[{"run_id":"20260906T231458-5fdd2fff","semester":"1272","observed_at":"2026-09-06 23:14:58.172943+00:00","record_version_id":"ed784b7bf55bcf7ed57a25a205a3f4c5a6b5219135498f9b669e7c8e4c2c33c9","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"20260907T155543-ce3781c4","semester":"1272","observed_at":"2026-09-07 15:55:43.033547+00:00","record_version_id":"ed784b7bf55bcf7ed57a25a205a3f4c5a6b5219135498f9b669e7c8e4c2c33c9","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-03b0bbb9723907cf3d1b41cf0bb34837dc398e42","semester":"1262","observed_at":"2025-04-16 05:20:33.104844+00:00","record_version_id":"eaccc57cb341f6d12b9a2d088ccaefd2e2cf1d8395fe3d1f5a3454446038de5d","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-0837245627eb714ae6bb0375f7abe8f41042011f","semester":"1262","observed_at":"2025-04-16 05:20:33.104844+00:00","record_version_id":"eaccc57cb341f6d12b9a2d088ccaefd2e2cf1d8395fe3d1f5a3454446038de5d","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-08c92e359bbbc110b0778b7e0b15d6f40000e6b1","semester":"1262","observed_at":"2025-08-21 07:05:14.730696+00:00","record_version_id":"9a332640ea74faf6b3871e589e0b877d7041ebf7a05e9687e292fc6028d209db","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-0944d76440dc778fbb89626058c10451009ce9c6","semester":"1262","observed_at":"2025-05-21 03:36:18.194118+00:00","record_version_id":"d3bbf85ae134c56d0d7c8c5253bcd25b25dadf66664238f584c95c2d52847ab3","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-0a7f4bce29c816ef4d3d71b4eb8a2a3e15e33cc1","semester":"1262","observed_at":"2025-06-18 20:04:02.695444+00:00","record_version_id":"b0e7303f701c0062f70449279418a0437cd5c3a7a26800c57dd703141033ff25","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-0ab917f827a7de22ebdc1087114d377a31c4687b","semester":"1262","observed_at":"2025-05-22 02:11:02.531191+00:00","record_version_id":"5dd6b19c97b8ff8d2d6483a163e1fe3527bc41453f5c5aeeea659a95661a9033","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-0c40ecab4b6db9333d1f18aef816e3ee659e300c","semester":"1262","observed_at":"2025-05-25 18:02:34.797617+00:00","record_version_id":"7f9044605783b0f971f16a1ccf12bec94cf82a960d1589e6bef45eb0f4b90b55","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-0cb4d29a588ec7f11c7e00b7cf5dc3a0d23d0349","semester":"1266","observed_at":"2026-01-22 01:00:26.555427+00:00","record_version_id":"9c4b8de0c0601e5794304dd9866031877fbe66f790ff64a5273c176eaf63da11","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-11c30ec39e91498cbfcf3a923c53a4b03e387280","semester":"1262","observed_at":"2025-07-20 04:58:26.847117+00:00","record_version_id":"bc3a67e3ac902756bb18c951bf8117d1a97c166d5fde60bf68c24e3d12ed20c8","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-13cd500edf2587e9a3428f326253738fbea965ea","semester":"1264","observed_at":"2025-12-14 04:50:04.653658+00:00","record_version_id":"e7fe278523c399cc5fb4189370e9c8677c5625acc133353f1fa1e1759fbe9b58","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-1da08b2de39f05e6bc877c189fc2fd6eeda563f5","semester":"1262","observed_at":"2025-07-01 00:03:56.707251+00:00","record_version_id":"2c1677dba9e3c4ef70556889947347b554bfb1837e28c7e855b8f4af29906592","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-2031af47efe133b0e7877f433286ff07385afc41","semester":"1262","observed_at":"2025-07-02 20:16:45.749584+00:00","record_version_id":"7d928b749d01941e4037e2ae7eec128cb5c9f6bd468223d71d5a4701e3995b68","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-238eba6f32fbc30407f616dd0628ff02a2a824dd","semester":"1262","observed_at":"2025-08-17 