Food Preservation by Fermentation
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Follow on Instagram for UpdatesFood Preservation by Fermentation Syllabus — Unit-wise Content
The official GTU curriculum for Food Preservation by Fermentation (subject code 3175105) as prescribed for Food Engg. · Semester 7 divides the course into 5 units, covering 16 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (3175105)Unit 1 Introduction to Food Fermentation
- history, and importance of fermentation Types of fermentation: Lactic acid
- acetic acid
- alkaline Advantages and limitations of fermentation as a preservation technique
Unit 2 Microorganisms Involved in Food Fermentation
- Classification: Bacteria
- Molds Role of lactic acid bacteria
- yeast strains, and others in food fermentations Starter cultures: types
- selection criteria
Unit 3 Fermentation Process Technology
- General steps and parameters of controlled fermentation Equipment and vessels for laboratory and industrial fermentation Downstream processing: Separation
Unit 4 Fermented Food Products and Applications
- Dairy products: Yogurt
- butter milk Cereal-based products: Idli
- beer Vegetable fermentation: Sauerkraut
- pickles Meat and fish products: Salami
- fermented fish Non-alcoholic and alcoholic beverages: Wine
- kombucha Program Name: Bachelor of Engineering Level: UG Branch: Food Engineering & Technology Subject Code: 3175105 Subject Name : Food Preservation by Fermentation https://syllabus.gtu.ac.in/Page 2
Unit 5 Quality Control, Hygiene, and Safety in Fermentation
- Food safety hazards and control measures in fermented products Microbial spoilage and defect prevention HACCP
- FSSAI, BIS, and international standards for fermented foods
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