Class Food industries and technology - wine, beer and other fermented products

The curricular unit (CU) Food Industries and Technology - Wine, Beer, and Other Fermented Products aims to provide students with knowledge and skills that qualify them as professionals in the addressed food sector, offering learning opportunities that enable them to become competitive in the job market.

Not applicable

Fermented Foods (e.g., Yogurt, Sauerkraut, Kombucha, Kefir, Cheese, Bakery Products): Food diversity and preservation. Basic concepts: fermentation processes, use of bioreactors (batch, continuous, fed-batch). Microbiota: starter cultures, identification and control. Pre-, pro-, para- and post-biotic foods, benefits and preservation methods. Beer: Historical and legal aspects. Raw materials and stages: malting, wort production, fermentation, maturation, filtration, carbonation, filling, stabilization, labeling and packaging. Quality control, varieties and market trends. Wine: History, grape maturation, harvesting, must corrections and additives. Alcoholic and other types of fermentation. Vinification of varieties and quality control. Production of fermented foods (yogurt, sauerkraut, kombucha, kefir): Using starter cultures, analyzing fermentation methods (batch, continuous, fed-batch). Beer production and wine quality control.

  The concepts, principles and theories taught at CU will be presented in theoretical and practical laboratory classes. Each of the themes will be illustrated with practical cases. The applied teaching methodologies will be based on active teaching/learning methodologies, namely associated with the "problem based learning" system that suits the themes to be explored and that allows to privilege the contact with real cases. In specific cases, the expository method will be used.  The real case studies aim to privilege contact with the industrial reality.

Food, fermentations and microorganisms, Blackwell Science publishing Co, Bamforth, C.W., 2005. Fundamental Food Microbiology, CRC Press, Bibek Ray, 1996. Handbook of indigenous fermented foods, Microbiology Series n∫ 9, Marcel Dekker, Inc., Steinkraus, K.H., (2nd ed.), 2008. Novel Food Fermentation Technologies, K. Shikha Ojha ï Brijesh K. Tiwari, Springer, 2016. Bamforth, C. - Brewing: New Technologies, Woodhead Publishing, 2014. Briggs, D.E., Hough, J.S., Stevens, R., Young, T.W. Malting and Brewing Science, Vol 1: Malt and Sweet Wort. Chapman & Hall Ltd, 1981 (2nd Ed). Jackson R.S. (2020).  Wine science:Principles and aplications, 5th Edition, Elsevier. Ribéreau-Gayon P., Dubourdieu D., Donéche B., Lonvaud A. (2021). Handbook of Enology:Volume 1 The Microbiology of Wine and Vinifications, 3rd Edition, Wiley. Bisson L.F., Kunkee E.R, Boulton B.R., Singleton V.L. (2010). Principles and Pratices of Winemaking, Springer-Verlag New York Inc.