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.