Fermentation and Conservation Technology
Objectives
This course aims to provide students with knowledge and skills in terms of:
1. Introduction to microbiology, with the main focus on food microbiology;
2. Concept of useful microorganisms and of technological interest, microorganisms’ agents of deterioration and pathogenic microorganisms;
3. Implications of microbiology in terms of hygiene and food safety of food products;
4. Regulatory provisions relating to food products;
5. Knowledge of food preservation processes;
6. Recognize the importance of fermentation processes as a means of food preservation;
7. Development of case studies on the application of fermentation in the food industry: Technology of dairy products, fermented products of fruit and vegetable origin, bread, wine, beer, etc.;
8. Potential of fermentations as a means of developing new products.
General characterization
Code
13204
Credits
3.0
Responsible teacher
Fernando José Cebola Lidon
Hours
Weekly - Available soon
Total - 42
Teaching language
Português
Prerequisites
Basic knowledge of agroindustrial systems.
Bibliography
Food Microbiology: An Introduction. Karl R. Mathews, Kalmia E. Kniel, Thomas J. Montville, 4th Edition, Ebooks Kindle, 2019.
A Guide to Writing in the Sciences. Gilpin, A.A., Patchet-Golubev, P. University of Toronto Press 2000.
Lab Math: A Handbook of Measurements, Calculations, and Other Quantitative Skills for Use at the Bench. Dany Spencer Adams. http://www.amazon.ca/LabMath- Measurements-Calculations Quantitative/dp/0879696346
Modern Food Microbiology, edited by Jay J.M., Loessner, M.J. and Golden, D.A. (2005), 7th ed. Springer, New York, NY.
Food Microbiology: Fundamentals and Frontiers, edited by Doyle, M. P., and Beuchat, R. L. (2007) 3rd ed. ASM Press, Washington, DC.
Compendium of Methods for the Microbial Examination of Foods. Edited by Downes, F.P. and Ito, K. (2001) 4th ed. American Public Health Assoc.
Teaching method
Exposition of theoretical contents using audiovisual media. The students'' involvement is sought through the analysis and discussion of concepts, works and oral presentations.
Evaluation method
Continuous assessment on the content of classes, bibliographic research and final exam.
Subject matter
Food microbiology. Useful microorganisms, spoilage agents and pathogenic microorganisms. Microbial ecology and developmental factors of microorganisms.
Hygiene in the food industry, food safety and risk prevention systems in the food industry. Regulations relating to hygiene and food safety.
Food preservation processes. Fermentation processes as a means of food preservation. Biochemical processes underlying the different fermentation processes. Fermentation processes as food spoilage agents.
Case studies – Technology of dairy products, technology of fermented products of fruit and vegetable origin, bread-making technology, wine-making technology, beer-making technology.
Potential of fermentations in the development of new products.