FERMENTED FOOD AND BEVERAGES: SCIENCE, ART AND HEALTH
Explores the science behind fermented food and beverages, popularized by brewing, winemaking and breadmaking at home and in retail. Introduces the scientific principles that underlie food and beverage processing through fermentation. Covers how basic sciences such as chemistry, biochemistry and microbiology influence the process and desired outcomes when fermenting vegetables, milk, fruit, and grains.
Prerequisites & course information
Requisites: None Course Designation: Core GenEd - Natural Science & Wellness Breadth - Biological Science Level - Elementary L&S Credit - L&S Liberal Arts and Science Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Define fermentations in the context of foods and beverages Audience: Undergraduate 2. Identify and apply basic principles of chemistry, processing and microbiology to the manufacturing of fermented foods and beverages. Audience: Undergraduate 3. Identify and describe the human health implications resulting from the consumption of fermented foods and beverages. Audience: Undergraduate 4. Describe the social, economic, and environmental dimensions of agricultural inputs and production of fermented food and beverages and identify potential tradeoffs and interrelationships among these dimensions at a level appropriate to the course. Audience: Undergraduate 5. Analyze the causes of and solutions for the sustainability challenge of producing fermented foods and beverages Audience: Undergraduate Learning Outcomes: 1. Define fermentations in the context of foods and beverages Audience: Undergraduate 2. Identify and apply basic principles of chemistry, processing and microbiology to the manufacturing of fermented foods and beverages. Audience: Undergraduate 3. Identify and describe the human health implications resulting from the consumption of fermented foods and beverages. Audience: Undergraduate 4. Describe the social, economic, and environmental dimensions of agricultural inputs and production of fermented food and beverages and identify potential tradeoffs and interrelationships among these dimensions at a level appropriate to the course. Audience: Undergraduate 5. Analyze the causes of and solutions for the sustainability challenge of producing fermented foods and beverages Audience: Undergraduate
Sources
- Course catalogue ↗2026-2027