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ESCI 314: The Science of Cheesemaking

Environmental Sciences · 2 credits

Cheese production should be understood in the context of endangered ecologies of cheese cultures and cheesemaking, as well as historical settings and environments as background to an understanding of the chemistry of cheesemaking, culture microbiology, and cheese identity. This course examines the science of cheesemaking, human health hazards and toxicology related to artisan cheese production as well as industrial cheese manufacturing, and the waste management of industrial manufacturing. Students will make cheeses throughout the course. Online Course.

Offered in 1 of the 26 listed terms (Summer 2022).

Prerequisites

(BIOL 101 or HNRS 213 or BIOL 204) and (CHEM 161 or CHEM 121 or CHEM 175)

Prerequisite tree

Each course's own prerequisites, down to the first courses in the chain.

Corequisites

UEPP 314

From Banner's catalog for Spring 2027. Banner lists only the requisites it enforces, so check the catalog entry too.

Required by (0)

No course lists it as a prerequisite.

Syllabi and course websites

None listed yet.

Instructors

InstructorSectionsTerms
Harper, Ruth1Summer 2022

Every offering in the listed terms (1 section)

TermSecCRNTypeMeetsInstructorEnrolledDelivery
Summer 2022S1L30670Lecture/LabTBA · ONLINE ASNCHarper, Ruth13/20Distance Instr-OnLine