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| FS 38000 - Fermented Food Products |
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Credit Hours: 1.00. This course will allow students to learn and integrate concepts from microbiology, biochemistry, and processing used in the production of representative fermented food products. Students will learn how to design and make specific fermented foods.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Explain the role of specific microorganisms (lactic acid bacteria, yeasts) in the transformation of specific substrates into fermented food products. 2. Explain the chemical and biochemical changes whereby specific substrates are converted into fermented foods. 3. Understand the interdisciplinary nature of fermentative processes by integrating food safety, nutrition, microbiology, economic, and regulatory considerations in process design. 4. Design a laboratory scale process to produce a fermented food product of their choice. Prerequisites: Undergraduate level FS 16300 Minimum Grade of D- |
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