This course with Dr. Karen Snetselaar will explore the basic biology behind one of the oldest ways that humans process and preserve foods and beverages: fermentation. It will include a look at food products from all over the world to get a sense of the diverse and widespread nature of fermentation. The focus of the course will be on common themes: the microbes used and how they are managed to produce safe fermented foods. This is not a practical course, with recipes and hands-on experiences. The focus is to provide background information of interest to those who enjoy consuming fermented foods and drinks.