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Pia Sörensen
and
Roberto Kolter
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?
Read more
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?
Read more
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?
Register for this course and see more details by visiting:
OpenCourser.com/course/rwac5z/food
What's inside
Learning objectives
- 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
- 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
Syllabus
Fermentation basics: simple fermentations starting with carbohydrates (bread and mead)
Fermenting with lactic acid bacteria: pickles, sauerkraut, yogurt, and fresh cheese
Read more
Syllabus
Fermentation basics: simple fermentations starting with carbohydrates (bread and mead)
Fermenting with lactic acid bacteria: pickles, sauerkraut, yogurt, and fresh cheese
Read more
Traffic lights
Traffic lights
Read about what's good
what should give you pause and
possible dealbreakers
Examines the chemistry and biology of the fermentation process
Provides students with practical hands-on experience in fermentation
Covers a diverse range of fermented foods, from simple carbohydrates to aged meats and cheeses
Engages students in the history and culture of fermented foods
Prerequisites include basic chemistry and microbiology knowledge
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Reviews summary
Science and practice of food fermentation
According to learners, this course offers a largely positive and comprehensive exploration of food fermentation. Students appreciate the deep dive into the underlying chemistry and microbiology, which elevates their understanding beyond basic recipes. The hands-on exercises and practical demonstrations, covering a wide range of fermented foods like mead, sourdough, and tempeh, are frequently highlighted as highly valuable. The instructors are praised for their expertise and engaging teaching style. While the course provides a strong foundation for both hobbyists and those seeking scientific rigor, some note that a basic understanding of science can enhance the learning experience, and the experiments do require dedicated time and effort for sourcing ingredients.
Explores a diverse array of fermented foods and beverages.
"The course covered an impressive variety of fermented foods, from everyday items to more unique ones like tempeh and amazake."
"It was great to learn about the science behind so many different ferments, including chocolate and coffee."
"I enjoyed the comprehensive overview of various culinary traditions and their fermentation methods."
Instructors are highly knowledgeable and make complex topics digestible.
"The professors are passionate and convey the information very clearly, making the science fascinating."
"I appreciated the instructor's enthusiasm and ability to break down advanced microbiology into understandable segments."
"Their explanations were always precise and engaging, which kept me motivated throughout the course."
Encourages active learning through diverse, engaging at-home experiments.
"The at-home experiments for sourdough and mead were incredibly rewarding and helped solidify the concepts."
"I loved the practical application of making pickles, sauerkraut, and tempeh. It made the science tangible."
"The course really pushes you to 'play with my food' and the demonstrations were very helpful for replication."
Provides a thorough understanding of microbial processes and chemistry.
"This course beautifully explained the chemistry and microbiology behind fermentation, making complex topics accessible."
"I finally understand *why* certain fermentations work, not just *how* to do them. The scientific explanations were superb."
"This course provides a significant understanding of the underlying principles; it's not just a recipe book."
Beneficial with some science background; requires dedicated time.
"While accessible, a basic understanding of chemistry or biology certainly helps grasp the deeper scientific concepts."
"Be prepared to dedicate significant time and effort to the hands-on projects, including sourcing ingredients."
"I found some parts challenging without a strong science background, but it was still rewarding if I put in the extra effort."
Activities
Be better prepared
before
your course. Deepen your understanding
during
and
after
it. Supplement your coursework and achieve mastery of the topics covered
in Food Fermentation: The Science of Cooking with Microbes with these
activities:
Review Fermentation
Show steps
Review the basic concepts of fermentation, microorganisms, and their role in food production.
Browse courses on
Fermentation
Show steps
-
Read the course syllabus and introduction materials.
-
Review basic chemistry and biology concepts related to fermentation.
-
Watch introductory videos or documentaries on fermentation.
Read The Art of Fermentation
Show steps
Read this comprehensive guide to fermentation to deepen understanding of the history, techniques, and applications of fermentation.
View
Sandor Katz’s Fermentation Journeys: Recipes,...
on Amazon
Show steps
-
Obtain a copy of the book.
-
Read through the chapters on the history and science of fermentation.
-
Select specific fermentation techniques or recipes to try.
-
Read the relevant sections in the book for detailed instructions and guidance.
-
Discuss the book with peers or instructors to enhance understanding.
