Fermented Foods: From Bread and Cheese to Wine and Beer

Seth Cohen
Day/Time Taught: 
MW 3:30-4:45 pm
Course Number: 

Fermentation has been a valuable method for the preservation of food products throughout history. While the inception of fermenting food was an inadvertent process in nature, humans have exploited this technology for our own preservation. In this course we will discuss the general principles behind the fermentation process including the history, culture, microbiology, chemistry, and development of food technology. We will cover food products ranging from chocolate and dairy products to wine and beer as well as the role of fermentation in the production of bio-fuels. We will hear from guest lecturers at the university and within the fermentation industry to gain an appreciation for the diversity of applications. Students will develop an understanding of basic, applied scientific principles by gaining exposure to a fascinating element of food culture across the world.

Contact FYS

The First Year Seminar is part of the General Education Program located in Anne Belk Hall, Room 250.

Phone: 828-262-2028

Our mailing address:
First Year Seminar
ASU Box 32065
Appalachian State University
Boone, NC 28608

Director of First Year Seminar:
Dr. Martha McCaughey

QEP Global Learning