Students will:
1.  Understand the enzymatic and microbial activities which 
lead to desirable changes in food commodities that result in 
fermented food products
2.  Discuss technical methods used to control and optimize 
microbial activities during fermented food production
3.  Describe the various types of fermented foods in terms of 
primary and secondary microbial and enzymatic activities 
involved in their production
4.  Identify various flavors and flavor defects in fermented 
foods
5.  Understand how to avoid or correct common defects 
occurring in fermented foods
6.  Develop new and improve existing fermented foods utilizing 
culture selection and fermentation control techniques

1.  Overview of fermented foods
2.  Microorganisms associated with fermented foods and their 
metabolism
3.  Lactic acid bacteria: characteristics and production of 
starter cultures
4.  Fermented milks
5.  Cheese technology
6.  Cheese flavor development
7.  Vegetable fermentation
8.  Meat fermentation
9.  Alcohol production using yeast
10. Beer technology
11. Wine technology
12. Baker's yeast and sourdough bread 
13. Indigenous fermented foods
14. Probiotics and prebiotics

“All academic work must meet the standards contained in A 
Culture of Honesty. The full text of A Culture of Honesty can be 
found under the heading “UGA Academic Honesty Policy” at 
https://honesty.uga.edu/Academic-Honesty-Policy. Students are 
responsible for informing themselves about those standards 
before performing any academic work.”