Food Fermentation

Department
  • Master's program Food Technology & Nutrition
Course unit code
  • 24_LTE_MAS_2_1
Number of ECTS credits allocated
  • 3.0
Name of lecturer(s)
  • FH-Prof. Dr. Bach Katrin
Mode of delivery
  • face-to-face
Recommended optional program components
  • none
Recommended or required reading
  • Biotechnological Progress and Beverage Consumption (2020): Elsevier.
    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh; Frisvad, Jens C.; Gerds, Monica L.; Hammes, Walter P. et al. (2012): Food fermentations: microorganisms with technological beneficial use. In: International Journal of Food Microbiology 154 (3), S. 87-97. DOI: 10.1016/j.ijfoodmicro.2011.12.030.
    Brányik, Tomáš; Silva, Daniel P.; Baszczyňski, Martin; Lehnert, Radek; Almeida e Silva, João B. (2012): A review of methods of low alcohol and alcohol-free beer production. In: Journal of Food Engineering 108 (4), S. 493-506. DOI: 10.1016/j.jfoodeng.2011.09.020.
    Cassani, Lucía; Gomez-Zavaglia, Andrea; Simal-Gandara, Jesus (2020): Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract. In: Food research international (Ottawa, Ont.) 129, S. 108852. DOI: 10.1016/j.foodres.2019.108852.
    Gänzle, Michael G. (2015): Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. In: Current Opinion in Food Science 2, S. 106-117. DOI: 10.1016/j.cofs.2015.03.001.
    Grandison, Alistair S.; Brennan, James G. (Hg.) (2011): Food processing handbook. Wiley InterScience (Online service). 2nd ed. Weinheim: Wiley-VCH. Online verfügbar unter http://dx.doi.org/10.1002/9783527634361.
    Kunz, Benno (2006): Grundlagen der Lebensmittelbiotechnologie. 1. Aufl. Hamburg: Behr.
    Schuchmann, Heike P.; Schuchmann, Harald (2008): Lebensmittelverfahrenstechnik. Rohstoffe, Prozesse, Produkte. 1. Nachdr. Weinheim: Wiley-VCH.
    Ternes, Waldemar (2008): Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung. 3. überarb. Aufl. Hamburg: Behr.
    Thomas, Diana Weinert; Leeson, Peter T. (2012): The brewer, the baker, and the monopoly maker. In: Journal of entrepreneurship and public policy : JEPP 1 (1), S. 84-95.
    Xiang, Huan; Sun-Waterhouse, Dongxiao; Waterhouse, Geoffrey I.N.; Cui, Chun; Ruan, Zheng (2019): Fermentation-enabled wellness foods: A fresh perspective. In: Food Science and Human Wellness 8 (3), S. 203-243. DOI: 10.1016/j.fshw.2019.08.003.
Assessment methods and criteria
  • Exam
Level of course unit
  • Master
Year of study
  • Spring 2025
Semester when the course unit is delivered
  • 2
Language of instruction
  • English
Learning outcomes of the course unit
  • After completing this module, students have in-depth knowledge of live fermentation and beverage technology. In particular, students will be familiar with the principles and special features of fermentative material conversion and fermentative production of foodstuffs. Existing product examples are analyzed and the principles are applied to new product issues.
Course contents
  • One aspect that will be covered in all courses of the module is the description and consolidation of biotechnological methods within food science. Particular attention will be paid to fermented foods. After completing the module, students will be familiar with the behavior of microorganisms in the field of food conversion with their desirable and undesirable side effects.
    The main food components in the product and their technological properties and how they influence this behavior are discussed in the second part of the lecture, for example. Students will also be able to develop suitable strategies to prevent microbial food spoilage. This knowledge is deepened on a product-specific basis in the seminar. Special manufacturing processes for selected products are presented to the graduates and then carried out practically in the laboratory exercises. The students further develop their technical and methodological skills.
    - Fermentation
    o Technological consideration
    - desired fermentation
    o Food fermentations
    - Undesired fermentation
    o Food spoilage including industrial example
    - Food fermentation, chemistry and quality
    o Influencing fermentation processes and their effect on a quality description
    Excursus: Trends and innovations in food fermentation
Planned learning activities and teaching methods
  • The course comprises an interactive mix of lectures, discussions and individual and group work.
Work placement(s)
  • none

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