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CHEM 342 - Fermentation Chemistry

An introduction to the science of fermentation and the use of microorganisms for the synthesis and production of chemical compounds. Topics will include the role of raw materials, control of temperature and sanitation in both aerobic and anaerobic environments, stylistic differences in beer, wine, and cheese, and the production of other chemical synthesis starting materials via a fermentation process. Concurrent laboratory sessions will include experiments illustrating the principles discussed in lecture. Typically offered Spring.
Level: UG
Credit Hours: 4

Prerequisite CHEM 364 /C- And BIOL 122 /C-
Ferris Equivalencies:

Department: PHYS


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