FERM 120 — Introduction to Fermented Foods (3 Credits, Varies)
This course provides an introduction to scientific properties of fermented foods including wine, beer, cider, and cheese as well as important food processing and preservation principles. Students will learn applications in science and technology to various food products and discuss current global issues and trends related to fermented food production, food safety, and consumer health. (This CWI course meets Idaho State Board of Education GEM competency requirements for GEM 4 - Scientific Ways of Knowing.) . (3 lecture hours, 0 lab hours, 3 credits)