FOOD FERMENTATIONS MICROBIOLOGY AND TECHNOLOGY FS 515 SUMMER 2015 Sessin: 12 Dates: 5/12/2015-8/1/2015 Time: 225-minute instructin/week (25 min/lecture blck; 9 (25-min) lecture blcks/week) Lcatin: Online space (Blackbard) Instructr: Gulhan Unlu, Ph.D. Assciate Prfessr Schl f Fd Science University f Idah Credits: 3 Office: Agricultural Bitechnlgy (AgBiTech) 205 Office Phne: 208-885-7771 Office Fax: 208-885-2567 Cell Phne: 208-596-9777 Email: gulhan@uidah.edu Pre-requisites: Required Text: General Micrbilgy, Fd Micrbilgy, and Bichemistry OR instructr permissin Micrbilgy and Technlgy f Fermented Fds, 2006, Rbert Hutkins, IFT Press, Blackwell Publishing Available at The Bkie website, the e-library, and n reserve Recmmended Bks: Fugelsang, K.C. and Edwards, C.G. 2007. Wine Micrbilgy: Practical Applicatins and Prcedures. Springer. Dnnely, C.W. 2014. Cheese and Micrbes. ASM Press. Fx, P.F., McSweeney, P., Cgan, T.M., and Guinee, T.P. 2004. Cheese: chemistry, physics, and micrbilgy. Elsevier Academic Press. Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 1
Dran, P.M. Biprcess Engineering Principles. 2013. Elsevier Academic Press. All bks will be made available at the e-library. Other readings will be made available electrnically. Student Office Hurs: By appintment Set up appintments via phne r email (preferred) Lcatin: Agricultural Bitechnlgy 205 Student Learning Outcmes and Assessment Student Learning Outcmes fr this curse: At the end f this curse, students shuld be able t: Demnstrate a fundamental understanding f fd fermentatin science and technlgy knwledge and principles Apply scientific knwledge t assess and slve fd fermentatin science and Curse Tpic/Dates The fllwing tpic(s)/date(s) will address the utcme Micrrganisms and Metablism Starter cultures Biprcess Engineering Principles Cultured dairy prducts Cheese Meat fermentatin Fermented vegetables Bread fermentatin Vinegar Fermentatin Beer Fermentatin Wine Fermentatin Fermented Fds f Asia Micrbial prductin f metablites/fd ingredients Bicnversin f agricultural by prducts and fd prcessing byprducts t value added prducts May 12-August 1, 2015 Same as abve Evaluatin f Outcme: This utcme will be evaluated primarily by: Tests Term paper Tests Term paper Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 2
technlgy prblems Exhibit cmmunicatin skills t cnvey technical infrmatin and defending scientific findings in the area f fd fermentatins. Same as abve Tests Term paper Have the prfessinal skills fr entry-mid level psitins in fd fermentatin and allied industries, gvernment r academia. Same as abve Tests Term paper Curse Outline: [Dates] 1 [May 12-18] Unit Day Tpic 1 Intrductin Fermented fds and human histry Fermented fds: frm art t science The mdern fermented fds industry Prperties f fermented fds Fermented fds in the twenty-first century Micrrganisms and Metablism A primer n micrbial classificatin Bacteria used in the manufacture f fermented fds The lactic acid bacteria Other bacteria imprtant in fd fermentatins Yeasts and mlds used in the manufacture f fermented fds Fermentatin and metablism basics Sugar metablism Prtein metablism Other metablic systems Metablic engineering Assignments & Assessments chapters 1 & 2 Lessn 1 ly chat [May 18] Paper tpic cnfirmed [May 18] 2 Starter cultures Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 3
2 [May 19-25] Rle f starter cultures Histry Starter culture micrrganisms Bacterial starter cultures Yeast starter cultures Mld starter cultures Strain identificatin Starter culture math Culture cmpsitin Manufacture f starter cultures Evaluating culture perfrmance Hw starter cultures are used Bacteriphages and their cntrl Engineered phage resistance Starter culture technlgy in the twenty-first century Encapsulated and immbilized cells Prbitics and culture adjuncts The starter culture industry chapter 3 Lessn 2 ly chat [May 25] 3 [May 26- June 1] 4 [June 2-8] 3 Biprcess Engineering Principles Intrductin t biprcess develpment Material and energy balances Physical prcesses Fluid