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FOOD SCI 378

PRECISION FERMENTATION FOR SUSTAINABLE FOODS AND PRODUCTS

2 credits.

Introduction to principles of precision fermentation, genetic tools used to manipulate the organisms involved in precision fermentation, food and non-food applications of precision fermentation. Topics such as: sustainable manufacturing of alternative proteins, food colorants, artificial sweeteners, amino acids, vitamins, flavoring and blending agents in alternative protein formulations, fatty acids, non-food chemicals of industrial importance, and sustainable feedstocks. Comparison of precision fermentation to traditional fermentations including whiskey, rum and bourbon.

Prerequisites & course information

Requisites: None Course Designation: Core GenEd - Natural Science & Wellness Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Describe the concept of precision fermentation. Audience: Undergraduate 2. List and explain examples of precision fermentation. Audience: Undergraduate 3. Outline and analyze the tools used to manipulate the microorganisms used in precision fermentation. Audience: Undergraduate 4. Describe the processes deployed to produce foods and non-food products derived by precision fermentation. Audience: Undergraduate 5. Outline the sustainability aspects of precision fermentation and the feedstocks used. Audience: Undergraduate 6. Compare and contrast traditional and precision fermentations. Audience: Undergraduate Learning Outcomes: 1. Describe the concept of precision fermentation. Audience: Undergraduate 2. List and explain examples of precision fermentation. Audience: Undergraduate 3. Outline and analyze the tools used to manipulate the microorganisms used in precision fermentation. Audience: Undergraduate 4. Describe the processes deployed to produce foods and non-food products derived by precision fermentation. Audience: Undergraduate 5. Outline the sustainability aspects of precision fermentation and the feedstocks used. Audience: Undergraduate 6. Compare and contrast traditional and precision fermentations. Audience: Undergraduate

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