Overview
Description
The course will examine the history, production, and science of fermented foods/beverages. We will pay particular attention to the principle of food science in the manufacture of fermented foods and emphasize the interconnectedness of the underlying microbiology, biochemistry, and biotechnology.
Requirements
Prerequisites
- Permission of the instructor
BIOL 251MICR 300
Original catalog text
Prerequisites
BIOL 251 OR MICR 300 OR Permission of the instructor
Units
Lecture3
Laboratory Studio1
Catalog Details
Offering
Offered: Every Spring - Odd Years
Terms
spring
Attributes
Standard
Learning Outcomes
- describe the scientific principles and biochemistry of food fermentations.
- apply current technologies for identifying microbes and describing their role in food fermentations.
- apply their understanding of microorganisms involved in food fermentations to identify major contributions to fermented food characteristics.
- explain how to control, manipulate, or modify organisms or fermentation conditions to improve food fermentations.
- evaluate food fermentations and identify problems or risks to food safety and/or the production of fermented foods.