This course will provide an introduction to the use of microorganisms in the production of desirable foods, beverages, and chemical products. Students will review an overview of chemical bonding, important biomolecules and a variety of organisms typically used in fermentation. This introductory material will then be applied to the process involved in making fermented foods (such as cheese, yogurt, bread, kimchi, and pickles) and beverages (beer, wine, mead, and kombucha). We will conclude by going beyond preservation and delving into the cultural and historical significance of fermented foods and beverages.
Concurrent: LNC 293. GER: Distribution Area II.B.