05:15:07.788352+00:00","record_version_id":"29945f45f5487b78dc018d117d6d59561a1f7abd08c21dca2c86d6d6e1a4f663","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-25f0ff56bc4d80f8a8afa1a0bcce8dae6fddb5e5","semester":"1262","observed_at":"2025-05-25 17:20:25.942090+00:00","record_version_id":"af87c57c6574299517281e344bce02931edd836245f697b867e3591ce2de8c01","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-2923f91826ce253b7aeefa9f75b4a39fe4c80ff0","semester":"1262","observed_at":"2025-08-10 05:10:25.938416+00:00","record_version_id":"0454eb123109de5a79e21d6902197d2616c978bcf8c90355767fd07a85bcd574","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-2a05214a4023e0157fa6f7d188c85308f714176c","semester":"1262","observed_at":"2025-09-07 04:56:38.255315+00:00","record_version_id":"b4181aab9468038c53ffe6dbbf1285e3c82e1f8b33e157d6cbc22532977c133b","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-2b1b8e39131de92b94620b25c5bbb25690efed4c","semester":"1262","observed_at":"2025-06-01 07:54:53.913454+00:00","record_version_id":"7482adfa9ff5e6ebb87658a5b0dd5fc1ce2c15cc4a661d35c17b5e0e8aa50eed","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-33a1225644e5a5855d60f66e65413946e72fedf4","semester":"1262","observed_at":"2025-06-22 01:52:05.152650+00:00","record_version_id":"4b18dcb549d8002e7fe47e99a12be65c838ea553e591925c93e828a603365866","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-3b89c83dbf5208e13756184de1f2b2d0c09af35f","semester":"1262","observed_at":"2025-06-30 06:40:10.235522+00:00","record_version_id":"38277e0b9c205e1f4f314294c42be4687120737f119043c374bcd96db62cebe7","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-3c3eebf7f35c39364b445a2fa5a112ce28dbb4a1","semester":"1262","observed_at":"2025-06-01 17:03:59.062985+00:00","record_version_id":"f7c0e1301484f76519f0c24017c26a13b1d2cc50c1fbe00f7a9d929d71b2c8f2","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-3fa4dd71391f1c9cf4ab2216680bbc428689f92d","semester":"1262","observed_at":"2025-05-25 01:15:58.180530+00:00","record_version_id":"a97364a88fbd95a539c860e1ec17f408653f9cbdc991b89c2b42d55e47bd37ac","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-4040aa216da722a34483f68fc1e129ea571ae08d","semester":"1262","observed_at":"2025-06-01 07:27:39.695506+00:00","record_version_id":"79c0f10d5bc6f51f8d89cf74a33d89f76e476d06c7991ae5d4932648f183a8fd","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-454d53cd690294459f8ad0793cc3ed562060e56c","semester":"1262","observed_at":"2025-05-25 01:34:00.536004+00:00","record_version_id":"38e088240ee67fef8c6ecf908a87f9d518102cad39d071165051884920f9563a","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-486f091e051fdb4ccdb80ee7b4fb0a5814510324","semester":"1264","observed_at":"2025-11-16 05:32:31.273726+00:00","record_version_id":"4987d3149c76327316c71e4c3306484a87a4ac7724477ecf157f29d3d2a0b0e6","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-50393cfc5fd5598d4f4731ef1919f2ff53af07d9","semester":"1262","observed_at":"2025-06-30 06:05:57.438846+00:00","record_version_id":"2a5a1c9de9223ba709dd04ca662e640f6265d67415c0edd4f41e3aff881f2d30","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-50f6947786b208c800db8bbd0cec84a8f0f187d2","semester":"1262","observed_at":"2025-06-02 03:49:42.915428+00:00","record_version_id":"9aae9325a4d3f00419aeaaaa4b1dad935d3692898e550281d2cf807d200f1887","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-51d86ed4082dced3803c295419b0ec8440942016","semester":"1264","observed_at":"2025-11-12 