Professor: Milo Cummings

4 credits

Do you enjoy yogurt, kimchi, cheese, kombucha, sourdough bread, or soy sauce? All of these foods are made with help from microbial fermentation! This class will explore the microbial, biological, and chemical processes behind making food and drinks like these. We will examine different dishes from around the world and through history, and discuss food spoilage and preservation. Students will also be taught how to make their own sauerkraut (fermented cabbage) at home!