Kitchen Ecology

Kitchen Ecology is a Natural Science tutorial taught by Jason M. Tor.

Course Description
Fermented foods are readily consumed worldwide on a daily basis; they enjoy great popularity due to their attractive taste and flavor, prolonged shelf life, safety, nutritional value, and because of recently reported health-promoting traits. This year kitchen ecology will focus specifically on cheese and related fermentations. Students will develop a working knowledge of the microorganisms and biochemical processes utilized in dairy fermentations through hands-on activities in the kitchen and laboratory as well as through readings from the research literature. The objective is to gain an appreciation of the complexity of the fermentation processes and become familiar with fermented dairy food products, including their biochemical characteristics and sensory attributes.

Learning Goals

 * Quantitative
 * Reading