0 or 3 credits
Fall 2026 Lecture Laboratory Lower Division
This course provides an overview of the use of microorganisms in the food, pharmaceutical, and chemical industries through times. The course will introduce general concepts associated to the microbiological transformation of various substrates into desirable products such as foods, beverages, pharmaceuticals or chemical compounds. As an introductory course, the scientific principles of fermentation processes will be gradually introduced through the analysis of familiar fermented products. Examples of advanced fermentation technology, as well as their ethical implications will be discussed. This course includes a laboratory session where students will apply some of the concepts learned to make safe selected fermented products.
Learning Outcomes1Explain the role of microorganisms in the transformation of various substrates into desirable products.
2Identify the type of microorganism (bacteria, yeast, mold) involved in the production of various fermented food and beverages.
3Analyze the costs and benefits of fermentation technologies for individuals and societies across historical, contemporary, and future contexts.
4Evaluate the ethical implications of recent developments in fermentation science and technology.
5Explain how social, cultural, economic, and political factors have influenced novel fermentation science development and applications.
6Learn how to make safe selected fermented foods.
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made by Purdue students.