Maryland Red Wine Fermented Product Research Assignment

In this assignment, you will select a fermented food or beverage from the list provided. After making your selection, you will prepare a 2500 words long written report about it. The report should include historical information regarding its human development and use, scientific information regarding which microbes are involved in the fermentation and what fermentation products are produced, practical information on how to store the product and tell if it is in good condition, and health information describing what nutritional and/or protective benefits are derived from consuming that product.

Choose a fermented product from the following list.

  • Yogurt
  • Buttermilk
  • Kefir
  • Swiss cheese
  • Cottage cheese
  • Blue cheese
  • Red wine
  • White wine
  • Vinegar
  • Mead
  • Beer/Ale
  • Sake
  • Meokeoli
  • Miso
  • Natto
  • Soy Sauce
  • Sourdough bread
  • Pickles
  • Sauerkraut
  • Kimchi

Make sure to include a Reference section in which you provide the full citation of your chosen articles and any additional materials you used to prepare your paper; a full citations includes: title of the article, authors, the scientific journals in which the articles were published, the volume and year of the publication, and the URL where this article can be viewed. DO NOT USE WIKIPEDIA AS A SOURCE. If you decide to read off Wikipedia make sure to go to the source information (usually given at the bottom of the page) to confirm that the information has been transferred and cited accurately.

Refer to http://www.umuc.edu/prog/ugp/ewp_writingcenter/writinggde/welcome.shtml for guidance in carrying out the summary and synthesis tasks of this assignment.

Make sure that you also read the rules about Plagiarism at http://www.umuc.edu/prog/ugp/ewp_writingcenter/wc_home.shtml. This paper is to be written in your own words. Plagiarism will result in a grade of 0.

The following criteria will be used when grading your paper:

  • 55 % for presentation of correct and accurate scientific information
  • 25% for properly adapting writing style to audience
  • 10% for the full and proper citation of reference materials
  • 10% for the proper use of grammar, spelling, punctuation, and sentence and paragraph construction

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