NSC371L

042073

This lab explores the varied world of fermented foods and beverages by hands on fermenting of different substrates with different microorganisms with a range of environmental conditions. We will look at the selection of ingredients to modify the sensory attributes of the fermented foods and drinks. We will develop processing guidelines to optimize the products. We will also characterize the finished products with subjective and objective analysis. The nutritional benefits of fermentation will be explored as well. As a capstone project each student will design their own custom fermented food or beverage to produce a novel product.

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

Undergraduate