[{"run_id":"20260906T231458-5fdd2fff","semester":"1272","observed_at":"2026-09-06 23:14:58.172943+00:00","record_version_id":"8a059268e550b2c4826e82f901232589b6049d906ff8d99ab07f1c9a937a7a27","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"6af9dfca829a72730d6d39cf19c79962136434aff92dba465bf78fe8428c8d40","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Requires completion or concurrent enrollment inFOOD SCI 550. Enrollment limited to students 21 years of age or older.","requirements_text":"Consent of instructor"},{"run_id":"20260907T155543-ce3781c4","semester":"1272","observed_at":"2026-09-07 15:55:43.033547+00:00","record_version_id":"8a059268e550b2c4826e82f901232589b6049d906ff8d99ab07f1c9a937a7a27","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"6af9dfca829a72730d6d39cf19c79962136434aff92dba465bf78fe8428c8d40","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Requires completion or concurrent enrollment inFOOD SCI 550. Enrollment limited to students 21 years of age or older.","requirements_text":"Consent of instructor"},{"run_id":"legacy-03b0bbb9723907cf3d1b41cf0bb34837dc398e42","semester":"1262","observed_at":"2025-04-16 05:20:33.104844+00:00","record_version_id":"480fe208ad58513f019c96e1a3603b161ea0e3111e3dbab21d88d6e56c04fa6c","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-0837245627eb714ae6bb0375f7abe8f41042011f","semester":"1262","observed_at":"2025-04-16 05:20:33.104844+00:00","record_version_id":"480fe208ad58513f019c96e1a3603b161ea0e3111e3dbab21d88d6e56c04fa6c","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-08c92e359bbbc110b0778b7e0b15d6f40000e6b1","semester":"1262","observed_at":"2025-08-21 07:05:14.730696+00:00","record_version_id":"515ff624c066f716b032860cc0027588ae207af82f170e751dc59e4c24037b7b","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-0944d76440dc778fbb89626058c10451009ce9c6","semester":"1262","observed_at":"2025-05-21 03:36:18.194118+00:00","record_version_id":"72670cedbb352dccfab2c9229a2bf35d0b5cb9b4559bce4abfd600b82fcf6525","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-0a7f4bce29c816ef4d3d71b4eb8a2a3e15e33cc1","semester":"1262","observed_at":"2025-06-18 20:04:02.695444+00:00","record_version_id":"d47dc0b6b4db3649ba15123d9e07b42684bd3d949ed1e09c3fc92e612d188ef8","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-0ab917f827a7de22ebdc1087114d377a31c4687b","semester":"1262","observed_at":"2025-05-22 02:11:02.531191+00:00","record_version_id":"aa4ebce0ed5951738216ca85eaa4328cf2dab0dad3bcd35f6a2af0764b84f61f","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-0c40ecab4b6db9333d1f18aef816e3ee659e300c","semester":"1262","observed_at":"2025-05-25 18:02:34.797617+00:00","record_version_id":"d9c6a6b1b9fe8d09b515d571d4d084b29692329d515dfab51b2aa9948dda2d41","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-0cb4d29a588ec7f11c7e00b7cf5dc3a0d23d0349","semester":"1266","observed_at":"2026-01-22 01:00:26.555427+00:00","record_version_id":"091f0db8b61e3eaee9a553260d9bdb9552d3fdd8a65ca9083bce92c40b53fd82","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-11c30ec39e91498cbfcf3a923c53a4b03e387280","semester":"1262","observed_at":"2025-07-20 04:58:26.847117+00:00","record_version_id":"0a4555d11d05b57ffe1dcb6acb59749865736e5a0239bd14bcc39dba467b304c","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-13cd500edf2587e9a3428f326253738fbea965ea","semester":"1264","observed_at":"2025-12-14 04:50:04.653658+00:00","record_version_id":"aa50128d7d831f05f22ae9275e1afbb8ac279cf281f9a39120f13bdeda1540e7","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-1da08b2de39f05e6bc877c189fc2fd6eeda563f5","semester":"1262","observed_at":"2025-07-01 