Experiment with Basic Fermentations
Show steps
Experiment with simple fermentation techniques such as making sauerkraut or sourdough to gain hands-on experience.
Show steps
-
Gather necessary materials and ingredients.
-
Choose a basic fermentation recipe and follow the instructions.
-
Monitor the fermentation process and make observations.
-
Taste and evaluate the fermented product.
-
Read articles or watch videos about the science behind the fermentation process.
Four other activities
Expand to see all activities and additional details
Show all seven activities
Fermentation Calculations
Show steps
Practice calculations related to fermentation processes to reinforce understanding of the underlying chemistry.
Browse courses on
Chemical Reactions
Show steps
-
Review basic chemical principles and stoichiometry.
-
Solve problems involving concentrations, pH, and reaction rates.
-
Calculate the yield and efficiency of fermentation processes.
-
Use online calculators or spreadsheets to assist with calculations.
-
Discuss solutions with peers or instructors to verify understanding.
Attend Fermentation Workshop
Show steps
Attend a workshop to learn from experts in the field and connect with professionals in the food fermentation industry.
Show steps
-
Identify and register for a relevant fermentation workshop.
-
Attend the workshop and actively participate in demonstrations and discussions.
-
Network with other attendees and exchange knowledge.
-
Follow up with contacts made at the workshop.
Fermentation Journal
Show steps
Create a journal to document the fermentation experiments, observations, and research findings.
Show steps
-
Set up a notebook or digital journal.
-
Record daily observations of the fermentation process.
-
Include explanations of the scientific principles involved.
-
Reflect on the results and identify areas for further exploration.
-
Share the journal with peers or instructors for feedback.
Fermentation Resources Collection
Show steps
Gather and organize a collection of resources such as articles, recipes, and videos on different aspects of fermentation.
Show steps
-
Conduct research to identify relevant resources.
-
Create a digital or physical collection using tools such as Evernote or a binder.
-
Categorize and organize the resources for easy access and reference.
-
Share the collection with peers or instructors for feedback and enrichment.
Review Fermentation
Show steps
Review the basic concepts of fermentation, microorganisms, and their role in food production.
Browse courses on
Fermentation
Show steps
Show steps
Show steps
- Read the course syllabus and introduction materials.
- Review basic chemistry and biology concepts related to fermentation.
- Watch introductory videos or documentaries on fermentation.
Read The Art of Fermentation
Show steps
Read this comprehensive guide to fermentation to deepen understanding of the history, techniques, and applications of fermentation.
View
Sandor Katz’s Fermentation Journeys: Recipes,...
on Amazon
Show steps
Show steps
Show steps
- Obtain a copy of the book.
- Read through the chapters on the history and science of fermentation.
- Select specific fermentation techniques or recipes to try.
- Read the relevant sections in the book for detailed instructions and guidance.
- Discuss the book with peers or instructors to enhance understanding.
Experiment with Basic Fermentations
Show steps
Experiment with simple fermentation techniques such as making sauerkraut or sourdough to gain hands-on experience.
Show steps
Show steps
Show steps
- Gather necessary materials and ingredients.
- Choose a basic fermentation recipe and follow the instructions.
- Monitor the fermentation process and make observations.
- Taste and evaluate the fermented product.
- Read articles or watch videos about the science behind the fermentation process.
Four other activities
Expand to see all activities and additional details
Show all seven activities
Fermentation Calculations
Show steps
Practice calculations related to fermentation processes to reinforce understanding of the underlying chemistry.
Browse courses on
Chemical Reactions
Show steps
Show steps
Show steps
- Review basic chemical principles and stoichiometry.
- Solve problems involving concentrations, pH, and reaction rates.
- Calculate the yield and efficiency of fermentation processes.
- Use online calculators or spreadsheets to assist with calculations.
- Discuss solutions with peers or instructors to verify understanding.
Attend Fermentation Workshop
Show steps
Attend a workshop to learn from experts in the field and connect with professionals in the food fermentation industry.
Show steps
Show steps
Show steps
- Identify and register for a relevant fermentation workshop.
- Attend the workshop and actively participate in demonstrations and discussions.
- Network with other attendees and exchange knowledge.
- Follow up with contacts made at the workshop.
Fermentation Journal
Show steps
Create a journal to document the fermentation experiments, observations, and research findings.
Show steps
Show steps
Show steps
- Set up a notebook or digital journal.
