FDST (MIBO) 4120/6120-4120/6120L

FOOD FERMENTATIONS

3 hours. 2 hours lecture and 2 hours of laboratory per week

Course description:
Microbial and technical aspects of dairy, vegetable, grain and fruit fermentations. Products to be studied include cheese, sausage, beer, wine, and soy sauce.

Undergraduate prerequisite: MIBO 3000-3000L, or MIBO 3500

LEARNING OUTCOMES
Expected learning outcomes include:

• Identify microorganisms involved in the fermentation of specific food commodities including dairy, meat, grain, and vegetable.

• List the properties of microoganisms involved in food fermentations that are associated with specific desirable and undesirable product characteristics.

• Describe the mechanisms by which pathogenic and spoilage bacteria are inhibited by food fermentations.

• Describe the influence of the food environment on the food fermentation process and how this environment can be controlled to achieve the desired product.

• Distinguish and recognize through taste or aroma metabolites of microorganisms that contribute to the flavor and aroma fermented foods

• Identify the biochemical origin of microbial metabolites produced in fermented foods.

• Determine possible causes of flavor and texture defects the may occur in fermented foods

• Develop and plan strategies for controlling the occurrence of microbial-induced defects in fermented foods.

TOPICAL OUTLINE FOR COURSE:

• Lactic acid bacteria-physiology, metabolites, inhibitors
• Cultured milks
• Cheese fermentations and manufacturing technology
• Vegetable fermentations
• Meat fermentations