FHM-21806 Food Fermentation

Course

Credits 6.00

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 and application of micro-organisms and enzymes during the preparation of fermented foods. Theoretical background aspects 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 this course. The laboratory part consists of modules dealing with (beer)brewing, dairy (yoghurt) fermentation, and solid-state fungal fermentation, as well as a digital assignment.

Learning outcomes:

At the end of the course a student is expected to be able to:
- describe major micro-organisms involved in food fermentations and integrate their properties, related substrate modifications and process engineering impact;
- understand and discuss relevant fermentation processes and the effect of process parameters;
- manipulate and practice selected commodity technologies and perform the compositional analysis of (intermediate) products.

Activities:

The activities consist of formal lectures, laboratory classes, computer simulations, a digital assignment, and written and oral presentations on three thematic subjects: lactic acid fermentation, alcoholic fermentation and fungal solid-state fermentation.

Examination:

The final grade is based on two open-book theory tests (each 15%), laboratory performance and report (30%) and a written open-book theory examination (40%) to be passed with at least 5.5.

Literature:

A study guide, theorybook, and guidebook for laboratory classwork are available on the blackboard site. Hardcopies are sold during the course.