SETU Curriculum - ZBRE H4103 - Food Fermentation

Module Details

Module Code:	ZBRE H4103
Module Title:	Food Fermentation
Title:	Food Fermentation
Module Level::	8

Credits::	5

Module Coordinator:	Paula Rankin

Module Author::	Carloalberto Petti

Domains:

Module Description:	Introduce students to the variety of fermented food and beverage products that are used in Ireland and across the world to preserve and enhance food.

Learning Outcomes
On successful completion of this module the learner will be able to:
#	Learning Outcome Description
LO1	Summarize the relationships between the intestinal flora, the immune system, diet and health. Describe the range of Irish & global fermented food products and appraise their value in good health and the economy. Recognize the role of chemical preservation in the food industry: discuss cheap soy sauce, pickled onions, Chorleywood process. Evaluate the production of carcinogens as the downside of fermentation.
LO2	Identify the principal Lactic Acid Bacteria used to transform grains and milk into digestible food such as sourdough bread. yoghurt, quark, koumiss and kefir. Appreciate the value and complexity of cheese fermentation an differentiating among the bacteria and fungi that create it. Describe the production of acetic acid as secondary product from ethanol and its industrial and economic importance. Categorize organic acids (citrate, lactate and glutamate) as food industry products:and appraise their economic importance.
LO3	Catalogue, describe and critical analyze some foreign fermented vegetable products (sauerkraut and kimchi); dry fermented meat products (chorizo, pepperoni); filamentous fungi fermented beans (tofu, tempeh, soy sauce, miso), and assess their potential in the Irish market.Experiment with Fermentation and create and evaluate a variety of fermented products.

Dependencies
Module Recommendations This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Co-requisite Modules
No Co-requisite modules listed
Additional Requisite Information
No Co Requisites listed

Indicative Content
Intestinal flora There are 200 trillion cells in our guts mostly bacterial from 10,000 different species. They are vital for vitamin production, efficient digestion, immunological protection and general well-being
Fermented food overview Definition and characterization of Fermentation process and potential classifications. Homofermantative and Heterofermative fermentation. Flavors and their origins. Chemistry and Biochemistry of sugar transport and utilization.
Microbial Fermentation Microbial classification of Fermentation. Characterization of Lactic Acid Bacteria (LAB) and description of major groups. Yeast and Fungal Fermentation.
Starter Cultures General considerations. Definition and attainment of starter culture. Defined vs undefined. Maintained and production of starter culture. Heap-Lawrence test. Phage controlling strategies.
Cultured Dairy Products Definition and characterization of cultured dairy. Probiotics and prebiotics, Inulin FOS and GOS. Yogurt :types and manufacture. LAB and their metabolism. EPS and their role in Yogurt production. Role of LAB and Lactose tolerance. Cultured buttermilk, Kefir and sour cream. Role and development of dyacetil in cultured dairy.
Cheese Description, classification and role of microbes in cheese production. Casein and Chymosin. Description of the main cheese types and their specific fermentation characteristics.
Bread and its procress Bread and its standard process. Yeast in bread fermentation. Straight dough and Chorleywood process. Sourdough fermentation, types and bacterial characterization of sourdough bread. Extraction rate. Flavor and taste development and factor influencing it.
Vegetable Fermentation Identification of main principles and characteristics. Description of key model types such as sauerkraut, kimchii, olives and pickled products. Bacterial metabolism and implication to the end products.
Meat Fermentation Role of microorganisms in meat fermentation. Bacteriocins roles and classification. Culture and curing agents. HACCP analysis. Mold ripening and post fermentation processes.
Fermented beans kojy manufacture and fungal cultures. Characterization of the main product types: Soy sauce, tofu and soy milk , miso, natto, tempeh and sake. Roles of fungi and other microbial organisms in Asian food preservation and development. Mycotoxins risk in fungal fermentation. Fish fermentation.
Proteolytic digestion: You can release the umami-rich flavors from soya beans by long slow fermentation or you can produce glutamate by a proteolytic digestion in a vat. Industrial vinegar can replace bacteria-produced lactic acid. lactic acid
Downside Fermentation is necessarily a complex process which is only partly understood. By-products include a cocktail of chemicals which may not all be 'healthy'.
Practical Component Dairy culture characterization, and use in making yogurt. Sourdough from start to end. Analyses of its microbial diversity (bacteria and yeasts). Kimchii: preparation and evaluation of its organoleptic properties. Fermented juices. Sauerkraut, vinegar and kombucha.

Assessment Breakdown	%
Module Content & Assessment
Continuous Assessment	10.00%
Project	10.00%
Practical	40.00%
End of Module Formal Examination	40.00%

Assessments

Full Time

Continuous Assessment

Assessment Type	Essay	% of Total Mark	10
Timing	n/a	Learning Outcomes	1,2,3
Non-marked	No
Assessment Description Invent a novel Irish food product that requires fermentation or enzymatic processing. Describe ingredient sources, manufacture and marketing as problems that need to be solved.

Project

Assessment Type	Project	% of Total Mark	10
Timing	n/a	Learning Outcomes	1,2,3
Non-marked	No
Assessment Description Present a food product that you have never eaten: talk about its production methods, production costs, health benefits and health contra-indications

Practical

Assessment Type	Practical/Skills Evaluation	% of Total Mark	40
Timing	n/a	Learning Outcomes	2,3
Non-marked	No
Assessment Description Perfecting edible food-products using the techniques of fermentation: sourdough bread, yoghurt, sauerkraut and kefir.

End of Module Formal Examination

Assessment Type	Formal Exam	% of Total Mark	40
Timing	End-of-Semester	Learning Outcomes	1,2,3
Non-marked	No
Assessment Description Examination to demonstrate understanding of the learning outcomes.

Reassessment Requirement
Repeat examination Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

Module Workload

Workload: Full Time
Workload Type	Workload Category	Contact Type	Workload Description	Frequency	Average Weekly Learner Workload	Hours
Lecture		Contact	Formal lectures with discussion	12 Weeks per Stage	4.00	48
Laboratory		Contact	Practical laboratory class	12 Weeks per Stage	2.00	24
Assignment		Non Contact	No Description	15 Weeks per Stage	3.53	53
Total Weekly Contact Hours						6.00

Recommended Book Resources
Module Resources
Robert W. Hutkins. (2018), Microbiology and Technology of Fermented Foods, John Wiley & Sons, p.624, [ISBN: 9781119027447].
This module does not have any article/paper resources
This module does not have any other resources

Discussion Note: