FERMENTED FOODS AND BEVERAGES

Prerequisites & course information

Requisites: FOOD SCI 150 Course Designation: Core GenEd - Natural Science & Wellness Breadth - Biological Science Level - Intermediate L&S Credit - L&S Liberal Arts and Science Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Identify important biochemical pathways in the production of fermented foods and beverages Audience: Undergraduate 2. Identify factors contributing to sensory qualities of fermented foods and beverages Audience: Undergraduate 3. Evaluate the importance of chemical constituents for fermentation substrates and ingredients in fermentation Audience: Undergraduate 4. Explain how starting ingredients are processed and how processing impacts fermentation and the final product Audience: Undergraduate 5. Describe the production process of fermented vegetables, cheese, beer and wine Audience: Undergraduate 6. Demonstrate knowledge about microbial species, biochemical pathways, and fermentation factors in the production of fermented foods and beverages by reviewing current research Audience: Undergraduate 7. Discuss and explain how a wide variety of fermented foods and beverages are produced from a few basic ingredients Audience: Undergraduate Learning Outcomes: 1. Identify important biochemical pathways in the production of fermented foods and beverages Audience: Undergraduate 2. Identify factors contributing to sensory qualities of fermented foods and beverages Audience: Undergraduate 3. Evaluate the importance of chemical constituents for fermentation substrates and ingredients in fermentation Audience: Undergraduate 4. Explain how starting ingredients are processed and how processing impacts fermentation and the final product Audience: Undergraduate 5. Describe the production process of fermented vegetables, cheese, beer and wine Audience: Undergraduate 6. Demonstrate knowledge about microbial species, biochemical pathways, and fermentation factors in the production of fermented foods and beverages by reviewing current research Audience: Undergraduate 7. Discuss and explain how a wide variety of fermented foods and beverages are produced from a few basic ingredients Audience: Undergraduate