Module Code - Title:
FT6011
-
ADVANCED INDUSTRIAL FOOD FERMENTATIONS AND FUNCTIONALITY
Year Last Offered:
2025/6
Hours Per Week:
Grading Type:
N
Prerequisite Modules:
Rationale and Purpose of the Module:
The syllabus of this Module encompasses the principles, technological processes and microbes involved in the fermentation of substrates, including those of plant and animal origins. The key microbes, including lactic acid bacteria, fungi and yeasts, will be explained regarding their metabolism, end products and influence on product safety, quality and functionality. The current state of the art in pre-pro and postbiotics will also feature.
Syllabus:
A detailed study of the characteristics of microbes (bacteria, yeast, and fungi) involved in key industrial fermentations such as, cheese, kefir, yogurt, meat, plant/crop hydrolysates and alcoholic fermentations. Description of key processing and technological stages of advanced industrial fermentations including fermenter design, process monitoring and end points. Use of Lactic acid bacteria as probiotics including the developments in pre-pro and post biotics. Relationship between fermentation microbes, substrates and product functionality and quality.
Learning Outcomes:
Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)
On successful conclusion of this module graduates should integrate advanced knowledge in a range of industrial fermentations and apply this to product and process development concepts for subsequent Functional Food development in an industrial or academic setting. Furthermore, graduates should appreciate the concepts and apply problem-solving skills to understand and overcome process and microbial aspects related to Functional Food production.
Affective (Attitudes and Values)
On successful conclusion of this module graduates will be able to demonstrate an understanding of all critical aspects of advanced industrial food fermentations, describe and differentiate between the various microbial classes their fermentation characteristics and correlate their activity with the production of flavour, texture, aroma and functionality in a range of substrates used in the food industry.
Psychomotor (Physical Skills)
On successful conclusion of this module, graduates will possess the knowledge and skills required to design a logical fermentation process for the production of novel functional foods having particular aspects of functionality, assimilate and display their knowledge of advanced industrial food fermentations using research paper presentations and problem-based solving of concepts of functional food production using microbes.
How the Module will be Taught and what will be the Learning Experiences of the Students:
Modules will be taught using lectures, problem-based learning using research paper presentations and assignments, seminars presentations by guest lecturers, and, if possible, visits to industrial fermentation sites.
Graduate attributes to be developed include an appreciation of the critical role of microbes in fermentation, how process engineering is integrated into the state of the art fermentation and a critical understanding of how fermentation can be designed to produce foods with various functional attributes.
Research Findings Incorporated in to the Syllabus (If Relevant):
Prime Texts:
Charles W. Bamforth, David J. Cook (2019)
Food, Fermentation, and Micro-organism
, Wiley-Blackwell
Didier Montet, Ramesh C. Ray (2020)
Fermented Foods, Part I: Biochemistry and Biotechnology
, CRC Press
Sandeep Kumar, Panda Prathapkumar, Halady Shetty (2018)
Innovations in Technologies for Fermented Food and Beverage Industries
, Springer
Saurabh Saran, Vikash Babu, Asha Chuabey (2019)
High Value Fermentation Products: Human Health
, Scrivener Publishing LLC
Other Relevant Texts:
Nurhan Turgut Dunford (2012)
Food and Industrial Bioproducts and Bioprocessing
, John Wiley & Sons, Inc.
Edward R.(Ted) Farnworth (2008)
Handbook of Fermented Functional Foods
, CRC Press.
Programme(s) in which this Module is Offered:
Semester(s) Module is Offered:
Autumn
Module Leader:
anthony.t.idowu@ul.ie