FER 3120 - Fermentation Microbiology (4)

When Offered: Spring
The objective of this course is to learn and understand the roles of microorganisms during fermentation. Microorganisms are responsible for the biochemical changes during fermentation. These changes include enzyme hydrolysis, flavor/off-flavor development, production of organic acids, alcohols, and antimicrobial substances, impacts to rheology properties and food safety as well as impacting the human microbiome. Students will be introduced to fundamentals of microbiology and they are expected to demonstrate their ability to think critically and creatively while connecting concepts they have learned in prior courses within their program of study. Students are expected to communicate their understanding of biology-relevant science through writing and oral formats. The course will cover fundamental and applied aspects of fermentation microbiology.
Prerequisites: BIO 1801, BIO 2600, FER 1000.