ISC466 : Fermented Food and Products 3 (2-3-4)
Prerequisite : Have taken ISC 360
Types of fermentation process. Fermentation kinetics. Bioreactor design and types. Starter culture prepearation. Factor influencing fermented food production. Applications of microorganism and enzymes used in beer, wine, vinegar, soy sauce, soy paste, dairy products, amino acid, indigenous foods and other fermented foods. Fermentation and purification technology employed for value added products. Field trips.