Food Biotechnology II

Abstract

This integration course will address the production processes for important fermented foods (dairy, meat and plant products). The production of food cultures (starter and secondary cultures) will be examined with a particular emphasis on fermented milk products. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.

Objective

To understand the principles for utilization and the important roles of microorganisms in production, quality and safety of important fermented foods, by integrating basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering.

Content

This course will present complex production processes for important fermented foods produced from different raw materials (dairy, meat and plant origins). The production of food cultures used to initiate and control fermentations will be explained as well as recent developments in this area. A special emphasis will be devoted to processing of milk into fermented dairy products (cheese, fermented milks and yoghurt) for which basic and applied knowledge is most advanced. Emphasis will be placed on complex processing of raw materials into fermented food, effects of important process parameters for high product quality and safety, and central role of microorganisms and microbial products in the elaboration, quality and preservation of fermented foods. Then short presentations will be made on fermented cereal products (bread and beer), fermented vegetable (pickles, sauerkraut, soy sauce and other Asian fermented products) and fermented meats to illustrate the great diversity of applications of microorganisms in fermented foods.

Resources