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FERMENTED FOOD AND BEVERAGES: SCIENCE, ART AND HEALTH

FOODSCI 150
Course Description

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.

Prerequisties

None

Satisfies
Credits

3

Offered

Not Applicable

Grade Point Average
3.46

No change from Historical

Completion Rate
89.36%

No change from Historical

A Rate
78.72%

No change from Historical

Class Size
47

No change from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

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