ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20043o16Semester: 2016/2017 summer
Name: Microbiology of Fermented Foods
Major: Biotechnology
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Xymena połomska
Language of instruction: Polish / English
Learning outcomes: Knowledge: Student knows the up-to-date taxa position, biothops and metabolism of microorganisms used in production of fermented food – describes their functions in fermented products – distinguishes the ways of conducting fermentation processes – identifies a wide range of fermented products and understands their specificities – knows the current trends in selection and improvement of strains for starter cultures of different destination. Skills: Student knows how to deal with commercial starter cultures – analyses microbiological problems arising in the course of fermentation and proposes their solution – uses this knowledge to design new fermented products.
Competences: Demonstrate understanding of the microbiological phenomena in fermented food – is oriented towards the promotion of dietetic and probiotic properties of fermented products.
Prerequisites: Biochemistry, General and Food Microbiology.
Course content: Taxonomy, occurrence and metabolism of bacteria, yeasts and filamentous fungi used as starter cultures in food fermentations. Role of those microorganisms in creation of specific sensory characteristics, extending shelf life, improving nutritional value and also giving fermented foods health-promoting effects. Technological and microbial aspects of fermented food production ( yoghurt, kefir, fermented meat and vegetables, cheeses, breads, selected wines, orient food ). GM microorganisms in food fermentations – risk, acceptable range of genetic manipulation and the strategies to improve starter cultures.
Recommended literature: 1. Fundamental food microbiology, B. Ray & A. Bhunia, CRC Press, Boca Raton-London-New York, 2008; 2. Biotechnology. A multi-volume comprehensive treatise, Ed Rehm H.J., Reed G., Puhler A., Stadler P., Biological fundamentals (vol. 1), Verlag Chemie, Weinheim 1993; 3. Fundamental Food Microbiology, Ray B., CRC Press, NY-London-Tokyo 1996; 4. Mikrobiologia techniczna, tom II, Red. Libudzisz Z., Kowal K., Wyd. PŁ, Łódź 2000; 5. Biotechnologia żywności, Red. Bednarski W., Reps A., WNT, Warszawa 2001; 6. Milk and milk products: technology, chemistry and microbiology, Vernam A.H., Sutherland J.P., Chapman and Hall, London 1994.
Assessment methods: Written exam.
Comment: