FOOD FERMENTATION TECHNOLOGY (2 SCU)

Learning Outcomes:

On successful completion of this course, students will be able to: Describe the history and fundamental knowledge of food fermentation technology; Explain the basic microbiology and biochemistry of food fermentation; Apply the fermentation processes in food production.

Topics:

1. Introduction to fermented foods;
2. Microorganisms;
3. Metabolism and Physiology;
4. Starter Cultures;
5. Cultured Dairy products and Cheese;
6. Fermented Meats;
7. Fermented Vegetables;
8. Bread; Beer and Wine;
9. Vinegar;
10. Distilled Spirits;
11. Cocoa and Coffee Fermentation;
12. Indonesia Fermented Foods.