Biotechnology is the use of living organisms (or their products) to produce valuable substances or to perform specific services. In this course, you will learn about diverse applications of biotechnology in food and ingredient production, with a focus on microbial biotechnologies.

Biotechnology is the use of living organisms (or their products) to produce valuable substances or to perform specific services. In this course, you will learn about diverse applications of biotechnology in food and ingredient production, with a focus on microbial biotechnologies.

This course will provide an overview of the production processes for several important fermented foods, including cheese and dairy; bread; vinegar and non-alcoholic beverages; pulses; plant and meat; and alcoholic beverage fermentations. We will survey the microbial ecology, metabolism, and uses of microbial cultures in fermented foods, and their roles in food quality, nutrition, and safety.