FERM 102 - Introduction to Fermentation Science Laboratory [GEKN]
A practical introduction to the techniques involved in the process of fermentation in the production of food, beverages, and industrial products. Typical laboratory techniques and methods involved in the production and routine analysis of fermented products, such as fermented vegetables, cheese, and beer, will be introduced.
Credit 1 hr Normal (A-F)
May not be repeated for additional credit
Course Rotation: Fall and Winter
Prerequisites - FERM 101 May be taken concurrently
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 practical experience in the laboratory procedures and production processes involved in fermentation. These experiences will be applied to the background knowledge about the manufacture of a wide variety of fermented products including bread, cheese, yogurt, wine, and beer gained from the FERM 101 lecture course. In this laboratory course, students will experience and gain practical exposure to the relevant laboratory methods used during the process of fermentation and its subsequent analysis. When combined with its companion lecture course, FERM 101 - Introduction to Fermentation Science , the combination meets the Natural Science Requirements in the Knowledge of the Disciplines portion of the General Education program.
Keywords: fermentation , chemistry , Knowledge of the Disciplines - Natural Sciences
Updates: Approved for GEKN 4/2019, New Course 1/2019, effective Fall 2019
Winter 2021 Course Sections
Fall 2020 Course Sections
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