00:03:56.707251+00:00","record_version_id":"d4b21262fd34b9f411434d58500b83c8f8834dbd0762aa313c3ec452538f56d1","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-2031af47efe133b0e7877f433286ff07385afc41","semester":"1262","observed_at":"2025-07-02 20:16:45.749584+00:00","record_version_id":"fcb5bccb45e7cd2f63c822a84e9c6744acf73d036af9b28943558d62dfe31c18","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-238eba6f32fbc30407f616dd0628ff02a2a824dd","semester":"1262","observed_at":"2025-08-17 05:15:07.788352+00:00","record_version_id":"4ed687eb3633061ba1559bca47d217035fa0a296f22a6016c7864112cc0c2490","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-25f0ff56bc4d80f8a8afa1a0bcce8dae6fddb5e5","semester":"1262","observed_at":"2025-05-25 17:20:25.942090+00:00","record_version_id":"54c3a53a20a03cdb70be7daca5dd9f69d1fb197ad4629f02e260596ab774f3af","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-2923f91826ce253b7aeefa9f75b4a39fe4c80ff0","semester":"1262","observed_at":"2025-08-10 05:10:25.938416+00:00","record_version_id":"ef87254f75bbb6cc11cc75068b5beb45031e6275b94dfdf48adb5417f49dadc0","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-2a05214a4023e0157fa6f7d188c85308f714176c","semester":"1262","observed_at":"2025-09-07 04:56:38.255315+00:00","record_version_id":"aec914095366c6b2ce8cc3036f26ecc8912c71c187ea85654053d39c40f5259c","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-2b1b8e39131de92b94620b25c5bbb25690efed4c","semester":"1262","observed_at":"2025-06-01 07:54:53.913454+00:00","record_version_id":"1d3c631ced9893efa1d6d31aa210165f4db45300ff0d9b6bda9bc0687fbfbd1a","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-33a1225644e5a5855d60f66e65413946e72fedf4","semester":"1262","observed_at":"2025-06-22 01:52:05.152650+00:00","record_version_id":"59617d485b5e937ab42baf93888906aad2c2e39c48a9086d0f4f9c899b635389","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-3b89c83dbf5208e13756184de1f2b2d0c09af35f","semester":"1262","observed_at":"2025-06-30 06:40:10.235522+00:00","record_version_id":"47a8670c3fca099901f03ae4c3fe6d957fb66a774764138357c4c016dbfb9ac0","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-3c3eebf7f35c39364b445a2fa5a112ce28dbb4a1","semester":"1262","observed_at":"2025-06-01 17:03:59.062985+00:00","record_version_id":"fff2ab14e808241ba5b08e983232cc4bf7dab21f3e793c9a8c6e59eb29a848df","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-3fa4dd71391f1c9cf4ab2216680bbc428689f92d","semester":"1262","observed_at":"2025-05-25 01:15:58.180530+00:00","record_version_id":"ede759f0ef8c7e50c41eae9df37da5573d92d39c93c51d8e671c57dab35b7e91","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-4040aa216da722a34483f68fc1e129ea571ae08d","semester":"1262","observed_at":"2025-06-01 07:27:39.695506+00:00","record_version_id":"41cdb971ff6a5bcefbe57db59b899341db912aa1d17ee33e5fb8a561e7bc34a3","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-454d53cd690294459f8ad0793cc3ed562060e56c","semester":"1262","observed_at":"2025-05-25 01:34:00.536004+00:00","record_version_id":"2b6ed1c2e74ee9752c87de5d8a73fab4c3045d3ebf193bf7589f3471e2d07126","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-486f091e051fdb4ccdb80ee7b4fb0a5814510324","semester":"1264","observed_at":"2025-11-16 05:32:31.273726+00:00","record_version_id":"88a14db51958c024588436b3039b0bdd5e13d38514b52adeaaaf5059f50232e6","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-50393cfc5fd5598d4f4731ef1919f2ff53af07d9","semester":"1262","observed_at":"2025-06-30 06:05:57.438846+00:00","record_version_id":"1ba40acc64d128d8bc9ab064bf0b7185f7e018df1d6689410753ceb6eb73de9c","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-50f6947786b208c800db8bbd0cec84a8f0f187d2","semester":"1262","observed_at":"2025-06-02 