CHE 216 - Fermentation Science in a Global Society

An investigation of the impact and influence of fermentation science on a global society. The course will address the production of alcohol, bread, cheese, and other fermented products and the role in global societies for fuel, subsistence, pleasure, and commerce. This course will meet as a quarter course and involves a mandatory international trip to learn how other cultures and societies make use of this science.

Note: May be repeated for a total of six credits.
Prerequisite: CHE 101 with lab or CHE 111 and either BIO 101 or BIO 120; or instructor permission.
When Offered: Not on a regular basis
Credit: 3