BIOL 280 - Applied Fermentation

This introductory level course will examine the application of basic concepts of microbiology involved in the production of food by fermentation. The student’s classroom understanding of vinification (wine making) and cheese production will be enhanced by extensive field learning experiences via instructional visitations of vineyards as well as industrial wine and cheese manufacturing facilities. This course meets General Education requirements: Scientific Understanding, and new Fall 2017 Natural Sciences and Natural Sciences Lab.Typically Offered Summer only.
Level: UG
Credit Hours: 3

Ferris Equivalencies:

Department: BIOL