This semester the students, under the direction of Dr. Gary Wilson, studied food safety and inspection, foodborne illnesses, and how microbes are used for making many common foods.
One of the class projects was to use age-old methods employing microbial growth to produce foods. The end results were on display Monday. Not exactly a traditional Thanksgiving feast, but a nice sampling of the many foods created through microbial action.
On the menu was sourdough bread, pretzels, chocolate, kimchi, sauerkraut, pickles, yogurt, ricotta cheese, catsup, mozzarella cheese, ginger ale, mead, and wine.
Collin Valdez explained how he made mozzarella cheese (which wasn’t that easy!) and Kimchee (which was pretty easy) and Seth Barr made ginger ale and sour dough bread (both were awesome!) The chocolate balls and yogurt were also a hit. Thanks to all the students for such a fun event!