752102 Fermentation processes in food industry
- Semester hours
- Lecturer (assistant)
- Haltrich, Dietmar
- Offered in
- Wintersemester 2019/20
- Languages of instruction
solid state fermentation: fundamentals, types of reactors, advantages and disadvantages fermented Asian food: soysauce, miso, sake, tempeh, fish sauce, shrimp paste, etc.
beer and mushrooms
organic acids (citric, gluconic, lactic acid)
amino acids (glutamic acid, lysine, phenylalanine, asparagine)
microbial polysaccharides (xanthan, gellan, pullulan)
fermented milk products
- Objective (expected results of study and acquired competences)
After successful completion of the course, the students know the strategies, requirements and options that are relevant for fermented food s and food ingredients. Microbiological, biochemical and technological fundamentals acquired in this course enable the students to link food fermentation questions with basic science as well as actual technological aspects.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.