Legacy Course Catalog
FS 564 - Food Fermentations
| Effectivity: | 08/20/2001 - 05/10/2003 @ Purdue West Lafayette Traditional |
|---|---|
| Credits: | 2 |
| Instructional Types: | Lec |
| Usually Offered: | spr |
| Short Title: | Food Fermentations |
| Description: | Microbiology and biochemistry of traditional and nontraditional food fermentations, starter culture technology used in food fermentations, new developments in the use of microorganisms for food and energy. Offered in odd-numbered years. |
| School: | Agriculture |
| Department: | Department Of Food Sciences |
| Credit By Exam: | NO |
| Repeatable Flag: | NO |
| Temporary Flag: | NO |
| Full Time Privilege Flag: | NO |
| Honors Flag: | NO |
| Variable Title Flag: | NO |
Fall 2007 *** indicates the course was still an active course and was transferred to the Banner Catalog effective Spring 2008. This course was not expired Fall 2007.
