Food Fermentation: The Science of Cooking with Microbes offered by Harvard University
- Private University
3 Campuses- Estd. 1636
Food Fermentation: The Science of Cooking with Microbes at Harvard University Overview
Food Fermentation: The Science of Cooking with Microbes
at Harvard University
Explore the roles that microbes play in the production, preservation, and enhancement of diverse foods in a variety of culinary traditions, and learn about the history of food fermentations.
Duration | 14 weeks |
Mode of learning | Online |
Schedule type | Self paced |
Difficulty level | Beginner |
Official Website | Go to Website  |
Course Level | UG Certificate |
Food Fermentation: The Science of Cooking with Microbes at Harvard University Highlights
Food Fermentation: The Science of Cooking with Microbes
at Harvard University
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Food Fermentation: The Science of Cooking with Microbes at Harvard University Course details
Food Fermentation: The Science of Cooking with Microbes
at Harvard University
Skills you will learn
What are the course deliverables?
- Have a greater understanding and appreciation of fermented foods and their history, culture and science
- Have a deeper knowledge of beneficial microbes to preserve food and harmful microbes that can contaminate food
- Have examined the underlying chemistry and microbiology of different kinds of fermentation through hands-on experiments— and honed your skills in experimental design, data analysis, and interpretation
- Learned the scientific principles and application of instruments used for chemical and microbial characterization
- Explored the chemistry of flavor molecules including the physiology of flavor and the microbial reactions that produce flavor molecules and other metabolites
More about this course
- Through hands-on, at-home exercises, learner will experiment with food to grow their own microbial environments to make mead, sourdough, tempeh, and more and discover the important role science plays in food fermentation
- In Food Fermentation: The Science of Cooking with Microbes, learner will explore the history of food and beverage fermentations and how it changes and enhances flavors, aromas, and tastes
- Learner will engage with peers in kitchen science, discussing how and why fermentation does or does not happen and what conditions learner should consider to create the right growth opportunities
Food Fermentation: The Science of Cooking with Microbes at Harvard University Curriculum
Food Fermentation: The Science of Cooking with Microbes
at Harvard University
Biology, Microbiology, Chemistry
Food Fermentation: The Science of Cooking with Microbes at Harvard University Faculty details
Food Fermentation: The Science of Cooking with Microbes
at Harvard University
Roberto Kolter
Designation : Professor of Microbiology, Emeritus, Harvard Medical School
Pia Sörensen
Designation : Preceptor of Science and Cooking and HarvardX Fellow, John A. Paulson School of Engineering and Applied Sciences and the Department of Physics
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Food Fermentation: The Science of Cooking with Microbes at Harvard University Contact Information
Food Fermentation: The Science of Cooking with Microbes
at Harvard University
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1350 Massachusetts Ave, Cambridge, Massachusetts 02138, USA
Cambridge ( Massachusetts)
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