Objectives and Requirements:
The objective of the course is to provide the students with knowledge of fermentation processes of beer, rice wine, soy sauce, fermented Tofu. This course focuses on the production processes of the products listed above and the biochemical changes during manufacturing which the students are required to grasp.
Contents：
Introduction；beer; rice wine； soy sauce； fermented Tofu
Credit(s): 1.5 (1 Lecture 0.5 Lab)
Prerequisite Course(s): Introduction to Food Processing Food Microbiology, Biochemistry
