Optional Courses

Food Fermentation Technology
Author: Date:27-11-2007 Hits:
 
Objectives and Requirements:
 
The objective of the course is to provide the students with knowledge of fermentation processes of beer, rice wine, soy sauce, fermented Tofu. This course focuses on the production processes of the products listed above and the biochemical changes during manufacturing which the students are required to grasp.
 
Contents:
 
Introduction;beer;  rice wine; soy sauce; fermented Tofu
 
Credit(s): 1.5 (1 Lecture+0.5 Lab)
 
Prerequisite Course(s): Introduction to Food Processing  Food Microbiology, Biochemistry



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