FHM-21806 Food Fermentation

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Studiepunten 6.00

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

Language of instruction:

EN

Mandatory knowledge:

ZSS06100 Laboratory Safety

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.

OpleidingFaseSpecialisatiePeriode
Verplicht voor: MFTFood TechnologyMScC: Spec. C - Food Fermentation and Biotechnology2MO
Keuze voor: MFTFood TechnologyMScD: Spec. D - Dairy Science and Technology2MO
MFTFood TechnologyMScB: Spec. B - Sustainable Food Process Engineering2MO
MFTFood TechnologyMScH: Spec. H - Food Entrepreneurship2MO
MNHNutrition and HealthMScF: Spec. F - Food Digestion and Health2MO