In Food Fermentation: The Science of Cooking with Microbes, explore the history of food and beverage fermentations and how tiny microbes change and enhance flavors, aromas, and tastes in our food. From chemistry to microbiology to your dinner plate, this course will analyze the role of microbes in production, preservation, and enhancement of diverse foods across a variety of culinary traditions.

Ignore the old adage. Are you ready to play with your food?

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