Development of Concept for a Fermentation-Based Asian-Condiment Course

SITUATION
A food science professor at an American university had an interest in developing a course for her students based upon Asian fermented foods (e.g., shoyu, miso, etc.).

PROBLEM
The professor had academic understanding of the processes involved, but no real hands-on experience.

SOLUTION
We suggested specific formulations for potential products that could be used in the course, advised on the approaches required to make them given equipment constraints, suggested potential experimental variables that could be altered, helped to develop the course laboratory protocol, and provided real-time phone support during the course.

BENEFITS
Our course exposed a new generation of American food science students to the intricacies of Asian fermented food products and practices, one of the faster growing segments of the American food market.

For more information, contact Alan McClure at 573- 268-7859 or [email protected].