Educational guide Faculty of Oenology |
english |
Bachelor's Degree in Biotechnology (2009) |
Subjects |
FERMENTED FOODS |
Contents |
IDENTIFYING DATA | 2018_19 |
Subject | FERMENTED FOODS | Code | 19204231 | |||||
Study programme |
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Cycle | 1st | |||||
Descriptors | Credits | Type | Year | Period | ||||
6 | Optional | 1Q |
Competences | Learning outcomes | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Topic | Sub-topic |
1. The complexity of food ecosystems. Complex microbial communities as part of fermented foods. | |
2. Diversity of the microbial flora. Microbiome of fermented foods. Ecosystems and beneficial properties. Fermentation, an ancestral biopreservation. |
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3. Fermentation as an improvement in the quality of the food. The fermentation as a flavor modifier and the aroma of the food. Effect of fermentation on the rheological properties of food. Effect of fermentation on the color change of food. | |
4. Fermentation as a generator of bioactive compounds. | |
5. Fermentation in the elimination of polluting compounds in food. Fortification of the food derived from the fermentation process. | |
6. Food ecosystems of fermented and non-fermented products. Characterization of food ecosystems, traditional methods and food metagenomics. | |
7. Selection of functional strains. Definition of the "desired functional properties". Biomarkers of functionality and application. Initiators for fermented foods. Bacteriophages. Selection of multifunctional strains (health, preservation and fermentation). | |
8. Specific fermentations: |
-Fermentació of milk and preparation of yogurt and cheese. -Fermentacions vegetal. -Fermentació of the meat. -Formentació of marine foods. -Panification. -Fermentació of cereals: beer. -Fermentació of grape must: wine. -Production of vinegar. Wine vinegar, fruit vinegar. -Description of other fermented products of minority consumption. |