16 courses with the subject FERM, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
FERM 107The Science and Art of Fermentation3
An introduction to the fermentation of both beverages and foods. The science and art of fermentation is explored by producing many different foods and drinks and then analyzing them. Chemistry, math, materials science, physics, and more will be utilized in this hands-on course. Two lecture periods and one two-hour laboratory. As needed.
Beer is one of the most consumed beverages in the world with a history predating written language. This course is an introduction to the world of beer culture. It covers the styles & tastes of beer as well as the production, history, and distribution of malt beverages. While consumption of beer is not mandatory, beer tastings are a part of class, so all students must be older than 21 years of age before the first-class meeting. One lecture-recitation period per week.
Students must be 21 years of age before the first class meeting.
FERM 211Wine Appreciation3
Wine is one of the most prized beverages in the world with a more than 10,000-year-old history. Wine features as part of myriad cultural practices, religious traditions, celebrations, and ceremonies. This course is an introduction to wine culture. It covers the styles & flavors of wine as well as the production, history, and distribution. While consumption of wine is not mandatory, wine tastings are a part of class, so all students must be older than 21 years of age before the first class meeting. One lecture-recitation period per week.
Students become familiar with the basic types of fermented foods available to consumers, the processes utilized to preserve these foods, and the fundamental scientific principles behind their production. Quality control for safety and in the processing of foods is covered. Students also become familiar with the vocabulary of food technology to better understand the literature of food fermentation and evaluate the safety, advertising, quality, and marketing of fermented foods. Two lecture periods and one two-hour laboratory. Spring, as needed
As an introduction to brewing, the class focuses on barley, malt, hops, fermentation biology, beer composition, and sensory perception. Samples of beers are used to illustrate the sensory properties (flavor, color, foam and haze), microbiological processes, and chemical components that determine characteristics of various beer types. Students learn to recognize the major features of beers that determine quality. Students will also learn elementary processes to produce various types of beers. Students must be at least 21 years of age at the start of the course. Three lecture periods and one four-hour laboratory.
Students must be 21 years of age before the first class meeting.
FERM 303Introduction to Enology4
This course is designed to introduce students to the science of wine making. Students will study various types of wines and perform the processes of wine cellar operations. Students will become familiar with various types of wine making and equipment. Techniques and reasons for using various winemaking additives will be explored. Students will be exposed to the basic features and functions of a commercial winery. Students must be at least 21 years of age at the start of the course. Three lecture periods and one four-hour laboratory.
FERM 107 or approval of program coordinator Fall, Spring, Summer.
FERM 401Advanced Food Fermentation4
This course is designed as a continuation of Fermentation 301: Introduction to Food Fermentation. The microbiology, biochemistry, and processing of fermented foods are studied through the exploration of various food ingredients and the fermentation process. Students examine food fermentation from both theoretical and practical perspectives. Both group and individual food projects are required. Fermentation of vegetables, dairy, breads/cakes, and fruits are featured. Three lecture periods and one four-hour laboratory.
FERM 303 and students must be 21 years of age before the first class meeting.
FERM 410Design & Operation of Facilities3
This course studies the principles of operation of commercial facilities and the design of commercial reactors and systems. The transition of small scale to business scale is of great importance not only in the fermentation industry, but also in every commercial enterprise that involves chemistry. Although no prerequisite is associated with this course, it is recommended that it is taken concurrently or after an internship experience so the students are familiar with large scale operations. Three lecture periods.
