BIO 1875 - BIOLOGICAL AND CHEMICAL PRINCPLES OF FERMENTATION

credits: 3.0
Crosslisted/Same As: CHE 1875
BIO 1875-CHE 1875 This class will study the historical, societal, technical, and scientific aspects of fermentation as it pertains to cheese, beer, wine, and other food preparation. Students will have experience in performing numerous fermentation processes and evaluating techniques in fermentation. Objectives: A) Describe the critical points in history related to fermentation history and fermentation techniques; B) Compare and contrast techniques used in fermentation of foods; C) Design and modify fermentation recipes \ processes; D) Interpret results of a fermentation process and modify the process based on the results. Method of Instruction: Lectures and demos. Method of Evaluation: Tests/ Final Exam 50%, Quizzes 20%, Demonstration\ Technique write-ups 15%, and Class Presentation 15%. Course Fee: $75.00.