BRW 251 — Intro to Fermentation Science
This course explores the biological and chemical processes involved in fermentation science. Students will gain an understanding of how microorganisms function in the creation of fermented food and beverages in cultures all over the world. The course will not assume any previous chemistry or biology knowledge and will initially provide an overview discussion regarding chemical bonding, molecule structures, and types of organisms involved in the process of fermentation. Students will engage in lab experiments where basic knowledge of fermentation science can be applied and observed in a variety of beverages and foods.
Prerequisites: BRW 101