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Abstract
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.
Objective
To demonstrate the operation of complete fermentation processes for the production of selected fermented foods and bioingredients; running of small fermenters to understand the effects of important parameters of fermentation processes, including raw materials, and their control; to analyze the effects of defined fermentation conditions on the quality of final products; to scientifically present experimental approaches and data in a complete report.