A scientific approach to fermentation processes, use of different starter cultures and design of fermenters. Students will learn the manufacturing steps involved in various fermented products including making wine, beer, fermented dairy products like cheese and kefir and vegetable products such as kombucha and fermented shour pickles) and gain hands-on experience in making these products. Students will also learn to use devices to measure and monitor parameters such as degrees Brix and degrees Plato, specific gravity of grape must and beer wort using digital and analog refractometers and hydrometers as well as pH and acidity of the starting materials for different fermentation products. Students will also learn to do calculations on the alcohol content, efficiency of the fermentation processes and yield of the final fermented product.