CHEM 5383 Advanced Chemical Principles of Fermentation

This course is intended to give students a thorough understanding of the biochemical processes of specific microbes relevant to the production of fermented products. A particular emphasis will be given on fermented foods and beverages, but this course will also touch on more modern, industrial products such as biofuels and biofabricated textiles. In addition, students will be expected to comprehend and critique recent publications in the field of fermentation science and be able to discuss their analyses with their peers.