Introduction to Fermentation Chemistry
Course Description
Summary
Many materials that we use regularly such as foods, alcoholic beverages, pharmaceuticals and fine chemicals can be produced via fermentations. Cheese, yogurt, kombucha, kimchi, kefir, tempe, tofu, bread, pickles, beer, wine, and spirits are all examples of fermented products! In this class we will discuss the structure and reactivity of the biomolecules that are involved in fermentation processes and discover the chemical pathways that are involved in these useful reactions. Students will learn relevant chemical concepts in the context of fermentations including ideas around structure, bonding, rates and catalysis all of which are key to understanding how fermentations work. While this course does not include a formal lab there will be a hands-on component that occurs in the laboratory at regular intervals where students will have the opportunity to carry out fermentations of food stuffs. Please note although we will be discussing the chemistry of fermentation and flavor as it applies to alcoholic beverages in detail we will not be making alcoholic beverages in this course.Prerequisites
none
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