Faculty First Year Seminars 191CHEM1 - Fermentation is Fun!

This class will focus on introducing and developing and understanding of the role of Chemistry in fermentable foods such as pickles, kimchi and more. Most cultures around the world have developed their own styles of fermented foods, and they all share some basic similar chemical requirements. Through our discussion we will learn more about how to influence the efficiency of the fermentation process and what variables matter most. Students will be asked to work with basic General Chemistry concepts throughout the class, as well as bring in their own ideas, experiences and backgrounds to build the overarching course design.

First-year (R1ST)