Apr 23, 2024  
2020-2021 Undergraduate Catalog 
2020-2021 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

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FERM 101 - Introduction to Fermentation Science [GEKN]

A basic study of fermentation: the use of micro-organisms in the production of food, beverages, and industrial products. The molecules, biochemical pathways, and organisms involved in fermentation will be introduced, followed by a survey of processes for producing fermented food, beverages, and chemicals.

Credit 3 hrs Normal (A-F)
May not be repeated for additional credit

Course Rotation: Fall

Prerequisites - Level 3 Math Placement , (MATH 098 with a “C” or higher ), (MATH 098B with a “C” or higher ), MATH 104 MATH 105 MATH 107 MATH 110 MATH 110E MATH 112 MATH 118 MATH 119 MATH 120 , or STAT 170  
Other Restrictions -
Restriction by Major -
Restriction by Class - Undergraduate standing

Many of our favorite foods and beverages can be produced only with the assistance of helpful micro-organisms, which are responsible for chemical transformations broadly known as fermentation. This course will provide a background in the structure and reactivity of the biological molecules, biochemical pathways, and organisms involved in fermentation. This background will then be applied to learning about the manufacture of a wide variety of fermented products including bread, cheese, yogurt, wine, and beer. In this course, students will attain a core knowledge relevant to the process of fermentation and will be able to apply this knowledge in their assessment of such processes. When combined with one of its companion laboratory courses either FERM 102 - Introduction to Fermentation Science Laboratory  or CHEM 108 - How Chemistry Works , FERM 101 meets the Natural Science Requirements in the Knowledge of the Disciplines  portion of the General Education  program.

Additional Information:

Keywords: fermentation Knowledge of the Disciplines - Natural Sciences (GEKN)    
Updates: Approved for GEKN 4/2019, effective Fall 2019; New Course 11/2015, effective Fall 2016

Summer 2024 Course Sections

Fall 2024 Course Sections

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