The course describes the categories and types of fermented foods, cultures starter and the species of indigenous microorganisms involved in food fermentations, and analyzes the way microorganisms and fermentation conditions affect the quality and organoleptic characteristics but also the preservation and safety of fermented foods. The production of fermented dairy products, cured meats, vegetables, table olives, the production of alcoholic beverages, vinegar and the fermentation of soy, coffee and cocoa. In the context of the course, students become familiar with starter cultures, additives or technological aids used for the control of food fermentations, the equipment required for the industrial production of fermented foods, as well as for nutritional value and the role of probiotic microorganisms in fermented foods.

Upon successful completion of the course, the student will be able to:

• Knows all types of fermented foods and recognize differences in composition and quality characteristics between different types of fermented foods (solid and liquid).
• Knows which microorganisms are responsible for smooth and desirable fermentation and what are the unwanted-allergenic microorganisms in each case fermented food
• Perceives the effect of environmental conditions, treatments and of the microbiome of fresh foods in the final result of their fermentation.
• Knows the contribution of beneficial microorganisms to its taste aroma, acidity, texture, preservation and nutritional value of fermented foods products.
• Become familiar with the equipment and the technological requirements of industrial engineering production of fermented foods.
• Knows the types and role of probiotic microbes present in fermented foods and their functions in favor of human health