FDSC 2206 - Fermentation of Food

Spring. 1 credit. Letter grades only (no audit).

Prerequisite: one college level biology or college level chemistry course. Co-meets with FDSC 5206.

K. Arnink.

Fermentation of food changed the course of human history. This course will help interested students learn about fermentations, generally, and concentrate on examples within major categories of fermented foods: fruit, vegetable, dairy, soybean, and grain. We will describe the cultures that developed and consume different fermented foods, and how microbes interact with their environments and with each other during food fermentations. Students in the course will develop an overview of the scientific principles and practices behind fermentation, and gain practical experience in sensory evaluation while increasing their enjoyment of foods.

Outcome 1: Describe the importance of fermentations to human history, health, & cultures.

Outcome 2: Explain basic chemical and biological changes that occur during fermentation of different raw materials.

Outcome 3: Match particular foods with the specific microbes involved in that foods’ production.

Outcome 4: Describe the basic microbial ecology of different food fermentations.

Outcome 5: Explain general procedures for production of specific foods.

Outcome 6: Describe the flavor attributes of fermented foods.