- Record daily observations of the fermentation process.
- Include explanations of the scientific principles involved.
- Reflect on the results and identify areas for further exploration.
- Share the journal with peers or instructors for feedback.
Fermentation Resources Collection
Show steps
Gather and organize a collection of resources such as articles, recipes, and videos on different aspects of fermentation.
Show steps
Show steps
Show steps
- Conduct research to identify relevant resources.
- Create a digital or physical collection using tools such as Evernote or a binder.
- Categorize and organize the resources for easy access and reference.
- Share the collection with peers or instructors for feedback and enrichment.
Career center
Learners who complete Food Fermentation: The Science of Cooking with Microbes will develop knowledge and skills
that may be useful to these careers:
Fermentation Scientist
Fermentation Scientist
A Fermentation Scientist researches and develops new fermentation processes for the production of food, beverages, and other products.
Zymologist
Zymologist
A Zymologist studies the fermentation process, and how it can be used to produce food, beverages, and other products.
Food Microbiologist
Food Microbiologist
A Food Microbiologist studies the microorganisms that are present in food, and how they can affect the safety and quality of food.
Biochemist
Biochemist
A Biochemist studies the chemical processes that occur within living organisms.
Microbiologist
Microbiologist
A Microbiologist studies microorganisms, such as bacteria, viruses, and fungi, and how they affect the environment and human health.
Mycologist
Mycologist
A Mycologist studies fungi, such as mushrooms, yeasts, and molds, and how they can be used to produce food, beverages, and other products.
Brewmaster
Brewmaster
A Brewmaster oversees the production of beer, from the initial brewing process to the final packaging and distribution.
Winemaker
Winemaker
A Winemaker oversees the production of wine, from the initial grape harvest to the final bottling and distribution.
Yeast Scientist
Yeast Scientist
A Yeast Scientist studies yeasts, and how they can be used to produce food, beverages, and other products.
Sensory Scientist
Sensory Scientist
A Sensory Scientist studies the human senses and how they perceive food.
Culinary Scientist
Culinary Scientist
A Culinary Scientist develops and tests new food products and processes, using their understanding of food science and technology.
Food Scientist
Food Scientist
A Food Scientist applies the principles of science to the development, production, and preservation of food.
Food Technologist
Food Technologist
A Food Technologist develops and improves food products and processes, using their knowledge of food science and technology.
Molecular Gastronomer
Molecular Gastronomer
A Molecular Gastronomer uses the principles of science to create new and innovative dishes.
Food and Beverage Manager
Food and Beverage Manager
A Food and Beverage Manager plans, organizes, and supervises the operations of a food and beverage establishment, such as a restaurant or hotel.
For more career information including salaries, visit:
OpenCourser.com/course/rwac5z/food
Reading list
We've selected nine books
that we think will supplement your
learning. Use these to
develop background knowledge, enrich your coursework, and gain a
deeper understanding of the topics covered in
Food Fermentation: The Science of Cooking with Microbes.
A comprehensive reference on fermentation techniques, historical and cultural perspectives, and scientific principles.
A comprehensive guide to fermentation techniques used in modern cuisine, providing practical instructions and insights into the science behind fermentation.
Save
A guide to koji fermentation techniques, including detailed instructions for making miso, soy sauce, and sake.
Save
A guide to wild fermentation techniques, with a focus on preserving food and creating flavorful dishes.
Save
A collection of recipes for fermenting a wide variety of vegetables and herbs, providing step-by-step instructions and troubleshooting tips.
A comprehensive guide to pickling techniques, with a wide range of recipes and troubleshooting tips.
A textbook on microbial biotechnology, providing an overview of the use of microorganisms in biotechnology, including food production.
Save
A textbook on the science of brewing, providing an in-depth examination of the chemical and biological processes involved.
A textbook on food biotechnology, providing an overview of the use of microorganisms and enzymes in food production.
For more information about how these books relate to this course, visit:
OpenCourser.com/course/rwac5z/food
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Rating
5.0
Effort
2 to 3 hours per week for 14 weeks
Level
Introductory
Via
edX
Institution
Harvard University
Instructors
Pia Sörensen
Roberto Kolter
Language
English
Transcript
English
This course belongs to a
collection
called
The Science of Cooking. It's comprised of three courses:
- Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
- Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
- Food Fermentation: The Science of Cooking with Microbes (viewing)
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