FERMENTED FOODS AND BEVERAGES

FOODSCI/MICROBIO 324

Lab exercises dealing with food preservation, spoilage, and food poisoning. Isolation, identification and quantification of specific microbes occurring in foods, and food fermentations by bacteria and yeast.

FOODSCI 150

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.

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