flw Mixing Heat transfer Mass transfer Unit peratins Reactins and reactrs Hmgeneus reactins Hetergeneus reactins Reactr engineering 4 Cultured dairy prducts Intrductin Cnsumptin f cultured dairy prducts Fermentatin principles Cultured dairy prducts Ygurt Cultured buttermilk Sur cream Kefir Other cultured dairy prducts Current issues in cultured dairy prducts technlgy Recent technlgical advances in cultured dairy prducts technlgy Lessn 3 ly chat [June 1] Paper utline due [June 1] Paper reference list due [June 1] chapter 4 Lessn 4 N weekly chat Test 1 [June 8] Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 4
5 [June 9-15] 5 Cheese Intrductin Manufacturing principles General steps in cheese making Types f cheese Cheddar family Cheese with eyes Mzzarella and pasta filata (stretched curd) cheeses Hard Italian cheese Dutch-type cheeses Surface-ripened by bacteria Mld-ripened cheese Blue-mld ripened cheese White-mld ripened cheese Pickled cheese Prcessed and cld pack cheese Cheese ripening Micrbial defects, preservatin, and fd safety Current issues in cheese technlgy Recent technlgical advances in cheese technlgy Whey utilizatin chapter 5 Lessn 5 ly chat [June 15] Paper (first draft) due [June 15] 6 [June 16-22] 6 Meat fermentatin Intrductin Histry and evlutin f the fermented meats industry Meat cmpsitin Fermentatin principles Meat starter cultures Prtective prperties f cultures Micrcccaceae cultures Principles f fermented sausage manufacture Manufacture f fermented sausage Cutting and mixing Stuffing Casing materials Fermentatin Cking, drying, and smking Mld-ripening Flavr f fermented meats Defects and spilage f fermented meats Current issues in meat fermentatin Recent technlgical advances in meat fermentatin chapter 6 Lessn 6 ly chat [June 22] Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 5
7 [June 23-29] 7 Fermented vegetables Intrductin Prducts and cnsumptin Prductin principles Manufacture f Sauerkraut Principles f pickle prductin Olives: prducts and markets Fermented vegetables and bigenic amines Current issues in fermented vegetable technlgies Recent technlgical advances in fermented vegetable technlgies chapter 7 Lessn 7 ly chat [June 29] 8 [June 30- July 6] 8 Bread fermentatin Intrductin Histry Wheat chemistry and milling Flur cmpsitin Yeast cultures Bread manufacturing principles Mdern bread technlgy Surdugh fermentatin Bread spilage and preservatin Bread quality Current issues in bread fermentatin Recent technlgical advances in bread fermentatin Vinegar Fermentatin Histry Definitins Vinegar manufacturing principles Micrrganisms Metablism and fermentatin Vinegar technlgy Vinegar quality Current issues in vinegar fermentatin Recent develpments in vinegar fermentatin chapters 8 and 11 Lessn 8 Test 2 [July 6] Paper (secnd draft) due [July 6] 9 [July 7-July 13] 9 Beer Fermentatin Intrductin Beer spilage and the rigins f mdern science The mdern beer industry Beer manufacturing principles Enzymatic reactins: malting and mashing Hps Kettle bil chapter 9 Lessn 9 ly chat [July 13] Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 6
The beer fermentatin Fermenters Inculatin Yeast metablism Flcculatin Pst-fermentatin steps Beer defects Waste management in the brewing industry Current issues in the beer industry Recent develpments in the beer industry Bitechnlgy and the brewing industry 10 [July 14- July 20] 11 [July 21-27] 10 Wine Fermentatin Intrductin Histry Prductin and cnsumptin Wine basics Viticulture and grape science Grape cmpsitin Wine manufacture principles Harvesting and preparing grapes fr wine making Crushing and maceratin Sulfur dixide treatment Other pre-treatments Micrbial eclgy and spntaneus wine fermentatins Separatin and pressing Fermentatin Yeast metablism Factrs affecting yeast metablism Sulfur and nitrgen metablism Stuck fermentatins Adjustments, blending, and clarificatin Aging Mallactic fermentatin Types f wine Wine spilage and defects Current issues in the wine industry Recent technlgical advances in the wine industry 11 Fermented Fds f Asia Histry Types f Asian fermented fds Plant-based fermentatins Kji and tane kji manufacture Manufacture f sy sauce and related prducts chapter 10 Lessn 10 ly chat [July 20] Paper (final) due [July 20] chapter 12 Lessn 11 ly chat Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 7
