This module aims to provide students with a comprehensive understanding of
the microbiological aspects of functional food 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.
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 concept of microbial survival strategies and outline microbiological aspects of novel preservation methods.
Safety aspects of fermentation process will also be outlined with emphasis on process control and HACCP.
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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. Fermentor 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, bacteriophages. Microbiological aspects of selected non-dairy food commodities e.g oriential fermerted foods
Microbial ecology of the human colon. Growth requirements of probiotic organisms. Prebiotics & Probiotics efficacy and action.
Effects of processing and intestinal conditions on viability and activity of probiotics. Viability enhancement strategies. Purity and safety of probiotic preparations. Anti-microbial effects of novel methods of food preservation. Microbial Survival Strategies: Bacterial endospores and the sporulation cycle Biofilm formation Nature and formation of bacteriocins
Laboratory: Bacteriological analysis of foods Rapid and standard counting techniques for food and water; spiral plating, colilert, membrane filtration
Laboratory: Fermentation Microbiology: Microbiological aspects of beer, wine and selected beverage fermentations. Fermentation Microbiology Comparison and viability of starter cultures for yoghurt and fermented milk drink production. Alcohol fermentation using grains, fruit juices and viability of yeasts.
Laboratory: Isolation and confirmation methods for microbial foodborne pathogens using rapid techniques. Laboratory: Comparison of the anti-microbial efficacy of novel methods of food preservation. Evaluation of stress adaptation on microbial survival.
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| Material is presented in both lecture and laboratory practical formats. 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.
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| Module Content & Assessment | |
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| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |