Like food? – Of course you do!
Like fungi? Who doesn’t?
Want to earn 2 credits in three weeks exploring all the ways in
which molds can make tasty food, with the opportunity for at home
experimentation?
Check out
FDST 396/896 section 112
Moldy Meals: Koji, Blue Cheese,
and other Mold-Based Fermentations
An asynchronous course offered via Canvas with optional synchronous
discussion by Zoom.
Readings, lectures (written and recorded), videos. Grading will be based
on quizzes and on student presentations. Koji mold for doing your own
optional fermentations will be available to students within the US, and
lists of fungal foods and where to find them will be provided throughout
for optional tastings.
Eat the fungus!
For more information, contact
Heather Hallen-Adams, hhallen-adams2@unl.edu
More details at: http://microbiology.unl.edu