FST-4644: Fermentation Microbiology
Description: Physiology, biochemistry, and genetics of microorganisms used for production of food ingredients, fermented foods, and beverages. How microorganisms are used in fermentation and the effects of processing and manufacturing conditions on production of fermented foods.
Pathways: N/A
Course Hours: 2 credits
Corequisites: N/A
Crosslist: N/A
Repeatability: N/A
Sections Taught: 2
Average GPA: 3.05 (rounds to B)
Strict A Rate (No A-) : 23.10%
Average Withdrawal Rate: 0.00%
| Monica A Ponder | 2020 | 23.1% | 62.1% | 14.9% | 0.0% | 0.0% | 0.0% | 3.05 | 2 |