Food Fermentation

Course ID: M3201A52

Credits: 3

Course Prerequisites: None

Course Description and Goals:

The course content introduces the production procedures and development characteristics of various fermented foods. The scope of teaching includes: 

(1) The screening, improvement and preservation of strains. 

(2) Bread fermentation. 

(3) Wine fermentation. 

(4) Beer fermentation. 

(5) Distilled alcoholic beverages. 

(6) Milk fermentation: yogurt. 

(7) Fish fermentation and its products. 

(8) Fermentation of soy sauce. 

(9) Miso fermentation. 

(10) MSG fermentation. 

(11) Application of microbial enzymes. 

(12) Production of microbial biomass. 

(13) Tea, coffee and cocoa. 

Schedule Type: Lecture,Discussion

Course Schedule (subject to change): None