This course introduces students to the basic methodologies used in fermentation. Emphasis is placed on the production of fermented products including ingredients, techniques, fermentation management, storage and sanitation. Upon completion, students should be able to design/produce pilot scale products to demonstrate how material selection and process conditions can generate different kinds/qualities of products.
- Prerequisite: BDF 111, BDF 114, BDF 125
- Corequisite: None
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