FOOD FERMENTATION LABORATORY
Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Requires completion or concurrent enrollment in FOOD SCI 550 . Enrollment limited to students 21 years of age or older.
Prerequisites & course information
Requisites: Consent of instructor Course Designation: Core GenEd - Natural Science & Wellness + Lab Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Utilize laboratory tools to evaluate chemical constituents of fermented foods and beverages Audience: Undergraduate 2. Apply knowledge of yeast and bacteria fermentations to the production of foods and beverages Audience: Undergraduate 3. Communicate research results and knowledge of fermented foods to a scientific audience Audience: Undergraduate Learning Outcomes: 1. Utilize laboratory tools to evaluate chemical constituents of fermented foods and beverages Audience: Undergraduate 2. Apply knowledge of yeast and bacteria fermentations to the production of foods and beverages Audience: Undergraduate 3. Communicate research results and knowledge of fermented foods to a scientific audience Audience: Undergraduate
Sources
- Course catalogue ↗2026-2027