Fermented Foods
Course Code
PG2204
Number of Credits
2
Semester
Course Type
Study Material
| Study Material | Depth |
|---|---|
| Microbial growth | |
| Growth stoichiometry | |
| Media and inoculum | |
| Bioreactors and sterilization | |
| Microbes important in food fermentation processes | |
| Fermentation reactions for flavor and aroma | |
| Fermentation reactions affecting rheology | |
| Fermentation reactions affecting food color | |
| Effect of fermentation on the production of nutraceuticals | |
| Effect of fermentation on the removal of harmful components |
Graduate Learning Outcomes (GLO) carried by the course
| CPMK Code | Course Learning Outcomes Elements (CLO) |
|---|---|
| CPMK 1 | Students are able to explain basic concepts related to food fermentation techniques including: microbial growth and stoichiometry of microbial growth, preparation of fermentation media and innoculums, sterilization, and fermentation reactor. |
| CPMK 2 | Students are able to explain the effect of fermented food ingredients on changes in the characteristics of food products which include changes in aroma/taste, texture, color, composition, increase in new nutrients, and removal of harmful components. |
Learning Method
- Cooperative Learning, Problem-Based Learning, Group Discussions, Case Studies, Presentations
Learning Modality
- Offline
Assessment Methods
- Exam, Assignment