Fermentation: Cooking with Beneficial Microbes

This introductory module covers the fundamental principles of fermentation through hands-on experiments with bread and mead. Students learn about the basic biochemical processes and microbial activity involved in simple carbohydrate fermentation

This module explores the role of lactic acid bacteria in food fermentation through practical experiments with pickles, sauerkraut, yogurt, and fresh cheese. Students learn about bacterial fermentation processes and preservation techniques

This module examines complex microbial communities in fermented beverages and foods like beer, sourdough, kefir, and kombucha. Students learn about microbial interactions and their impact on fermentation outcomes

This module focuses on the chemistry of flavor development in fermented products, with particular emphasis on wine and vinegar production. Students explore how microorganisms create diverse flavor compounds during fermentation

This module covers the use of fungi in food fermentation, specifically in the production of amazake, soy sauce, and tempeh. Students learn about fungal metabolism and its role in traditional fermented foods

This module examines the complex fermentation and aging processes involved in meat and cheese production. Students learn about protein degradation, flavor development, and preservation techniques in aged foods

This module explores how different microorganisms succeed each other during the fermentation of chocolate and coffee. Students learn about the sequential changes in microbial communities and their impact on final product characteristics