Food Fermentation: The Science of Cooking with Microbes
Get hands-on, at-home exercises with your food in Food fermentation course to grow your own microbial environments to make mead, sourdough, tempeh, and more
Introduction
In Food Fermentation: The Science of Cooking with Microbes, explore the roles that microbes play in the production, preservation, and enhancement of diverse foods in a variety of culinary traditions, and learn about the history of food fermentations.
About this course on Food Fermentation
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?
What you will learn from this Food Fermentation course?
- Have a greater understanding and appreciation of fermented foods and their history, culture and science
- Have a deeper knowledge of beneficial microbes to preserve food and harmful microbes that can contaminate food
- Have examined the underlying chemistry and microbiology of different kinds of fermentation through hands-on experiments and honed your skills in experimental design, data analysis, and interpretation.
- Learned the scientific principles and application of instruments used for chemical and microbial characterization
- Explored the chemistry of flavor molecules including the physiology of flavor and the microbial reactions that produce flavor molecules and other metabolites
Syllabus on Food Fermentation:
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. You will study the following types of fermentations:
Lesson 1
- Bread and Mead
Lesson 2
- Lactic Acid Bacteria
Lesson 3
- Beer and Sourdough
Lesson 4
- Wine and Vinegar
Lesson 5
- Filamentous Fungi
Lesson 6
- Aged Meat and Cheese
Lesson 7
- Chocolate and Coffee
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Description
Introduction
In Food Fermentation: The Science of Cooking with Microbes, explore the roles that microbes play in the production, preservation, and enhancement of diverse foods in a variety of culinary traditions, and learn about the history of food fermentations.
About this course on Food Fermentation
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?
What you will learn from this Food Fermentation course?
- Have a greater understanding and appreciation of fermented foods and their history, culture and science
- Have a deeper knowledge of beneficial microbes to preserve food and harmful microbes that can contaminate food
- Have examined the underlying chemistry and microbiology of different kinds of fermentation through hands-on experiments and honed your skills in experimental design, data analysis, and interpretation.
- Learned the scientific principles and application of instruments used for chemical and microbial characterization
- Explored the chemistry of flavor molecules including the physiology of flavor and the microbial reactions that produce flavor molecules and other metabolites
Syllabus on Food Fermentation:
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. You will study the following types of fermentations:
Lesson 1
- Bread and Mead
Lesson 2
- Lactic Acid Bacteria
Lesson 3
- Beer and Sourdough
Lesson 4
- Wine and Vinegar
Lesson 5
- Filamentous Fungi
Lesson 6
- Aged Meat and Cheese
Lesson 7
- Chocolate and Coffee
Note: Your review matters
If you have already done this course, kindly drop your review in our reviews section. It would help others to get useful information and better insight into the course offered.
FAQ
Specification:
- EDX
- Harvard University
- Online Course
- Self-paced
- Beginner
- 3+ Months
- Free Course (Affordable Certificate)
- English
- Cooking Food Science Microbiology
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