Beer, wine and cheese are classic party foods that couldn’t be made without fermentation. Fermentation is also the key behind food trends like pickling and the tea drink kombucha. In a one-credit intersession course, Johns Hopkins University undergraduates will learn the chemistry behind this biological process, science that will help them understand when they should send back a bottle of wine, what sets a stout apart from a lager, and why some cheeses ooze while others crumble.
Recent news from The Johns Hopkins University
This section contains regularly updated highlights of the news from around The Johns Hopkins University. Links to the complete news reports from the nine schools, the Applied Physics Laboratory and other centers and institutes are to the left, as are links to help news media contact the Johns Hopkins communications offices.
Scientists at the Johns Hopkins University have joined a national effort to produce environmentally friendly materials built at the atomic and molecular scale.The environmental impact of materials used in emerging areas of nanotechnology – used, for instance, in video screens, solar cells and electric car batteries – is largely unknown, but scientists working across the country under a new federal grant hope to learn how these products affect the natural world before their commercial use expands.
A theoretical physicist, a computer scientist and a solid-state chemist at the Johns Hopkins University are 2014 recipients of the Sloan Research Fellowship, given annually to young scientists showing promise in their research areas.