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.
Learning objective
- 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
Content
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).
Prerequisites / Notice
Food Biotechnology (752-5001-00) and/or other equivalent courses.
Competencies
Subject-specific Competencies
Concepts and Theories
assessed
Techniques and Technologies
fostered
Method-specific Competencies
Media and Digital Technologies
fostered
Project Management
fostered
Social Competencies
Communication
assessed
Cooperation and Teamwork
assessed
Leadership and Responsibility
fostered
Self-presentation and Social Influence
fostered
Personal Competencies
Creative Thinking
assessed
Critical Thinking
assessed
Self-direction and Self-management
fostered
Performance assessment
Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
: Special students and auditors need a special permission from the lecturers