FER 2003 - Fermented Foods Science

4 Credits

Explores the history and science of fermented foods. Course includes food fermentation lab experiences with dairy, vegetables, sugars and grains. Examines how fermented foods have been used for preservation of food, health attributes and cultural significance. Note: This course was previously listed as FER 203.

Prerequisite(s): Demonstrate college readiness in English; see ACC College-Level English Placement Guide.

Corequisite(s): ENG 0094; not required if demonstrate college readiness in English