FERM 201 - Introduction to Fermentation Science

(4 credits)

An introduction to the cell biology and biochemistry of food, beverage and pharmaceutical fermentation using bacteria and fungi; Historical important of fermentation as a means of food preservation; Sanitation, food safety and a survey of fermentation products; Probiotics and the value of fermented foods for human health in areas of nutrition, disease resistance, and maintaining a healthy human microbiome.