Nutrition and Food Sciences: Wide World of Fermentation

Introductory level special topics courses.

Special Topics courses cannot carry CC designations; Open to degree and PACE students

This course will look at fermented products throughout the world. The course will begin with a basic discussion of microbes and nutrients. We will then spend time talking about common fermented foods (dairy, soy, vegetables, grains, alcohol) and we will end the course by looking at fermented foods that are unique to each continent of the world.

Students are expected to come to class and participate in discussions to the best of their abilities. This may include sharing their own personal knowledge of fermented foods, informing students of related materials they have learned in prior courses as well as showing a genuine interest in the foods they consume.

Students will be evaluated on a short paper of a fermented food, reflective writings, quizzes and exams. The quizzes and exams will be in the form of either multiple choice questions or short answers. It is anticipated there will be four exams as well as four sets of quizzes.