BIO 407 - Fermentation Microbiology

Institution:

The University of Tampa

Subject:

Biology

Description:

This course focuses on applications of microbial metabolism in food production. Topics will include types and sources of microorganisms in food fermentations, metabolic activities of microorganisms and their influence on product characteristics, microbial interactions, processing of fermented foods, industrial applications of microbiology, and problems that may arise during fermentation. Focus will be on the microbiology in production of cheese, beer, wine, yogurt, bread, chocolate, coffee, and sausage.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ut.edu

Phone Number:

(813) 253-3333

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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