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| FS 38300 - Fermented Beverage Products |
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Associated Term:
Fall 2022
Learning Outcomes: 1. Explain the role of specific microorganisms (lactic acid bacteria, yeasts) in the transformation of specific substrates into fermented beverages. 2. Explain the chemical and biochemical changes whereby specific substrates are converted into fermented beverages. 3. Understand the interdisciplinary nature of fermentative processes by integrating food safety, nutrition, microbiology, economic, and regulatory considerations in process design. 4. Design a laboratory scale process to produce a fermented beverage of their choice. Required Materials: Technical Requirements: |
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