BIOL 280 - Applied Fermentation *Z

Institution:

Ferris State University

Subject:

Description:

College: College of Arts and Sciences Department: Biology Credit Hours: 3 This course has a lecture with 2 hours. This course has a lab with 2 hours. This introductory level course will examine the application of basic concepts of microbiology involved in the production of food by fermentation. The student's classroom understanding of vinification (wine making) and cheese production will be enhanced by extensive field learning experiences via instructional visitations of vineyards as well as industrial wine and cheese manufacturing facilities. This course meets General Education requirements: Scientific Understanding. Typically Offered Summer Only

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ferris.edu/

Phone Number:

(231) 591-2000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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