Microbiology of Fermented Food and Beverages

Course content

The course has major focus on the microorganisms involved in the processing of various fermented foods and beverages. The course include the taxonomy of important microorganisms especially lactic acid bacteria (LAB) and yeasts including 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. This will include techniques such as high-throughput sequencing as well as various tools for bioinformatics.

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 foods. Focus will additionally be on microbial interactions including topics such as quorum sensing, bacteriocin formation, etc.

Education

MSc Programme in Food Science and Technology

Learning outcome

The objective of the course is to give the students a thorough knowledge on the microbiology behind production of fermented food and beverages and to give the students skills within isolation and identification of microorganisms occurring in these products. Additionally the students will be able to evaluate the functionalities and applications of microbial starter cultures.

Knowledge:

  • Show overview of fermented food and beverages in general and the microorganisms involved in their production
  • Describe important groups of microorganisms identified from fermented food and beverages
  • Comprehend microbial taxonomic systems
  • Reflect on microbial cytology and physiology
  • Describe microbial interactions and their importance in food systems 
  • Define molecular techniques for identification and typing to species and strain level

 

Skills:

  • Apply procedures for isolation and identification of the predominant microorganisms in fermented food and beverages
  • Explain at the molecular level the behaviour and interaction between various groups of microorganisms
  • Assess the most important parameters leading to optimal product quality and food safety
  • Apply food fermentation to develop innovative food products

 

Competences:

  • Predict the composition of the microbiota of specific fermented food and beverages
  • Discuss presumed functionalities of microorganisms in fermented food or beverages related to product quality and food safety
  • Communicate and work independently on own data and discuss the results in relation to existing literature

Lectures, theoretical and laboratory practicals. The lectures will introduce issues of importance for the understanding of microbial behaviour during production of fermented food and beverages. The theoretical and laboratory practicals will give the students practice on how to identify various microorganisms from fermented food and beverages including skills within various molecular techniques. Knowledge on food innovation will be obtained through theoretical exercises.

See Absalon for a list of course literature.

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.

Oral
Feedback by final exam (In addition to the grade)
Peer feedback (Students give each other feedback)
ECTS
7,5 ECTS
Type of assessment
Oral examination, 20 min
Written assignment, during course
The students will hand in a report based on a theoretical topic and own experimental results obtained during the practicals. At the time of the oral examination, one question is drawn, and the examination proceeds without preparation time. Two weeks before the exam the questions will be given to the students. At the oral exam, the drawn question and the curriculum will account for 75% of the grade. The written report and the discussion of the report will account for 25% of the grade.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Several internal examiners and one external examiner.
Criteria for exam assessment

See Learning Outcome

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 27
  • Preparation
  • 116
  • Theory exercises
  • 21
  • Practical exercises
  • 41
  • Exam
  • 1
  • English
  • 206