FST-4654: Food and Beverage Fermentation
Description: Introduction to the broad range of fermented foods and beverages. Defining quality parameters of fermented foods and beverages. In-depth examination of the processing methods and equipment employed in commercial-scale production of fermented foods and beverages. Historical, cultural, sensory, and nutritional attributes of fermented foods and beverages. Course requirements may be satisfied by taking FST 3604 or FST 4504 prior to or concurrent with course.
Pathways: N/A
Course Hours: 2 credits
Corequisites: FST-4644
Crosslist: N/A
Repeatability: N/A
Sections Taught: 2
Average GPA: 3.84 (rounds to A-)
Strict A Rate (No A-) : 78.33%
Average Withdrawal Rate: 5.56%
| Martha D Calvert | 2021 | 66.7% | 22.2% | 0.0% | 0.0% | 0.0% | 11.1% | 3.71 | 1 |
| Amanda C Stewart | 2020 | 100.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 3.97 | 1 |