L.CHE 103 - Fermented: Beyond Bubbly-ES

Credits: 4

In this course, we will ferment foods and beverages and explore the fundamental biology and chemistry that creates them. We will pit microorganisms against one another in chemical warfare and discuss the chemical compounds and reactions they utilize to do so. In the classroom we will learn about topics that may include the science of food preservation, metabolism, industrial fermentation, fuel production, flavor, microbiology, co-evolution, and more. In the laboratory, we will develop critical scientific thinking skills as we study the effects of fermentation byproducts on microbial organisms, examine distinguishing features in the populations of microorganisms in our surroundings, and ferment foods and beverages like sauerkraut, yogurt, pickles, and beer.
Prerequisite: None
Co-requisite: None
General Education Classification: Scientific Inquiry and Innovation-ES