HarvardX: Food Fermentation: The Science of Cooking with Microbes
4.7 stars
80 ratings
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:
69,424 already enrolled! After a course session ends, it will be archivedOpens in a new tab.
Starts Nov 20
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:Experimentation, Biochemistry, Fermentation, Microbiology, Chemistry, 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
Interested in this course for your business or team?
Train your employees in the most in-demand topics, with edX For Business.