04:50:41.141307+00:00","record_version_id":"0b6135142d8dc0a2fbc8c71834c79a208f206130df02b27e5008e1f48cb6dd1d","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-53101bd1c10db0d00d094e4c9154d4c244ff23d9","semester":"1262","observed_at":"2025-10-05 04:58:05.366968+00:00","record_version_id":"12bc95d0f0957d0570fafb8768ca3c792a38461028f23bd1385225c006618ab1","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-58751151c564e11c5cb8aedd3a2d3527c22f73eb","semester":"1262","observed_at":"2025-06-01 06:59:01.536576+00:00","record_version_id":"be48b530d4269e9a02a060c1b2cb485d9cc7f94c1e1835e5fe6dbb3f39fd8579","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-5c4c8d3701a333ba4ddadef7d0b5dde8440fcdf0","semester":"1262","observed_at":"2025-06-01 01:57:51.256704+00:00","record_version_id":"440ec5c545bd97911e92a60ff8c7eccf6d4c818dea0165625245779e4dd65c70","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-5d20d9f81651d3c83fcaa2fd10870ce6e5d5a685","semester":"1262","observed_at":"2025-05-21 16:48:48.484741+00:00","record_version_id":"df72ba3cf09e41fe79d7fba0e8168dc9227ee77598f61049f896804c9fa39b1f","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-5feaebf2ab37051c86ad360cc0fa0d7e0e2ea295","semester":"1262","observed_at":"2025-05-24 15:58:23.378859+00:00","record_version_id":"24f05b4fa1c3761063ae76d121dd3607790b79556618b517428e37533e2bae06","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-60949965544fce098cc006354e201149005fb77b","semester":"1264","observed_at":"2025-10-26 05:07:14.077864+00:00","record_version_id":"d384eb8b88fe1e49585578b687730082f3b18e2351e68aec824887740f1ffb24","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-639225ac3addf8522f1d30cb4fe26054ea7f8c49","semester":"1262","observed_at":"2025-06-01 08:14:42.497608+00:00","record_version_id":"b5526fa384b78f5a826c77e287fefbd7ca490fcaba4ff864a5c6f08569920a4e","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-64093b17b3a9c67a41aa33eb37adb53ec38df714","semester":"1262","observed_at":"2025-05-22 02:11:02.531191+00:00","record_version_id":"cb8cbf79b188dd7aaebd9b108490a85bd5415db5442867be22acb1c7302c9d0a","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-6885b56099f55e08aa0205546369fb0381d50e13","semester":"1262","observed_at":"2025-07-13 04:59:22.367394+00:00","record_version_id":"b746383f331e490376d14aa24c4a2e4094bc0abf985990654aad24a96bf5eb02","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-69d4b2b16e8268f75b6390b3a0e2ce8bf73999da","semester":"1262","observed_at":"2025-06-30 03:21:29.925498+00:00","record_version_id":"0d17b09863701a63479dbde2554e176499c1e3b215ecf715a88284a41327bbce","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-6b29c3e0673b2f9a736d2363db5409e03d5b3ed4","semester":"1264","observed_at":"2025-12-03 12:33:41.418072+00:00","record_version_id":"4d1a24910bc2dc4a8d52dbe2e071556266628f292a1d363ad8c8b120fcc71d06","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-73259984748de484976ef2ad56ad7ab3d4cb4518","semester":"1262","observed_at":"2025-06-26 08:27:56.461216+00:00","record_version_id":"b291a7a65bd34add542a0d399f88c2d660a7688ca35ecfb1b94b956965ee6ef5","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-741602fbc6252c232a0b9e6bc1a9ae3101625f5a","semester":"1262","observed_at":"2025-06-30 22:49:32.522034+00:00","record_version_id":"c2f82a0bcf9dfd60d96ce1a4d0b4d77be447ccd0c2d0ae2d0a086d0d4f11f558","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-7774f45558276ec29bf626e58fffb4a27bdbb2a9","semester":"1264","observed_at":"2025-11-01 