FDST 396-112 Moldy Meals: Koji, Blue Cheese, and other Mold-Based Fermentations

This class will discuss numerous aspects of using mold fungi to produce food – everything from the foods produced (blue and Brie cheeses, soy sauce, tempeh, salami, oncom, and others) to mold biology and the factors that make certain fungi better than others for food production, to the history and importance of mold-based fermentations (as compared to yeast-based or lactic acid fermentations). You will receive recommendations for optional tasting and guidance on beginning koji-based fermentations in the home using commercially-available starters. There is no textbook; there will be readings posted on Canvas.