Biology & Life Sciences Basics
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HarvardX: Food Fermentation: The Science of Cooking with Microbes
In Food Fermentation: The Science of Cooking with Microbes, 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.
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Course Insight
Suitable for beginner learners. This course serves as an entry point into Biology & Life Sciences, building foundational knowledge before moving on to advanced frameworks or specialized paths.
Beginner FriendlyCertification IncludedSelf-Paced LearningHands-On Learning
SKILLS TO
MASTER
Practical ApplicationTrending
Real-world project implementationBest Practices
Industry standard workflows and guidelinesCareers:Relevant for professionals pursuing roles within Biology & Life Sciences.
Quick Facts
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What You’ll Learn
What’s living in your food? Many of the foods that we consume daily owe their distinct characteristics and flavors to microbes, specifically through a biochemical process of fermentation (using bacteria, fungi, and other microorganisms to produce diverse foods). Gourmands and everyday consumers can quickly name some of the most popular fermented foods we consume—beer, yogurt, pickles—but, what about that coffee you drank this morning, or the chocolate bar you are saving for later?
Through hands-on, at-home exercises, you will experiment with your food to grow your 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, you will explore the history of food and beverage fermentations and how it changes and enhances flavors, aromas, and tastes. You will engage with your peers in kitchen science, discussing how and why fermentation does or does not happen and what conditions you should consider to create the right growth opportunities.
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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Outcomes
- 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.
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