FERM 301 - Introduction to Food Fermentation

(4 credits)

Students will become familiar with the basic types of fermented foods available to consumers, the basic types of processes utilized to preserve these foods and the fundamental scientific principles behind these processes. Students will understand the main concepts of quality control for safety and quality in the processing of foods. Students will also become familiar with the vocabulary of food technology in order to better understand the literature of food fermentation and evaluate the safety, advertising, quality and marketing of fermented foods. Three lecture periods and one four-hour laboratory.