of fermented products. It covers a range of topics, including fermentation history, biochemistry behind fermentation, different fermentative organisms, and production of many popular items such as cheese, bread, beer and vegetables, among other items.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option

Crosslisted: May be crosslisted with ANFS 218.

University Breadth: Mathematics, Natural Sciences and Technology Course Typically Offered: Spring

General Education Objectives:
GE5A: Reason Quantitatively GE5C: Reason Scientifically