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| FS 38300 - Fermented Beverage Products |
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Credit Hours: 1.00. This course will allow students to learn and integrate concepts from microbiology, biochemistry, and processing used in the production of representative fermented beverages. Students will learn how to design and make specific fermented beverages. Must be 21 years of age or order. Permission of department required.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette 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. |
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