FERM 301 - Introduction to Food Fermentation

(3 credits)

Students become familiar with the basic types of fermented foods available to consumers, the processes utilized to preserve these foods, and the fundamental scientific principles behind their production. Quality control for safety and in the processing of foods is covered. Students also become familiar with the vocabulary of food technology to better understand the literature of food fermentation and evaluate the safety, advertising, quality, and marketing of fermented foods. Two lecture periods and one two-hour laboratory. Spring, as needed