Microbiology of Fermentation

Catalog description

Microbial fermentation is a hands-on course that will explore the use of fermented foods by early humans and the eventual control of the fermentative process by human culture. An understanding of the metabolism of fermenting microorganisms will be developed including an appreciation for metabolic engineering, starter cultures, and the genetic engineering of fermenting organisms. The course will also examine various fermentation processes including dairy products, cheese, meat, vegetables, bread, beer, wine, distilled spirits, vinegar, cocoa, and coffee. The course includes a laboratory component.