Advanced Fermented Food, Feed, and Pharmaceuticals

3 Credits

Provides an in-depth exploration of fermentation as both a biochemical process and a biotechnology tool for food, feed, and pharmaceutical production. Students will critically analyze the microbiology, metabolic pathways, and process engineering principles underlying the fermentation of diverse substrates. Emphasis will be placed on the selection, characterization, and optimization of microbial starter cultures used in the production of probiotic-rich and functional foods.