Microbiology of Fermented Food and Beverages

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
• Describe microbial interactions and their importance in food systems
• Reflect on microbial cytology and physiology
• 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 interactions 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