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 May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Fall and Winter

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 180, MATH 112, MATH 118, MATH 119, MATH 120, or STAT 170
Restriction by Major -
Restriction by Class - Undergraduate standing

Rationale for Knowledge of the Disciplines - 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.

Equivalent Course(s) -
Course History -
Course Rotation updated 12/2021; Approved for GEKN 4/2019, effective Fall 2019; New Course 11/2015, effective Fall 2016

fermentation, Knowledge of the Disciplines - Natural Sciences (GEKN)

Winter 2025 Course Sections

Fall 2024 Course Sections