Fermentation and Food Biotechnology
Microbial fermentations, enzymes and biotechnology in food production.
FDSC-450 Year 4 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Food Science
Course content
- 1Fermented foods of the worldComing
- 2Lactic acid bacteriaComing
- 3Yeasts and alcoholic fermentationComing
- 4BrewingComing
- 5WinemakingComing
- 6Fermented vegetablesComing
- 7Fermented meats and soy foodsComing
- 8Probiotics and prebioticsComing
- 9Food enzymesComing
- 10Bioprocessing and bioreactorsComing
- 11Precision fermentation and alternative proteinsComing
- 12A fermentation process designComing
Requirements
Recommended background. You can start any course at any time.
Description
Microbial fermentations, enzymes and biotechnology in food production.
Part of the Agriculture & Food stream, typically taken in year 4.