NFSC641

Fermentation is a biochemical process that improves and preserves the organoleptic and nutritional values of various food and feed products. In addition, fermentation is a biotechnology tool which cultivates microorganisms or other raw materials into important pharmaceuticals and other industrial products. The objective of this course is to learn how fermented foods and feeds are produced and study the microbial starter cultures used in creating these probiotic-rich and functional foods. Popular fermented food products such as wine, beer, yogurt, kefir, kimchi, kombucha, tempeh, miso, furu, and sauerkraut, along with their process specifics including their microbiology, methods of analysis, product composition and some of their potential benefits will be discussed. Fermentation techniques in animal feed production will be discussed in this course and the influence of these techniques on the nutritional requirements and digestive physiology of animals as well as the nutritive value of the feedstuffs will be studied. The process of production of pharmaceuticals such as antibiotics, enzymes and insulin and their applications will also be studied.