Microbiology: The Technology of Food Fermentation
| Science Course | |
|---|---|
| Course Code | FRMT |
| Years Of Operation | 1996 |
| Sites Offered | FRS |
Course Description
From the CTY Course Catalog (1996):
Fermentation is one of the oldest methods of food preservation known to man. Fermented milk, grain, vegetables, and root crops serve as dietary staples for much of the world's population in areas where refrigerated storage and distribution centers are not readily available. In recent years, many such foods have become available to consumers in industrialized countries. Aside from their unique flavors, many fermented foods have nutritional and health benefits when regularly consumed.
This three-week course examines the microbiology and biochemistry of typical food transformations. During the first week, students examine bacterial and yeast fermentation of dairy products. During each of the accompanying laboratory sessions, students will formulate, inoculate and follow the changes in selected dairy fermentations. This section culminates in a field trip to a local processing facility.
The second week examines typical vegetable and grain fermentations utilizing mold, yeast, and bacteria. Associated laboratory sessions demonstrate the contributions of each group of microorganisms to the final product. This section also includes a field trip to a local producer of fermented food products.
During the third week, the role of yeast and bacteria in alcoholic fermentation is considered. Students will observe the production of grape and other fruit wines in the CSUF pilot winery.
This course is designed by members of the Department of Enology in the School of Agricultural Sciences and Technology at CSUF. It had been designed for young people intrigued by the application of science and technology to daily life.
