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HNRS 318.501 - Dr. Scott Bailey-Hartsel

Fermentation: Cultures Meet Culture

In this hands-on class our learning objectives for students are to understand the biology and biochemistry of fermentation, expand their awareness of the role and ubiquity of fermented foods in culinary traditions around the world, appreciate the historical and cultural significance of fermented foods across the globe, and at the same time develop a deeper appreciation for their own food traditions.

Meet the Professor