Offered
Sunway Second semester 2008 (Day)
Synopsis
The unit introduces the classic concepts of fermentation that are used for food, and the definition of fermentation as used in the industry. The microbial and technical fermentation process such as the genetics and physiology of microorganisms involved in fermentation of foods, and the importance of yeasts and lactic acid bacteria in food fermentations are discussed. The significant aspects of fermented food as a category of food products is covered. The manufacturing of some of the more popular fermented food products which have been industrialised using fermenter technology are discussed. Students are introduced to upstream and downstream activities of industrial fermentations and the economics of the fermented food products.
Objectives
After completing this unit, students should be able to:
- Demonstrate understanding of the scope of food fermentation, understand the fundamental and applied sciences related to the use of microorganisms in fermentation of foods and beverages
- Demonstrate laboratory and technical skills, show ability to work as a team in experiments, understand scientific methodology and contribute towards the completion of experiments
- Demonstrate proficiency in the use of scientific literature resources such as library and internet, and ability to utilize and apply information collected for professional activities and future course work
- Communicate effectively through writing, presentations, discussions, and apply critical thinking skills in the planning, analysis and interpretation of data for report writing
Assessment
Assignment (10%), practical reports (30%), online tests (10%) and a final examination (50%)
Contact hours
3 hours of lectures per week
3 hours of laboratory practicals per week
Prerequisites
BIO1011 and BIO1022
