The Science of Fermentation: A Culinary Journey from Bread to Beer

Catalog description

This course introduces students to the science, history, and global traditions of food and beverage fermentation. Students explore how microbes transform raw ingredients into flavorful, nutritious, and socially significant foods and drinks — from bread, cheese, and kimchi to beer, wine, and kombucha. Through case studies, tastings, and demonstrations, students gain an appreciation for fermentation’s role in human culture and the biological principles behind it. Students will explore product scale-up, industry practices, and food safety through expert guest lectures. There is no age restriction to taking this course as we will not be consuming alcohol.