AVVISO:
A seguito degli avvisi di allerta meteo diramati questo pomeriggio dalla Protezione Civile regionale, per la giornata di lunedì 19 gennaio 2026, sono sospese tutte le attività didattiche in presenza (lezioni, esami, sedute di laurea) previste in tutte le sedi dell'Università di Catania (incluse le strutture didattiche di Ragusa e Siracusa).
Le attività potranno essere erogate in modalità online.
MICROBIOLOGY OF FERMENTED FOOD
Academic Year 2017/2018 - 1° YearLearning 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.
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.