NUTR 655 - The Science of Fermented Foods

(4 units)

The course will examine the history, production, and science of fermented foods/beverages. We will pay particular attention to the principle of food science in the manufacture of fermented foods and emphasize the interconnectedness of the underlying microbiology, biochemistry, and biotechnology.

Maximum units a student may earn: 4

Grading Basis: Graded
Units of Lecture: 3
Units of Laboratory/Studio: 1
Offered: Every Spring - Odd Years

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. describe the scientific principles and biochemistry of food fermentations.
2. apply current technologies for identifying microbes and describing their role in food fermentations.
3. apply their understanding of microorganisms involved in food fermentations to identify major contributions to fermented food characteristics.
4. explain how to control, manipulate, or modify organisms or fermentation conditions to improve food fermentations.
5. evaluate food fermentations and identify problems or risks to food safety and/or the production of fermented foods.
6. summarize and communicate current research in fermented foods to broader audiences.

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