FERM 201 - Introduction to Fermentation Science

Institution:

Saint Francis University

Subject:

Description:

An introduction to the cell biology and biochemistry of food, beverage and pharmaceutical fermentation using bacteria and fungi; Historical important of fermentation as a means of food preservation; Sanitation, food safety and a survey of fermentation products; Probiotics and the value of fermented foods for human health in areas of nutrition, disease resistance, and maintaining a healthy human microbiome.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.francis.edu

Phone Number:

(814) 472-3000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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