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College of Agricultural Sciences

Course Details as of for the Campus
DISCLAIMER: Future term data are continually updated. Check the web frequently for current information.

Course FST 480. TOPICS IN FERMENTATION (0-2).

Selected topics in fermentation science will be presented by department faculty and invited outside experts. Topics and format will change each quarter. Students may take the course for 1 or 2 credits as the topics change. Lec/lab. This course is repeatable for a maximum of 8 credits.

For more information, contact: ROBERT McGORRIN, 100 WGND, 541-737-3131

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- Prereq may be taken prior to or simultaneously with this course.



Schedule
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TermCRNSecCrP/NInstructorDay/Time/DateLocationCampus FYE TypeStatusCapCurrAvailWL CapWL CurrWL AvailSection TitleFeesRestrictionsComments
F15184790011 P/N Goddik, L. W 1100-1450
9/24/15-12/4/15
WITH 159 Corv LaboratoryOpen 20 10 10 5 0 5 T/ CHEESEMAKING Major/Minor/Option Restrictions: +141, +635 (Fermentation Science, Enology and Viticulture)

Textbooks

F15198940021 P/N Goddik, L. W 1100-1450
9/24/15-12/4/15
WITH 159C Corv LaboratoryOpen 15 0 15 5 0 5 T/ CHEESEMAKING Major/Minor/Option Restrictions: +141, +635 (Fermentation Science, Enology and Viticulture)

Textbooks

W16401560011 P/N Staff TR 1700-1750
1/4/16-3/11/16
WGND 106 Corv LectureOpen 80 0 80 0 0 0 ST/ PROFILES IN BREWING Major/Minor/Option Restrictions: +135 (Food Science and Technology)
Sp16583690011 Bakalinsky, A. W 1600-1650
3/28/16-6/3/16
TBA Corv LectureOpen 29 0 29 0 0 0 T/PHYSIOLOGY OF YEAST VITALITY

DISCLAIMER: Future term data are continually updated. Check the web frequently for current information.

 
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