Flavor Molecules of Food Fermentation: Exploration and Inquiry

Harvard FAS

Microorganisms produce a diverse array of specialized small molecules as part of their metabolic processes. In this course we will study the production, properties, and characterization of these molecules through the lens of food fermentation. In particular, we will focus on the small molecules that contribute taste and aroma in fermented foods. Students will experience the scientific inquiry process in a creative way by designing and implementing their own research project based on a…