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 food products. Students will learn how to design and make specific fermented foods.
Learning Outcomes1Explain the role of specific microorganisms (lactic acid bacteria, yeasts) in the transformation of specific substrates into fermented food products.
2Explain the chemical and biochemical changes whereby specific substrates are converted into fermented foods.
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 food product of their choice.
Prerequisites
GPA by professor
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made by Purdue students.