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
Sponsor
Stacy O'Reilly (Butler University), Michael Samide (Butler University)
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.
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.