1 credit
Spring 2025 Laboratory Upper Division
This course will allow students to learn and integrate concepts from microbiology, biochemistry, and processing used in the production of representative fermented beverages. Students will learn how to design and make specific fermented beverages. Must be 21 years of age or order. Permission of department required.
Learning Outcomes1Explain the role of specific microorganisms (lactic acid bacteria, yeasts) in the transformation of specific substrates into fermented beverages.
2Explain the chemical and biochemical changes whereby specific substrates are converted into fermented beverages.
3Understand the interdisciplinary nature of fermentative processes by integrating food safety, nutrition, microbiology, economic, and regulatory considerations in process design.
4Design a laboratory scale process to produce a fermented beverage of their choice.
Prerequisites
made by Purdue students.