GID 504 - Food Fermentation Processes

Course Objectives

To gain broad knowledge on
• Fermentation technology, fermentors, extraction of fermentation products
• Microorganisms used in fermentation, starter cultures, culture collections
• Production of fermented foods and other products
• Food safety aspects of fermented foods, regulations

Course Description

Introduction to fermentation technology, microorganisms used in fermentation- characteristics, isolation, identification, improvement and maintenance methods , starter cultures, culture collections, fermentors , extraction of fermentation products, fermented foods (dairy, meat, cereal, fruit and vegetable products) , fermented alcoholic beverages, traditional fermented products, functional and probiotic fermented products, production of microbial enzymes, organic acids, biomass and food additives, food safety aspects of fermented foods, regulations