Fermented Plant and Meat Products

Abstract

This integration course will address the production processes for important fermented plant and meat foods. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.

Objective

- Gain knowledge of the principles for utilization and the important roles of microorganisms and ecosystems in the production, quality and safety of important fermented plant foods and meat products - Integrate basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering for the production of fermented plant foods and meat products. - Make a critical analysis by groups of the process steps and conditions, quality, safety and potential health properties of fermented foods selected by the groups. - Identify the critical control points of the processes and products. - Presentation by the groups of their own selected topics

Content

This course will present complex production processes for important fermented foods produced from different plant and meat materials. This course will build on knowledge on food cultures and microbial mechanisms presented in the course Fermented Milk Products, which is therefore a prerequisite for attending this course. Emphasis will be placed on complex processing of raw materials into fermented foods (such as sausages, sauerkraut, sourdough, vinegar, soy products), effects of important process parameters for high product quality and safety, biochemical processes, and central role of microorganisms and microbial products in the elaboration, quality and preservation of fermented plant and meat foods. Then short presentations will be made on topics selected by groups of students to illustrate the great diversity of traditional and new applications of microorganisms in fermented milk, plant and meat foods.

Resources