Academic Year 2019/2020 - 1° Year
Teaching Staff: Cinzia Lucia Randazzo and Alessandra Pino
Credit Value: 8
Course Language: Italian
Taught classes: 35 hours
Exercise: 42 hours
Term / Semester:

Learning Objectives

The course aims to provide theoretical and practical skills on fermentation processes related to the use of microorganisms; to the development and formulation of starter cultures to be used for the standardization of the food fermentation process.

Course Structure

oral test

Detailed Course Content

Main fermentations. Role of microrganims in the production of fermented foods. Lactic acid bacteria, yeasts and moulds for food application. Starter cultures. Selection criteria for starters; factors influencing the growth of microrganims in food. Primary and secondary metabolities of fermentation. Probiotics, prebiotics and functional foods. Main fermented foods: fermented milk, cheeses, sourdough, cured meats, fermented olives, beer, wine.Student's ppt presentation. Practical course.

Textbook Information

Microbiology and thecnology of fermented foods. Hutkins ed. 2006. Blackwell Publishing. ISBN-13: 978-0-8138-0018-9; ISBN-10: 0-8138-0018-8/2006.