The Fundamentals of Fermented Foods


This module will integrate both practical work with theory and aims to provide the learners with the basic elements underpinning the fermentation of foods. Its main focus will be the transformation of food by a variety of bacterial, fungi and the enzymes they produce with a strong emphasis on the effective use of food waste by producing sustainable by-products.  This focus will assist students in the development of their knowledge in the realm of basic fermentation.


Learning Outcomes

  1. Identify the key principles of food fermentation

  2. Demonstrate compatible methods to produce a range of fermented food products

  3. Apply innovative fermentation techniques by creating a product from food waste 

  4. Produce a range of fermented products

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