03:49:42.915428+00:00","record_version_id":"fe2603eecffcee90b95fcffcb3c77a53cd39e8668b706e36e69bfc7b44416428","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-51d86ed4082dced3803c295419b0ec8440942016","semester":"1264","observed_at":"2025-11-12 04:50:41.141307+00:00","record_version_id":"7781c7deaa1627308832b1f257fdb530f0924a103ec4bf01b0ce63287fecca77","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-53101bd1c10db0d00d094e4c9154d4c244ff23d9","semester":"1262","observed_at":"2025-10-05 04:58:05.366968+00:00","record_version_id":"efd6e83d5d9a93a1d0040097e7b626a359fae1437edc2b66834b3b844e7c1b4e","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-58751151c564e11c5cb8aedd3a2d3527c22f73eb","semester":"1262","observed_at":"2025-06-01 06:59:01.536576+00:00","record_version_id":"fd33989266e97bea2a09ac438687d4ca72d42744a99e2760e4489a5fe354681e","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-5c4c8d3701a333ba4ddadef7d0b5dde8440fcdf0","semester":"1262","observed_at":"2025-06-01 01:57:51.256704+00:00","record_version_id":"499cd0dedf77a8e03da12c5176c31bf4017fa6b51e1c256c2b7b4134f821fa4e","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-5d20d9f81651d3c83fcaa2fd10870ce6e5d5a685","semester":"1262","observed_at":"2025-05-21 16:48:48.484741+00:00","record_version_id":"ddd05290bf88e36e5ae0a5a1073eef2b0b2b034ed79fc86db1308c7bfbd6e6b8","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-5feaebf2ab37051c86ad360cc0fa0d7e0e2ea295","semester":"1262","observed_at":"2025-05-24 15:58:23.378859+00:00","record_version_id":"b63e048c5ae910be600b54503d28637b554ef76c6a3a9827ab2cd93bcc155831","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-60949965544fce098cc006354e201149005fb77b","semester":"1264","observed_at":"2025-10-26 05:07:14.077864+00:00","record_version_id":"18fc875da5cbfa6512b98936c12cc17d46e37a52b455010892ba73b2e4636244","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-639225ac3addf8522f1d30cb4fe26054ea7f8c49","semester":"1262","observed_at":"2025-06-01 08:14:42.497608+00:00","record_version_id":"3550aa34c0bdb31134869aa72911f5c9aab4a5a9e139dba3e898fcf7952fe199","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-64093b17b3a9c67a41aa33eb37adb53ec38df714","semester":"1262","observed_at":"2025-05-22 02:11:02.531191+00:00","record_version_id":"c590130bf4373db5380c16efff109c1011a95cb88e09ebd8362574a697b7da1c","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-6885b56099f55e08aa0205546369fb0381d50e13","semester":"1262","observed_at":"2025-07-13 04:59:22.367394+00:00","record_version_id":"0d6dff20fa70c886cef73eb134c3d32d9312589575a91c613e765a98421d5629","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-69d4b2b16e8268f75b6390b3a0e2ce8bf73999da","semester":"1262","observed_at":"2025-06-30 03:21:29.925498+00:00","record_version_id":"4a0843d39fa3caab77a6917821ee40484bd7a1e604e7c71c1cc4adfde37981c2","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-6b29c3e0673b2f9a736d2363db5409e03d5b3ed4","semester":"1264","observed_at":"2025-12-03 12:33:41.418072+00:00","record_version_id":"fb902f94ed696bdaca57ce9e663ec1634cc662b343de7b5e74b6ca2efdf14c20","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-73259984748de484976ef2ad56ad7ab3d4cb4518","semester":"1262","observed_at":"2025-06-26 08:27:56.461216+00:00","record_version_id":"c77715d9f78a6d0ac29a373ca62d0aef97db846306fc8bb2b10615e09162ad67","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-741602fbc6252c232a0b9e6bc1a9ae3101625f5a","semester":"1262","observed_at":"2025-06-30 