Students carry out processes for the production of fermented foods and bioingredients. Main experimental blocks: fermentation in state of the art bioreactors; microbial and metabolites analysis during fermented foods production.

This course will provide an overview of the production processes for several important fermented foods, including cheese and dairy; bread; vinegar and non-alcoholic beverages; pulses; plant and meat; and alcoholic beverage fermentations. We will survey the microbial ecology, metabolism, and uses of microbial cultures in fermented foods, and their roles in food quality, nutrition, and safety.