Course Description
Technology and quality control aspects of lactic acid and alcoholic fermented foods with emphasis on preparation of cultures, fermentation control, shelf life, formation of flavor compounds, and control over physical properties. Characteristics of probiotic cultures and prebiotic food additives will also be covered.
Athena Title
Food Fermentation Technology
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
FDST 7020E or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
Students will: 1. Understand the enzymatic and microbial activities which lead to desirable changes in food commodities that result in fermented food products 2. Discuss technical methods used to control and optimize microbial activities during fermented food production 3. Describe the various types of fermented foods in terms of primary and secondary microbial and enzymatic activities involved in their production 4. Identify various flavors and flavor defects in fermented foods 5. Understand how to avoid or correct common defects occurring in fermented foods 6. Develop new and improve existing fermented foods utilizing culture selection and fermentation control techniques
Topical Outline
1. Overview of fermented foods 2. Microorganisms associated with fermented foods and their metabolism 3. Lactic acid bacteria: characteristics and production of starter cultures 4. Fermented milks 5. Cheese technology 6. Cheese flavor development 7. Vegetable fermentation 8. Meat fermentation 9. Alcohol production using yeast 10. Beer technology 11. Wine technology 12. Baker's yeast and sourdough bread 13. Indigenous fermented foods 14. Probiotics and prebiotics
Syllabus