fermentation science

Fermentation science is the study of how microorganisms, like yeast and bacteria, convert sugars into energy, producing byproducts such as alcohol, carbon dioxide, and organic acids. This natural process has been harnessed for thousands of years to create foods and beverages, such as bread, yogurt, beer, and wine. Fermentation not only enhances flavors and preserves food but also contributes to nutritional benefits. Understanding fermentation involves exploring the biological, chemical, and environmental factors that influence these microorganisms' growth and activity to optimize production and ensure safety in food and drink.