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| FS 16300 - Introduction To Fermentation Sciences |
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Credit Hours: 3.00. This course will provide an overview of the use of microorganisms in the food, pharmaceutical and chemical industries. The course will introduce fundamental concepts associated to the microbiological transformation of various substrates to produce desirable products such as foods, beverages, pharmaceuticals or chemical compounds. As an introductory course, the scientific principles of fermentation processes will be gradually introduced through the analysis of familiar fermented food products, such as bread, cheese, beer, wine, cocoa, coffee, etc. Once the fundamental concepts are learned, examples of advanced fermentation technology for production of pharmaceutical products and fine chemicals will be presented. Typically offered Spring.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Lower Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Explain the role of microorganisms in the transformation of various substrates into desirable products. 2. Identify the type of microorganism (bacteria, yeast or mold) involved in the production of various fermented foods and beverages. 3. Explain the impact of environmental processing conditions (T, pH, aw, O2) on microbial growth. 4. Recognize the similarities across a wide variety of products made through fermentation. |
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