Natt Tempeh Manufacture f sake and rice wines Fermented fish-type fds Safety f fungal fermented fds Current issues regarding fermented fds in the rient Recent develpments regarding fermented fds in the rient [July 27] 12 [July 28- August 1] 12 Micrbial prductin f metablites/fd ingredients Mnsdium glutamate Xanthan gum Xylitl Organic acids Nisin Bicnversin f agricultural by prducts and fd prcessing byprducts t value added prducts Prtein-based byprduct cnversin Carbhydrate-based byprducts cnversin Lessn 12 N weekly chat Final exam [July 31] Attendance Plicy Yu are expected t adhere t all deadlines fr tests and assignments. Descriptin f Required Assignments Reading: Yu are expected t read (and thus respnsible fr) all chapters in yur required textbk and select chapters recmmended in recmmended textbks. Paper: A term paper (minimum 20 pages, duble space) will be required. The paper will deal with current issues and/r recent develpments in the fermentatin industry with an emphasis n science and technlgy affecting ne r mre f the fllwing prducts: dairy, meat, vegetable, bread, beer, wine, ingredient/supplement, prcessing aid (culture, enzymes) etc.). Student submissin due date Late submissin Instructr cmments due date Pssible pints Expectatins Tpic Mnday, May 18, 2015 2 pints deductin Friday, May 22, 2015 10 Selectin f a tpic n current issues Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 8
Outline Mnday, June 1, 2015 (20%) per day 4 pints deductin (20%) per day Friday, June 5, 2015 and/r recent develpments in the fermentatin industry 20 One-page utline that illustrates the majr cmpnents f the paper (see example belw) List f references Mnday, June 1, 2015 4 pints deductin (20%) per day Friday, June 5, 2015 20 Cmplete list f new references t be used Draft 1 Mnday, June 15, 2015 10 pints deductin (20%) per day Friday, June 19, 2015 50 First draft f term paper written fllwing the paper utline Draft 2 Final Mnday, July 6, 2015 Mnday, July 20, 2015 10 pints deductin (20%) per day 10 pints deductin (20%) per day Friday, July 10, 2015 50 Draft 1 is fully revised based n instructr s suggestins fr imprvement Grading 50 Draft 2 is fully revised based n instructr s suggestins fr imprvement Example utline: Title: Kefir: A Multifaceted Fermented Dairy Prduct Sectin: Abstract Kefir: An Intrductin Kefir Structure Kefir s Micrbial Prfile Kefir Prductin Kefir as a Prbitic Details: Definitin, descriptin f kefir, histry, gegraphy, kefir grains The exterir, the interir, SEM findings Lactic acid bacteria, yeast, mlecular identificatin Pure culture starts, lyphilized starts Traditinal kefir vs. industrial kefir Prtectin frm txins, antimicrbial prperties, ACE inhibitin, chlesterl Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 9
reductin, immunmdulatin, antimutagenic prperties, antitumr prperties, lactse digestin Other Uses f Kefir and Kefir Prducts Medical, industrial, fd applicatins References Tests: There will be tw tests and a final exam (pen bk, nline, timed). They will be wrth 100 pints each. Date Pssible pints Test 1 4 Mnday, June 8, 2015 100 Test 2 8 Mnday, July 6, 2015 100 Final Exam 12 Friday, July 31, 2015 100 Questin Types: There are many types f questins that can be included in an assessment. Yur instructr decides what type f questins t include, what rder the questins appear, and whether yu are allwed t g back and change yur answers. Questin Type: Either/Or Essay File Respnse Fill in Multiple Blanks Fill in the Blank Ht Spt Jumbled Sentence Matching Multiple Answer Multiple Chice Opinin Scale/Likert Ordering Explanatin: A statement with a predefined chice f tw answers (Yes/N, On/Off). A questin where the answer must be typed in a text bx. Upladed files are used t respnd