MICROBIOLOGY OF FERMENTED FOODAcademic Year 2017/2018 - 1° Year
Credit Value: 8
Scientific field: AGR/16 - Agricultural Microbiology
Taught classes: 35 hours
Term / Semester: 2°
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.
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.
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.