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This is an advanced course with a focus on topics in food fermentation. This course will integrate principles of food microbiology, biochemistry, and discussion of food fermentation processing. Areas covered include microorganisms involved in fermentation; dairy, meat, vegetable, cereal grain, fruit and unique fermented foods and their processing, and food safety aspects of fermented foods. Prereq: CFS 370 or MICR 350 or MICR 453. {Also available for graduate credit - See CFS 672.}.