22:49:32.522034+00:00","record_version_id":"c3adc0083b2b79fd3e066168816e4077f8bd7045618e67d4945d9ee2b7b2ac50","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-7774f45558276ec29bf626e58fffb4a27bdbb2a9","semester":"1264","observed_at":"2025-11-01 11:49:36.359151+00:00","record_version_id":"b7be117dd38d9ac8b12e30fc348af182abc056daf1a9bb260a4716ba6f94ae22","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-7ab7c5e783fc8ebef8b8ee8cea019ee37a72ce74","semester":"1262","observed_at":"2025-09-28 04:58:07.340658+00:00","record_version_id":"c018c3932ea4f5e5241537e1b75ad2c7153377ff81eff13e3026610fe066ed7a","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-7b2f22d83ea05055ab90dcb77dc802382cccc6f7","semester":"1262","observed_at":"2025-05-21 17:56:46.096741+00:00","record_version_id":"9d66a6b01b18ae7626659ea8ad9788c15287f13b04554e61e7dc5fc6d13525c4","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-7ca1175502be18eb51f7b016818a884a43fd4ebb","semester":"1262","observed_at":"2025-07-29 06:28:23.644795+00:00","record_version_id":"3d179369b531e531b714eb76e663d0704467d4c6858d2d6c245c7bb24eaddc54","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-7d8cee5e42602ad9ba5dc0322085af2fa0dffaac","semester":"1262","observed_at":"2025-05-22 01:15:19.291664+00:00","record_version_id":"89e8f0a9645656f5dba93501fabec4e1896c4a9314d70bde1d82f7ce36367476","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-81a0d6a7f668c98c59bd05fa988aa079c5ad1f68","semester":"1262","observed_at":"2025-05-31 07:49:50.419452+00:00","record_version_id":"7dfc3e4dd39eaa014786be78f539fbd34d8dc5d8d43b3628b7502c589ea67e72","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-82f31c08c746a214872494cde6ecaeb9330441b4","semester":"1262","observed_at":"2025-06-17 21:26:08.547156+00:00","record_version_id":"751643b5a2f25ce11ab56b696d154d4e0373cf1e2e3c472b86164202cea7f779","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-84c248343c5a99ab42c5616c594812a5e3e31cbb","semester":"1262","observed_at":"2025-07-04 06:00:07.487827+00:00","record_version_id":"d7b46f39dcc3b2aaa2c67745f22600e0f1151c669e2de8703ef9edbbd43f50b2","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-86334e7275e315853287e8580c35456c68df800b","semester":"1262","observed_at":"2025-05-22 06:53:03.336354+00:00","record_version_id":"dc37f6896292e14a742a486f1d353c0a46c3c3f4b214d4ee11ec32cb11fd6079","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-8686dc1664f93a6c05f50321410961b39b12f91b","semester":"1262","observed_at":"2025-05-28 10:17:41.595894+00:00","record_version_id":"05a5758a9937bb7cc9cfb2f3e972ccdfa4c6ca671e77fd652bf4de4ff33167d9","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-86d941366886c9a14a2581c04e20d0bdd25e1b02","semester":"1262","observed_at":"2025-08-31 04:54:14.656039+00:00","record_version_id":"7bdc4e3879fb9705ba34d733f9ad4008ca8de82ad1964d46b376bd8688572d22","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-8ba1d2e6cfbb1525b4f9f769ec164fb6ad0f237a","semester":"1262","observed_at":"2025-06-02 05:22:45.010398+00:00","record_version_id":"ad47acd18ec72d14903a6be2e9a671c5e050263d9e150428d940cbcfab8e2615","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-90e5aa456689a3b222016c05c319bbcd0bddd453","semester":"1262","observed_at":"2025-05-25 02:00:10.037905+00:00","record_version_id":"68356c383930538219983eae8fd8737a2456f8d2cf06a26c9ef3d97463606dcb","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-92d960aa7e4cd6e4c9ac8b2e232092904038e9e4","semester":"1262","observed_at":"2025-06-08 01:50:46.451351+00:00","record_version_id":"5384ac8482c1031f9eaee8c1e0f59ac3b5ef6912c009ae873bb0be0e4aa7b283","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-94002ae588a8f71eca6d64105f2e603e8587293b","semester":"1262","observed_at":"2025-05-21 