752-5002-01L  Fermented Plant and Meat Products

SemesterSpring Semester 2019
LecturersC. Lacroix, A. Greppi
Periodicityyearly recurring course
Language of instructionEnglish



Courses

NumberTitleHoursLecturers
752-5002-01 GFermented Plant and Meat Products Special students and auditors need a special permission from the lecturers.2 hrs
Tue/208:15-10:00LFV E 41 »
Thu/208:15-10:00LFO C 13 »
23.05.13:15-15:00LFV B 42.1 »
13:15-15:00LFV B 42.2 »
C. Lacroix, A. Greppi

Catalogue data

AbstractThis integration course will address the production processes for important fermented plant and meat foods. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.
ObjectiveTo understand the principles for utilization and the important roles of microorganisms in production, quality and safety of important fermented plant foods and meat products, by integrating basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering.
ContentThis course will present complex production processes for important fermented foods produced from different plant and meat materials. This course will build on knowledge on food cultures and microbial mechanisms presented in the course Fermented Milk Products, which is therefore a prerequisite for attending this course. Emphasis will be placed on complex processing of raw materials into fermented foods (such as sausages, sauerkraut, sourdough, vinegar, soy products), effects of important process parameters for high product quality and safety, biochemical processes, and central role of microorganisms and microbial products in the elaboration, quality and preservation of fermented plant and meat foods. Then short presentations will be made on topics selected by groups of students to illustrate the great diversity of traditional and new applications of microorganisms in fermented milk, plant and meat foods.
Lecture notesA complete course document and/or copy of the power point slides from lectures will be provided, depending on the topic.
LiteratureA list of references will be given at the beginning of the course for the different topics presented during this course.
Prerequisites / NoticeA prerequisite is the course "Fermented Milk Products" [752-5002-00] in the first half of the same semester or previous courses supporting equivalent knowledge.
This course is taught mainly in English.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits2 credits
ExaminersC. Lacroix, A. Greppi
Typegraded semester performance
Language of examinationEnglish
RepetitionRepetition possible without re-enrolling for the course unit.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Groups

No information on groups available.

Restrictions

General : Special students and auditors need a special permission from the lecturers

Offered in

ProgrammeSectionType
Food Science BachelorFood Science General CoursesW+Information