FHM-21806 Food Fermentation

Course

Credits 6.00

Teaching methodContact hours
Lecture24
Practical80
Course coordinator(s)prof. dr. EJ Smid
Lecturer(s)ir. HJF van Valenberg
dr. ir. MA Kabel
dr. ir. MAI Schutyser
prof. dr. EJ Smid
J Wolkers-Rooijackers
dr. ir. E Bijl
Examiner(s)prof. dr. ir. MH Zwietering
prof. dr. EJ Smid

Language of instruction:

English

Assumed knowledge on:

FHM-20306 Food Microbiology, FPE-20306 Food Process Engineering.

Continuation courses:

FHM-30806 Advanced Fermentation Science.

Contents:

This course provides theory about micro-organisms used in fermentation processes and about application of these microbes in food fermentation processes. Theoretical background of functional micro-organisms (lactic acid bacteria, yeasts and moulds), their behavior as fermentation starters, process engineering aspects of the formation of biomass and products, and of modern biotechnology in food fermentation will be dealt with. In addition, applied aspects (commodity technologies) and skills (laboratory fermentations, interaction between theory and practice) are part of the course. The practical class consists of modules dealing with beer fermentation, dairy (yoghurt) fermentation, and computer aided simulations giving insight into important parameters and orders of magnitude.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand the role of fermentation microorganisms in major food fermentations;
- understand the (bio)chemical activities and conversions that take place during fermentations, and their impact on quality and safety;
- understand and carry out simple calculations on stoichiometry, microbial growth & transfer processes during food fermentations;
- carry out food fermentation processes and monitor their progress by measurements and analyses.

Activities:

The activities consist of :
- formal lectures;
- laboratory classes:
- computer simulations;
- written presentations on thematic subjects such as lactic acid fermentation and alcoholic fermentation.

Examination:

The final grade is based on:
- performance during the laboratory-classes and report (40%), to be passed with at least 5.5;
- a written theory examination (60%) to be passed with at least 5.5.

Literature:

Combined hand-outs covering the lectures, a guide book for laboratory classwork and background information will be made available in Learning environment@WUR.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScA: Food Biotechnology and Biorefining1MO
Restricted Optional for: MFTFood TechnologyMScE: Dairy Science and Technology1MO
MFTFood TechnologyMScB: Food Innovation and Management1MO
MFTFood TechnologyMScH: Sustainable Food Process Engineering1MO
MFTFood TechnologyMScE: Dairy Science and Technology1MO