3 hours. 2 hours lecture and 2 hours lab per week.
Food Fermentations
Course Description
Microbial and technical aspects of dairy, vegetable, meat, grain, and fruit fermentations. Products studied include cheese, sausage, beer, wine, and soy sauce.
Additional Requirements for Graduate Students: Written paper or oral presentation.
Athena Title
Food Fermentations
Prerequisite
FDST 3000 or MIBO 3500 or MIBO 3500E or MIBO 3500H
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Student Learning Outcomes
Students will identify microorganisms involved in the fermentation of specific food commodities including dairy, meat, grain, and vegetable.
Students will list the properties of microorganisms involved in food fermentations that are associated with specific desirable and undesirable product characteristics.
Students will describe the mechanisms by which pathogenic and spoilage bacteria are inhibited by food fermentations.
Students will describe the influence of the food environment on the food fermentation process and how this environment can be controlled to achieve the desired product.
Students will distinguish and recognize through taste or aroma metabolites of microorganisms that contribute to the flavor and aroma fermented foods.
Students will identify the biochemical origin of microbial metabolites produced in fermented foods.
Students will determine possible causes of flavor and texture defects that may occur in fermented foods.
Students will develop and plan strategies for controlling the occurrence of microbial induced defects in fermented foods.
