FDSC 5930

FDSC 5930

Course information provided by the Courses of Study 2023-2024.

The course will cover the science and commerce of craft fermentations, focusing on smaller-scale, complex processes. Products will include vinegar, miso and alcoholic beverages. Fermented foods are growing in popularity due to their inherent organoleptic complexity and potential human health benefits. The course will focus on the science of fermentations and invite in a variety of expert practitioners from a range of different companies to offer their perspectives. A different fermented food will be covered each week using examples that highlight complex fermentations which result from a succession of microbial populations during the course of the fermentation.

When Offered Fall.

  • Describe the basic principles of biochemistry and microbiology that apply to food fermentations.
  • Articulate connections between the biochemistry and microbiology for the food fermentation processes.
  • Analyze commercial practices in food fermentations.
  • Communicate acquired knowledge from scientific literature.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 3930

  • 2 Credits Stdnt Opt

  • 18635 FDSC 5930   LEC 001

  • Instruction Mode: In Person