NFOK14019U Microbiology of Fermented Food and Beverages
MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health
The course have major focus on the microorganisms involved in the processing of various fermented foods and beverages. The course include the taxonomy of important microorganisms especially lactic acid bacteria (LAB) and yeasts including both phenotypic characteristics and molecular typing techniques for their identification as well as innovative technologies to improve fermented foods and beverages.
Methods for isolation will be covered, including both culture dependent and culture independent techniques. This will include techniques such as high-throughput sequencing as well as various tools for bioinformatics.
Various fermentation techniques is introduced covering the use of starter cultures and other fermentation techniques such as back-slopping. Further, the role of fermentation in sustainable food production and in prevention of food waste will be discussed.
An introduction to various fermented foods and beverages will be given including products such as cheese, bread, wine and beer as well as a number of traditional indigenous fermented foods. Focus will additionally be on microbial interactions including topics such as quorum sensing, bacteriocin formation, etc.
The objective of the course is to give the students a thorough knowledge on the microbiology behind production of fermented food and beverages and to give the students skills within isolation and identification of microorganisms occurring in these products. Additionally the students will be able to evaluate the functionalities and applications of microbial starter cultures.
- Microbiology in general and more specifically on the taxonomy of important groups of microorganisms identified from fermented food and beverages
- Microbial taxonomic systems
- Molecular techniques for identification and typing
- Microbial physiology
- Functionalities of different microorganisms in fermented food and beverages produced world-wide
- Microbial interactions
- Development of procedures and plans for isolation and identification of the predominant microorganisms in fermented food and beverages
- Ability to explain at the molecular level the behaviour and interaction between various groups of microorganisms
- Ability to identify the most important parameters leading to optimal product quality and food safety
- Applying food fermentation to develop innovative food products
- Isolation of microorganisms from different types of fermented food and beverages
- Evaluation of the composition of the microbiota of fermented food and beverages
- Identification of the predominant microorganisms by both phenotypic and genotypic methods
- Description of presumed functionalities of microorganisms in fermented food or beverages
See Absalon for a list of course literature.
Academic qualifications equivalent to a BSc degree is recommended.
- Theory exercises
- Practical exercises
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minWritten assignment, during courseThe students will hand in a report based on a theoretical topic and experimental results obtained during the practicals. At the time of the oral examination, one question is drawn, and the examination proceeds without preparation time. Two weeks before the exam the questions will be given to the students. At the oral exam, the drawn question and the curriculum will account for 75% of the grade. The written report and the discussion of the report will account for 25% of the grade.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Several internal examiners and one external examiner.
The re-exam is the same as the ordinary exam.
Modification of the report before the re-exam is accepted. The student should hand in the report no later than three weeks before the re-exam.
Criteria for exam assesment
See Learning Outcome