09:01:16.021508+00:00","record_version_id":"d527f075b690f4d8015c226e6b5cf5f18576adfee5c7e1bcb24cf07fac5cadf5","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-9dd575e013c5c6e000ab3ad2d1288cc1dd9c96dc","semester":"1264","observed_at":"2025-12-21 04:47:46.589081+00:00","record_version_id":"d022198aa5de1998dcf0bb972a7e2ca23750eecd9f6f3793801be0f688475760","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-a1ea26ed78cbd6e94bc3221e50a6ed9b6bf43871","semester":"1262","observed_at":"2025-05-25 09:16:55.180581+00:00","record_version_id":"9b2718f8867540d9f9858bf9f38bf80ea659d176ee2a03c836929459b17e464e","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-a76a3505853d5ea9c13bb98472b87361d469e2ee","semester":"1262","observed_at":"2025-05-28 18:03:41.793846+00:00","record_version_id":"d534351630686056d40e98eb518edb4ee5ced07591af21ac7701066b706a4c21","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-b285d591f6acf3aa1910e02edc297664db86eb8c","semester":"1262","observed_at":"2025-06-10 22:48:22.460295+00:00","record_version_id":"6cab83251d3eecdfa1362e4bc74d4d919d2368b3799c14d36a2e83e2f9ec56b7","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-b79af756e4f00ba98231feb859ed8e98239eb811","semester":"1262","observed_at":"2025-05-22 02:47:56.931581+00:00","record_version_id":"06ec44a0ccd7b28e27dcd5b59d08b4708f5657e6bc6bd4195e51d7caf8df812f","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-b89e05b94730c6471439082d9279c0a834a4aeec","semester":"1262","observed_at":"2025-08-26 20:25:42.325239+00:00","record_version_id":"e582feeb5e91e23a898aa314d4a8f6bb1a6f3375bea8dbd7021de4142c929bbd","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-b9279a12d1f2688df9e556183c94d41a89e431dc","semester":"1262","observed_at":"2025-07-06 01:49:47.203835+00:00","record_version_id":"98bcbfa490548c0bdac5a1cce6ec42fcac0a45585517461c05a8b15895ccf89e","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-bbdc905e96cc681a5e9a8b02c795b682206e36d1","semester":"1262","observed_at":"2025-06-25 08:02:45.445730+00:00","record_version_id":"4a5ee084fe55d032f6ae7ce173885a71e95d078c120a81883392331d5ae6d7f2","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-bde225b5243a13d81827aa173e39c78a652b54a0","semester":"1262","observed_at":"2025-05-23 07:22:33.219345+00:00","record_version_id":"50f4fdb02a344f528d29a51765103d3fc51f346768be0c3f295b607ec8b3d5c6","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-c1fac4cbfde737f4f4ac02cdf15e6f5a9b5b676d","semester":"1262","observed_at":"2025-05-22 01:15:19.291664+00:00","record_version_id":"89e8f0a9645656f5dba93501fabec4e1896c4a9314d70bde1d82f7ce36367476","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-c6b62be45f8a13cba109ef2a7741b9cd9a6b8272","semester":"1262","observed_at":"2025-08-24 08:48:09.035112+00:00","record_version_id":"f80ecf841afa4f08c40d0905253e3301685546c27483f18bf061e5c8c7551829","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-cc83f62cb6db61f39320916d819ad48ce55cd96d","semester":"1262","observed_at":"2025-05-22 00:45:35.735230+00:00","record_version_id":"c6b6e708f8d17b6cc801473619e760a1c5c2f4996907b82696b6ae5c824915d0","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-d33818a01b6b4c5e2902e704da6e5b713742d4dc","semester":"1262","observed_at":"2025-10-13 10:46:24.251475+00:00","record_version_id":"210d8af88206a9a409c82aa4e3e1509db44cfb292ebd37078aa070d01db1d944","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-d3c17db9832d3064916046caf891dd23f10b1bb9","semester":"1262","observed_at":"2025-08-26 