11:49:36.359151+00:00","record_version_id":"9639477832956fb7b5fc1e79715328ee387b7ff385dfe15a0a135e71a8f07bc0","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-7ab7c5e783fc8ebef8b8ee8cea019ee37a72ce74","semester":"1262","observed_at":"2025-09-28 04:58:07.340658+00:00","record_version_id":"ccda38921feb8c7fe877041473f6c406b662e8c55b670f94827edd1bf88dfceb","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-7b2f22d83ea05055ab90dcb77dc802382cccc6f7","semester":"1262","observed_at":"2025-05-21 17:56:46.096741+00:00","record_version_id":"4307e9e02edb96cb5e0f22f978ced6d55f6fd6fbcec3d6f3ea7fd76852549704","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-7ca1175502be18eb51f7b016818a884a43fd4ebb","semester":"1262","observed_at":"2025-07-29 06:28:23.644795+00:00","record_version_id":"814ada44ea7438479be1e92b7c092b0203d26799c4cd5672f3ad17958177d6c6","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-7d8cee5e42602ad9ba5dc0322085af2fa0dffaac","semester":"1262","observed_at":"2025-05-22 01:15:19.291664+00:00","record_version_id":"735947d8140d7994b34edfbba329838e580e20d05559b09e755ccee21e9d7d51","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-81a0d6a7f668c98c59bd05fa988aa079c5ad1f68","semester":"1262","observed_at":"2025-05-31 07:49:50.419452+00:00","record_version_id":"b6cfe5dc93bd7b3f01641e09558c5cbb8db4a32a441b4d84e12cca2d7d72f926","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-82f31c08c746a214872494cde6ecaeb9330441b4","semester":"1262","observed_at":"2025-06-17 21:26:08.547156+00:00","record_version_id":"55f0607d1709fe7e3640609f2a1748398f69fe8ecdb64c48c68a3fb004cd24b9","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-84c248343c5a99ab42c5616c594812a5e3e31cbb","semester":"1262","observed_at":"2025-07-04 06:00:07.487827+00:00","record_version_id":"8fd5b7dbb1b87d9b3db675777c2b1a589f3eb1da01828958a8be40b8077b2ea1","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-86334e7275e315853287e8580c35456c68df800b","semester":"1262","observed_at":"2025-05-22 06:53:03.336354+00:00","record_version_id":"9a9536793489a8c63b78319ec5be0e5c9aa6f9affd02509b32ebe9e6613252f8","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-8686dc1664f93a6c05f50321410961b39b12f91b","semester":"1262","observed_at":"2025-05-28 10:17:41.595894+00:00","record_version_id":"3640c54991e4ae1d128ccb7ad188fb62f31f0db7789ba2130fbc53999cf7f42d","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-86d941366886c9a14a2581c04e20d0bdd25e1b02","semester":"1262","observed_at":"2025-08-31 04:54:14.656039+00:00","record_version_id":"28b0c1fd7f90766f46c76dea9e3821db6c53dee030099bb5ec222f5f67271aa3","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-8ba1d2e6cfbb1525b4f9f769ec164fb6ad0f237a","semester":"1262","observed_at":"2025-06-02 05:22:45.010398+00:00","record_version_id":"60e812a74586b321ca5aa8248e09f47791de2c4f786381a88b1e9684190c28f0","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-90e5aa456689a3b222016c05c319bbcd0bddd453","semester":"1262","observed_at":"2025-05-25 02:00:10.037905+00:00","record_version_id":"ccdfb0830e2068a8ac407c7e6534fa65c00fe8f74b8acb52ef5fe1f2d5d36a66","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-92d960aa7e4cd6e4c9ac8b2e232092904038e9e4","semester":"1262","observed_at":"2025-06-08 01:50:46.451351+00:00","record_version_id":"d68ce1774655c08afe6caa77d0ac3ab90da96e65e2fd34e4a7c4eed48b7f3769","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-94002ae588a8f71eca6d64105f2e603e8587293b","semester":"1262","observed_at":"2025-05-21 09:01:16.021508+00:00","record_version_id":"9e07a6f304771efbc477447f6986036a128819a2a4f50d0b7ed85dd4599c2251","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-9dd575e013c5c6e000ab3ad2d1288cc1dd9c96dc","semester":"1264","observed_at":"2025-12-21 