FERMENTED FOOD AND BEVERAGES: SCIENCE, ART AND HEALTH

FOODSCI 378

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.

FOODSCI 725

Principles and problems covering fundamental concepts in Food Microbiology; application of concepts in fermentation, pathogenesis, and gut health; development and control of a sustainable and safe food and fiber system.

FOODSCI 551

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. Enrollment limited to students 21 years of age or older

FOODSCI 550

Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.

FOODSCI 120

Relationship between food, additives, processing and health. How foods are processed. Current food controversies.