Fermented Foods

This module aims to provide the learners with science and technology behind the fermentation processes in food systems. It will focus on different aspects of the microbiology, the technology and the key processing parameters of the different fermentation processes applied to a variety of selected food commodities.

1. Identify the principles of different types of food fermentation

2. Determine the appropriate methods to produce selected fermented foods

3. Evaluate how changes in raw materials, process parameters and microflora affect the final quality of this product

4. Apply the scientific principles to produce a fermented product

5. Summarise the interactions between food components in the specific products studied