Microbiology of Fermented Food and Beverages

Course Description

Content

The course has major focus on the microorganisms involved in the processing of various fermented foods and beverages. The course includes the taxonomy of important microorganisms especially lactic acid bacteria (LAB) and yeasts covering both phenotypic characteristics and molecular typing techniques for their identification. Fermentation is introduced as a sustainable green technology and innovative technologies to improve fermented foods and beverages are considered.

Methodologies for isolation will be covered, including both culture dependent and culture independent techniques. Techniques such as high-throughput sequencing and digital programmes for bioinformatics are applied.

Various fermentation techniques is introduced covering the use of starter cultures and other fermentation techniques such as back-slopping. Further, the role of fermentation in sustainable food production and in prevention of food waste will be discussed.

An introduction to various fermented foods and beverages will be given including products such as cheese, bread, wine and beer as well as a number of traditional indigenous fermented food and beverages. Focus will additionally be on microbial interactions including topics such as quorum sensing, bacteriocin formation, etc.

Recommended academic qualifications

Basic knowledge on food microbiology and molecular biology is required. Laboratory experience with microbiology is an advantage though not a specific requirement.

Academic qualifications equivalent to a BSc degree is recommended.