04:47:46.589081+00:00","record_version_id":"424ee57af4186f4c7ca5c8416824d00a65d5e39becaf5046fb9b9b5a5487f158","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-a1ea26ed78cbd6e94bc3221e50a6ed9b6bf43871","semester":"1262","observed_at":"2025-05-25 09:16:55.180581+00:00","record_version_id":"4aa6245b5e9d76440ecba7e7c7960f42ec0fb754b92c9f9d87d9385ef3b90d82","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-a76a3505853d5ea9c13bb98472b87361d469e2ee","semester":"1262","observed_at":"2025-05-28 18:03:41.793846+00:00","record_version_id":"d4b04faffba702173a3da207e577e824175c7caab58be2bf9ca6b0dd8a8e1143","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-b285d591f6acf3aa1910e02edc297664db86eb8c","semester":"1262","observed_at":"2025-06-10 22:48:22.460295+00:00","record_version_id":"74b80957034bc2c08985c99f45d2e0436b457fcd1cc2c34d949efb46416ec236","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-b79af756e4f00ba98231feb859ed8e98239eb811","semester":"1262","observed_at":"2025-05-22 02:47:56.931581+00:00","record_version_id":"650466afce1d2c13346fe83516fec67f05c1c31e059b4c1db4adeae2d65202dd","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-b89e05b94730c6471439082d9279c0a834a4aeec","semester":"1262","observed_at":"2025-08-26 20:25:42.325239+00:00","record_version_id":"4432447e830d24bd507453fd4ef9f62780559ac42d204a00b00a1c02b3054485","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-b9279a12d1f2688df9e556183c94d41a89e431dc","semester":"1262","observed_at":"2025-07-06 01:49:47.203835+00:00","record_version_id":"82590fc4bec85e499aa26a1ca5b318ee4afb50e07b6695c55d303f800be3613d","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-bbdc905e96cc681a5e9a8b02c795b682206e36d1","semester":"1262","observed_at":"2025-06-25 08:02:45.445730+00:00","record_version_id":"3e85444e78b5c09bf9b28521e5388e7ae258f1e726b3df2f1ed9e554ef6fd327","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-bde225b5243a13d81827aa173e39c78a652b54a0","semester":"1262","observed_at":"2025-05-23 07:22:33.219345+00:00","record_version_id":"bc87c3d8a8788f29ae294140d06cf9754f1c8cdd0d6f006fcc6b1713dc381e41","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-c1fac4cbfde737f4f4ac02cdf15e6f5a9b5b676d","semester":"1262","observed_at":"2025-05-22 01:15:19.291664+00:00","record_version_id":"735947d8140d7994b34edfbba329838e580e20d05559b09e755ccee21e9d7d51","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-c6b62be45f8a13cba109ef2a7741b9cd9a6b8272","semester":"1262","observed_at":"2025-08-24 08:48:09.035112+00:00","record_version_id":"19ea118bc0d8cc782c55d0995196873508f2e887fdaa39104f9180aa18a8c702","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-cc83f62cb6db61f39320916d819ad48ce55cd96d","semester":"1262","observed_at":"2025-05-22 00:45:35.735230+00:00","record_version_id":"e72e463944be77ee6e4036395b2529c499552b800ebe6098dce57add084acd66","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-d33818a01b6b4c5e2902e704da6e5b713742d4dc","semester":"1262","observed_at":"2025-10-13 10:46:24.251475+00:00","record_version_id":"0f5fd2cb3c8e6063635d2887133d803d565420bc94b4c6f75596971e069d2782","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-d3c17db9832d3064916046caf891dd23f10b1bb9","semester":"1262","observed_at":"2025-08-26 11:30:42.288639+00:00","record_version_id":"800fdcb431b74c525a15a2cbb6d51d70bfe6e191e4ffddfb14b8abb3156435b5","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-d4ee226dc44268e9b6767fb9f5f20343322f494b","semester":"1262","observed_at":"2025-06-15 