11:30:42.288639+00:00","record_version_id":"304e5e04b7ebcae8a5dcc4265d09d6cec7dc1638884581e006e908f927a45417","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-d4ee226dc44268e9b6767fb9f5f20343322f494b","semester":"1262","observed_at":"2025-06-15 01:52:23.911697+00:00","record_version_id":"451690eda30157dbcb6b7617fe25b95416356acb91aaad31dc0f968e839908b4","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-d8f9fc7f136e2033556d9d65bbdbdf33425dbdc9","semester":"1262","observed_at":"2025-05-28 16:48:12.400438+00:00","record_version_id":"712820afdc38335cdb702a922ca16ad684eda7f2b3bbd9a067acf2179e15f1ac","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-dbbc9739c616c3846b2e796e00a36fa41225f7d8","semester":"1262","observed_at":"2025-06-01 17:47:19.325144+00:00","record_version_id":"4c15a519666793dedd5153348f5195746242caf82639a3e262ca70103f70dd85","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-dbe5f2d24b48c3177297a3d69c553cc9d1194bac","semester":"1262","observed_at":"2025-09-14 05:00:27.366070+00:00","record_version_id":"55b3f32616b2da9299b9c6ff316671c47b0c3acdf867d86bdc5b2f57b50501d6","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-dd357dc2758e9e282c30988a527ce37de92593b9","semester":"1264","observed_at":"2025-10-19 01:39:41.951404+00:00","record_version_id":"6480e01084a1d6c5b747192cb322df1200be98913c56370cf102aaa16f1944df","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-de74de559e409a3fe668685e28043b888d2e6841","semester":"1262","observed_at":"2025-06-27 07:38:50.882897+00:00","record_version_id":"b67cb40096865d51a79cf1f01fb111d0ce8bf992b720c7e93b38ef9423a0b1f9","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-deca7188cf536ade3203cd88b52a45e92a059617","semester":"1262","observed_at":"2025-06-27 00:37:46.087071+00:00","record_version_id":"c201df372d708746257450b8cad5709275d6674446ed5de9c3a4cd820dd439e7","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-df60fa9ac3931c5612b0fa641b7a6f5fbec86fab","semester":"1262","observed_at":"2025-05-24 06:36:37.554678+00:00","record_version_id":"61f24a108cb037eb71c2342769eab386816bfcd992c8318055e50a9ecf3b793d","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-e339da2d849aaf8bb4dceca07a84728af23cf755","semester":"1262","observed_at":"2025-07-23 08:49:22.748925+00:00","record_version_id":"133885992b4f4fb789f94f2cce3eb9502209a8c1009ed92c7578c52adadbced2","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-e934b1784835f5d36ae9b7ef0992b11e72c39142","semester":"1262","observed_at":"2025-06-01 06:21:25.219533+00:00","record_version_id":"a022b4c8bc6382b51abcb08a3135a81a41ddcd4092f718183d7c4ad955bb4275","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-ef471690c082448deebd2687eab84b0b78813c36","semester":"1262","observed_at":"2025-06-29 01:47:56.317645+00:00","record_version_id":"c6e6be348c3a65780d2a4fc2a5ce8895e85a74b3aaeb32a2de3105111e55db63","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-efc4e8e2cd7c3f68e059a308990c00c77c7611eb","semester":"1264","observed_at":"2025-10-16 05:48:13.935141+00:00","record_version_id":"69450484b6565eea6c31f7a087dde1ddc07f2e885dbccdf085eb85e2bc0045da","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"},{"run_id":"legacy-f18b7749725097d41f69c60779ff38cf073b93b3","semester":"1262","observed_at":"2025-05-21 19:52:03.259353+00:00","record_version_id":"b2cae9da00c9faa79d0fe828d8101b139c18c45d0a43fa65a9b068b60571c90a","course_id":"FOODSCI 551","course_uid":"course_d6f31b3c4260bfee215ba5e1","catalog_version_id":"775f63bba8238fff625a351bfbd72227350c26790cc8b70082918448695b45ff","course_number":551,"subjects":["FOODSCI"],"title":"FOOD FERMENTATION LABORATORY","description":"Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older","requirements_text":"FOOD SCI 550or concurrent enrollment"}]