t the questin. Multiple respnses are inserted int a sentence r paragraph. A statement that requires an answer t cmplete it. Answers are evaluated based n an exact text match. A specific pint n an image is used t indicate the answer. A sentence with a number f variables within it. Tw clumns f items where each item in the first clumn must be matched t an item in the secnd clumn. A number f chices with ne r mre crrect answers. Allws a number f chices with ne crrect answer. Indicate the crrect answer by selecting the crrect answer. A rating scale used t measure attitudes r reactins. A questin that requires users t prvide an answer by selecting the Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 10
Quiz Bwl Shrt Answer True/False crrect rder f a series f items. An answer appears; the users respnds with a wh, what, r where questin t respnd. Similar t Essay questins; answer length is limited. A statement with the ptin t chse either true r false. True/False answer ptins are limited t the wrds True and False. Grading Plicy 2 tests and 1 final exam: 100 pints each; 300 pints ttal 1 Term Paper 200 pints Maximum pints: 500 pints >90% A 80-89% B 70-79% C 60-69% D <60% F See the Educatin Plicies and Prcedures n syllabi and University Academic Regulatin #90: http://www.registrar.wsu.edu/registrar/apps/acadregs.aspx/#90) WSU Reasnable Accmmdatin Statement Students with Disabilities: Reasnable accmmdatins are available fr students with a dcumented disability. If yu have a disability and need accmmdatins t fully participate in this class, please either visit r call the Access Center (Washingtn Building 217; 509-335- 3417) t schedule an appintment with an Access Advisr. All accmmdatins MUST be apprved thrugh the Access Center. Fr mre infrmatin cntact a Disability Specialist n yur hme campus: Pullman r WSU Online: 509-335 3417 http://accesscenter.wsu.edu, Access.Center@wsu.edu Spkane: http://spkane.wsu.edu/students/current/studentaffairs/disability/ Tri-Cities: http://www.tricity.wsu.edu/disability/ Vancuver: 360-546-9138 http://studentaffairs.vancuver.wsu.edu/student-resurcecenter/disability-services WSU Academic Integrity Statement As an institutin f higher educatin, Washingtn State University is cmmitted t principles f truth and academic hnesty. All members f the University cmmunity share the respnsibility fr maintaining and supprting these principles. When a student enrlls in Washingtn State University, the student assumes an bligatin t pursue academic endeavrs in a manner cnsistent with the standards f academic integrity adpted by the University. T maintain the academic integrity f the cmmunity, the University cannt tlerate acts f academic dishnesty Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 11
including any frms f cheating, plagiarism, r fabricatin. Washingtn State University reserves the right and the pwer t discipline r t exclude students wh engage in academic dishnesty. Students fund respnsible fr academic integrity vilatins may receive an F n the particular assignment r exam, as well as an F fr the curse. Repeated and/r serius ffenses may result in referral t the cnduct bard and expulsin frm WSU. Fr graduate students, academic integrity vilatins may als result in the lss f teaching and/r research assistantships. Academic Integrity Statement and link t WSU s plicy: http://www.wsulibs.wsu.edu/plagiarism/main.html http://cnduct.wsu.edu/academic-integrity-plicies-and-resurces/ Safety and Emergency Ntificatin The Campus Safety Plan, which can be fund at http://safetyplan.wsu.edu, cntains a cmprehensive listing f University plicies, prcedures, statistics, and infrmatin relating t campus safety, emergency management, and the health and welfare f the campus cmmunity. All faculty, staff, and students are encuraged t visit this web site as well as the University emergency management web site at http://em.wsu.edu/emergencies.html t becme familiar with the campus safety and emergency infrmatin prvided. Syllabus fr Fd Fermentatins Micrbilgy and Technlgy, Page 12