HarvardX: Food Fermentation: The Science of Cooking with Microbes
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In Food Fermentation: The Science of Cooking with Microbes, explore the roles that microbes play in the production, preservation, and enhancement of diverse foods in a variety of culinary traditions, and learn about the history of food fermentations.
14 weeks
2–3 hours per week
Self-paced
Progress at your own speed
Free
Optional upgrade available
There is one session available:
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Starts Aug 30
Food Fermentation: The Science of Cooking with Microbes
At a glance
- Institution: HarvardX
- Subject: Biology & Life Sciences
- Level: Introductory
- Prerequisites: None
- Language: English
- Video Transcript: English
- Associated programs:
- Professional Certificate in The Science of Cooking
- Associated skills:Fermentation, Chemistry, Biochemistry, Experimentation, Microbiology, Cooking
This course is part of The Science of Cooking Professional Certificate Program
Learn moreExpert instruction
3 skill-building courses
Self-paced
Progress at your own speed
1 year
2 - 3 hours per week
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