This module aims to provide students with a comprehensive understanding of the microbiological aspects of food & beverage production, incorporating fermentative processes and interactions with microbial survival strategies and novel processing technologies. This module will introduce students to the concepts of fermentation with emphasis on food and beverage fermentations. Students will be introduced to process and application of fermentation in the food/beverage industries and fermenter design and operation. The module will outline the role of starter cultures and fermentation organisms and their importance in functional foods, as well as the effects of processing and human conditions. The module will also introduce students to the role of molecular genetics in enhancing the metabolic capabilities of fermentation microorganisms. The module will also introduce the students to yeast metabolism, genetics and its role in fermentations. Students will also be introduced to the role and HACCP and quality control in fermentations.
Fermentation Microbiology: Basics, operation, sterility and environmental control, choice and metabolism of fermentation organisms. Genetic modification of yeasts and their role in the brewing industry.
Fermentation technology: Fermenter design & operation: Batch, continuous and semi-continuous fermentation systems, Product recovery & downstream processing.
Microbiological aspects of beer, wine and selected selected beverage fermentations.
Microbiological aspects of dairy fermentations; starter cultures, yoghurt, cheese, fermented milk drinks.
Microbiological aspects of selected non-dairy food commodities e.g oriential fermerted foods
The fundamentals, operation, sterility and environmental control, HACCP, choice and metabolism of fermentation organisms in the brewing process.
The role of yeast metabolism on brewing substrates and the impact on flavour profiles.
Yeast husbandry; strain selection, propagation, genetics and culture maintainence.
The microbiological quality aspects of beer, wine and selected beverage fermentations and the implementation of HACCP.
Alcoholic beverage spoilage organisms, identification, control and prevention.
Overview of spirits and wine production.
Lectures with the use of audio-visual aids such as video clips.
Material is presented in both lecture and powerpoint format.
Class discussion of relevant topical safety/ functional food issues will be encouraged.
Students are expected to keep abreast of current issues related by the media.
Students are expected to participate in any relevant field trips that may arise
during the module.
Guest speaker visits.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |