BIO 420 Fermentation Biology (4 credits)

Hours: (3 classroom + 3 lab/studio)
Prerequisite(s): BIO 151
Taught: Spring only, even years
Lecture and laboratory exercises on applied microbiology in food production and industrial processes. We will discuss fermentation mediated by bacterial and yeast, prepare fermented foods and beverages, and investigate methods used to produce industrial biomolecules. We will also interact with local and regional commercial production companies.
Repeatable: No
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