NFOK14019U Microbiology of Fermented Food and Beverages

Volume 2025/2026
Education

MSc Programme in Food Science and Technology

Content

The course primarily focuses on microorganisms involved in the production of various fermented foods and beverages. It covers the taxonomy of important microorganisms, particularly lactic acid bacteria (LAB) and yeasts, including both their phenotypic characteristics and molecular typing techniques for their identification. Fermentation is introduced as a technology to enhance the quality of fermented foods and beverages. Additionally, the role of fermentation in sustainable food production and in prevention of food waste will be discussed.

Methodologies for isolation will include both culture dependent and culture independent techniques. High-throughput sequencing and digital software for bioinformatics are applied. Searches in on-line databases are incorporated to enhance digital literacy and skills. 

An introduction to a variety of fermented foods and beverages will be provided, including products such as cheese, bread, wine, and beer as well as a number of traditional indigenous fermented food and beverages. Additional focus will be placed on key factors affecting microbial growth, starter culture development, and microbial interactions, covering topics such as quorum sensing, bacteriocin production, and more.

Learning Outcome

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.

Knowledge:

  • Show overview of fermented food and beverages in general and the microorganisms involved in their production
  • Describe important groups of microorganisms identified from fermented food and beverages
  • Comprehend microbial taxonomic systems
  • Describe microbial interactions and their importance in food systems
  • Reflect on microbial cytology and physiology
  • Define molecular techniques for identification and typing to species and strain level

 

Skills:

  • Apply procedures for isolation and identification of the predominant microorganisms in fermented food and beverages
  • Explain at the molecular level the behaviour and interactions between various groups of microorganisms
  • Assess the most important parameters leading to optimal product quality and food safety
  • Apply food fermentation to develop innovative food products

 

Competences:

  • Predict the composition of the microbiota of specific fermented food and beverages
  • Discuss presumed functionalities of microorganisms in fermented food or beverages related to product quality and food safety
  • Search for relevant peer-reviewed literature on topics related to microorganisms in fermented foods 
  • Communicate and work independently on own data and discuss the results in relation to existing literature

Peer-review articles and materials made by the course responsibles and other teachers on the course. See Absalon for a list of course literature.

Basic knowledge on food microbiology and molecular biology is required. Laboratory experience with microbiology is an advantage though not a specific requirement.

Academic qualifications equivalent to a BSc degree is recommended.
Lectures, theoretical and laboratory practicals. The lectures will introduce issues of importance for understanding microbial characterization and behaviour during production of fermented food and beverages. The theoretical and laboratory practicals will give the students experience on how to identify various microorganisms from fermented food and beverages including skills within various molecular techniques and digital tools for bioinformatic purposes.
  • Category
  • Hours
  • Lectures
  • 25
  • Preparation
  • 91
  • Theory exercises
  • 29
  • Practical exercises
  • 20
  • Exam Preparation
  • 40
  • Exam
  • 1
  • Total
  • 206
Oral
Collective
Feedback by final exam (In addition to the grade)
Credit
7,5 ECTS
Type of assessment
Oral examination, 15 min
Type of assessment details
At least two weeks before the exam, students will receive a set of 10-15 theoretical exam questions. At the time of the oral exam, one question will be drawn, and the exam will proceed without any preparation time. The selected question and the curriculum will contribute 75% to the final grade, while the discussion of the laboratory work and the curriculum will account for the remaining 25%.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Internal examiners and one external examiner.
Re-exam

The re-exam is the same as the ordinary exam. 

 

Criteria for exam assesment

See Learning Outcome.

The student is assessed based on the ability to engage in a scientific discussion involving the curriculum of the course.