FERM 401 - Advanced Food Fermentation

(4 credits)

This course is designed as a continuation of Fermentation 301: Introduction to Food Fermentation. The microbiology, biochemistry, and processing of fermented foods are studied through the exploration of various food ingredients and the fermentation process. Students examine food fermentation from both theoretical and practical perspectives. Both group and individual food projects are required. Fermentation of vegetables, dairy, breads/cakes, and fruits are featured. Three lecture periods and one four-hour laboratory.