This course will provide an overview of the production processes for several important fermented foods, including cheese and dairy; bread; vinegar and non-alcoholic beverages; pulses; plant and meat; and alcoholic beverage fermentations. We will survey the microbial ecology, metabolism, and uses of microbial cultures in fermented foods, and their roles in food quality, nutrition, and safety.
Lernziel
- Evaluate the roles of microorganisms and ecosystems in the production, quality and safety of important fermented foods - Integrate knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering for the production of fermented foods. - Critically analyze the process steps and conditions, quality, safety and potential health properties of fermented foods. - Identify the critical control points of the processes and products. - Presentation by the groups of their own selected topics
Inhalt
Fermented foods comprise up to 50% of the human diet, providing an important source of nutrition worldwide. Food fermentation involves the use of beneficial microorganisms to improve the stability, safety, nutrition, and quality of various foodstuffs. This course will evaluate the roles of microorganisms together with production processes for production of fermented foods and beverages. This course will build on knowledge of food microorganisms and microbial mechanisms presented in the Food Biotechnology course. Emphasis will be placed on bioprocessing of raw materials into fermented foods and beverages (such as fermented dairy products, sauerkraut, sourdough, vinegar, soy products), effects of key process parameters for product quality and safety, biochemical processes, and the central role of microorganisms and microbial products in the production, quality, and preservation of fermented foods.
Student groups will select, research, and present on topics to evaluate the diversity and functional applications of microorganisms in fermented foods (both traditional and novel).
Voraussetzungen / Besonderes
Food Biotechnology (752-5001-00) and/or other equivalent courses.
Kompetenzen
Fachspezifische Kompetenzen
Konzepte und Theorien
geprüft
Verfahren und Technologien
gefördert
Methodenspezifische Kompetenzen
Medien und digitale Technologien
gefördert
Projektmanagement
gefördert
Soziale Kompetenzen
Kommunikation
geprüft
Kooperation und Teamarbeit
geprüft
Menschenführung und Verantwortung
gefördert
Selbstdarstellung und soziale Einflussnahme
gefördert
Persönliche Kompetenzen
Kreatives Denken
geprüft
Kritisches Denken
geprüft
Selbststeuerung und Selbstmanagement
gefördert
Leistungskontrolle
Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)
Leistungskontrolle als Semesterkurs
: Für Fachstudierende und Hörer/-innen ist eine Spezialbewilligung der Dozierenden notwendig