Flavor Molecules of Food Fermentation: Exploration and Inquiry
ENG-SCI 24
Subject & Catalog Number
Course Information
Description
Microorganisms produce a diverse array of specialized small molecules as part of their metabolic processes. In this course we will study the production, properties, and characterization of these molecules through the lens of food fermentation. In particular, we will focus on the small molecules that contribute taste and aroma in fermented foods. Students will experience the scientific inquiry process in a creative way by designing and implementing their own research project based on a fermented food of their choosing. Still a field with much potential for discovery, interested students are invited to continue their research project in the summer.
School
Faculty of Arts & Sciences
Credits
4
Cross Reg
Available for Harvard Cross Registration
Department
Engineering Sciences
Course Component
Lecture
General Education
N/A
Quantitative Reasoning with Data
N/A
Divisional Distribution
Science & Engineering & Applied Science
Course Level
Primarily for Undergraduate Students
