NSC170C2

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The course introduces students to the fundamentals of fermentation by providing a brief history, and basic processes, outlining the potential health benefits of fermented foods, and placing them within the context of human history, health, and nutritional sciences. Also, topics include methods of food preservation, the gut microbiome chronic disease, and implications for individual and community economic security. The course concludes with a food case study using students' kitchen lab, in which each student creates a fermented food, describes the process, proposes accurate critical quality controls, completes a sensory evaluation test of the final product, and provides strategies to mitigate food waste.

GRD - Regular Grades A, B, C, D, E

Undergraduate

GE - T1-NATS (Tier 1 Natural Sciences), GEED - EPNAT (Gen Ed: EP Natural Scientist)