FSC 538 - Food Fermentation And Thermal Processing

Institution:

University of Kentucky

Subject:

Description:

Thermal processing of foods. The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours. Prereq: BIO 108, BIO 109, BIO 476G, FSC 530 or consent of instructor.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uky.edu

Phone Number:

(859) 257-9000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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