Food Fermentation: The Science of Cooking with Microbes

What’s living in your food? Many of the foods that we consume daily owe their distinct characteristics and flavors to microbes, specifically through a biochemical process of fermentation (using bacteria, fungi, and other microorganisms to produce diverse foods). Gourmands and everyday consumers can quickly name some of the most popular fermented foods we consume—beer, yogurt, pickles—but, what about that coffee you drank this morning, or the chocolate bar you are saving for later? Through hands-on, at-home exercises, you will experiment with your food to grow your own microbial environments to make mead, sourdough, tempeh, and more—and discover the important role science plays in food fermentation. In Food Fermentation: The Science of Cooking with Microbes, you will explore the history of food and beverage fermentations and how it changes and enhances flavors, aromas, and tastes. You will engage with your peers in kitchen science, discussing how and why fermentation does or does not happen and what conditions you should consider to create the right growth opportunities. From chemistry to microbiology to your dinner plate, this course will analyze the role of microbes in production, preservation, and enhancement of diverse foods across a variety of culinary traditions. Ignore the old adage. Are you ready to play with your food?

Created by: Harvard University

Level: Introductory

Find Out More
Share
Facebook
Twitter
Pinterest
Reddit
StumbleUpon
LinkedIn
Email

SF State Online Courses

Back to Top

Log In

Contact Us

Upload An Image

Please select an image to upload
Note: must be in .png, .gif or .jpg format
OR
Provide URL where image can be downloaded
Note: must be in .png, .gif or .jpg format

By clicking this button,
you agree to the terms of use

By clicking "Create Alert" I agree to the Uloop Terms of Use.

Image not available.

Add a Photo

Please select a photo to upload
Note: must be in .png, .gif or .jpg format