01:52:23.911697+00:00","record_version_id":"a18aa7116df37842f190251677686e1a1bf09b24c5d51a3dd754d0ea542842a3","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-d8f9fc7f136e2033556d9d65bbdbdf33425dbdc9","semester":"1262","observed_at":"2025-05-28 16:48:12.400438+00:00","record_version_id":"e45181c3eb6a391c1a21b8eb44592b7807ee11ea46daf7284be411e19036bbe5","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-dbbc9739c616c3846b2e796e00a36fa41225f7d8","semester":"1262","observed_at":"2025-06-01 17:47:19.325144+00:00","record_version_id":"363c07a03d7513fe087ba63361723ca9759a4df27863355963adc05ff8225de3","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-dbe5f2d24b48c3177297a3d69c553cc9d1194bac","semester":"1262","observed_at":"2025-09-14 05:00:27.366070+00:00","record_version_id":"2b7e5d72c781c3e5b416d103433d2335604af77f03bfd1036ec61864f72acce8","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-dd357dc2758e9e282c30988a527ce37de92593b9","semester":"1264","observed_at":"2025-10-19 01:39:41.951404+00:00","record_version_id":"e41b488cd915e24913aaddd00c7d78fed855afc4f0c15607e90bab07c2d39cc0","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-de74de559e409a3fe668685e28043b888d2e6841","semester":"1262","observed_at":"2025-06-27 07:38:50.882897+00:00","record_version_id":"cf883f1fed7185eac6d5b73cd9033ed3b37abbc5b2c2fd62b2709f9d12ea70c6","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-deca7188cf536ade3203cd88b52a45e92a059617","semester":"1262","observed_at":"2025-06-27 00:37:46.087071+00:00","record_version_id":"762ff0691e7812cae9a5cddda8f02b27fd925d7e60255a04ae30dfbc161a074d","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-df60fa9ac3931c5612b0fa641b7a6f5fbec86fab","semester":"1262","observed_at":"2025-05-24 06:36:37.554678+00:00","record_version_id":"3863dd9bcdc1fb4bd558bf467836f4d2b482814d14e33b72f924aa5d20286dd8","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-e339da2d849aaf8bb4dceca07a84728af23cf755","semester":"1262","observed_at":"2025-07-23 08:49:22.748925+00:00","record_version_id":"ce53ccdf32634b2ac7a24293d55edc05f46096656d4895a745552999567b63e3","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-e934b1784835f5d36ae9b7ef0992b11e72c39142","semester":"1262","observed_at":"2025-06-01 06:21:25.219533+00:00","record_version_id":"b821f39799350453f436be013f30316b12dfdc763415a0b226de9833db3fc5ce","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-ef471690c082448deebd2687eab84b0b78813c36","semester":"1262","observed_at":"2025-06-29 01:47:56.317645+00:00","record_version_id":"1dd68cc4f30c43efa466694323721212b264bffa9fee9de4f0c5eaf257ef9e3e","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-efc4e8e2cd7c3f68e059a308990c00c77c7611eb","semester":"1264","observed_at":"2025-10-16 05:48:13.935141+00:00","record_version_id":"44c4ce1ec360735d07c01230917207fcc615235f9cce55d02aebfd4f302f84a8","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"},{"run_id":"legacy-f18b7749725097d41f69c60779ff38cf073b93b3","semester":"1262","observed_at":"2025-05-21 19:52:03.259353+00:00","record_version_id":"88f4d60df47e634262cb96e6a7c72213e1dc4778281fb574b9c28ee449409d5a","course_id":"FOODSCI 550","course_uid":"course_abf31e6e80a1936d51d19da6","catalog_version_id":"a738b73f34b7d3f2b8401c045ec592d0042f01c5a220414b5d1af09b8fee7a82","course_number":550,"subjects":["FOODSCI"],"title":"FERMENTED FOODS AND BEVERAGES","description":"Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.","requirements_text":"FOOD SCI 150"}]