Chemistry

The Chemistry of Fermentation

Document Type

Poster Presentation

Location

Indianapolis, IN

Subject Area

Chemistry

Start Date

13-4-2018 2:30 PM

End Date

13-4-2018 4:00 PM

Description

A class on Chemistry and Fermentation aimed to connect chemical concepts from the Butler classroom to real world fermentation practices that have been performed for thousands of years. Fermentation is important for food preservation, enhancing the health benefits of food and adding a variety of flavors to food. Furthermore, fermentation provides an interesting lens to view chemistry in a day to day setting. The action of bacteria and yeast to transform agricultural products into beer, wine, cheese and sauerkraut was discussed in theory through texts and discussion and in practice in Germany and France. A student perspective on the course and learning objectives will be presented.

This document is currently not available here.

Share

COinS
 
Apr 13th, 2:30 PM Apr 13th, 4:00 PM

The Chemistry of Fermentation

Indianapolis, IN

A class on Chemistry and Fermentation aimed to connect chemical concepts from the Butler classroom to real world fermentation practices that have been performed for thousands of years. Fermentation is important for food preservation, enhancing the health benefits of food and adding a variety of flavors to food. Furthermore, fermentation provides an interesting lens to view chemistry in a day to day setting. The action of bacteria and yeast to transform agricultural products into beer, wine, cheese and sauerkraut was discussed in theory through texts and discussion and in practice in Germany and France. A student perspective on the course and learning objectives will be presented.