Educational guide 2019_20 Faculty of Oenology

Contents

Topic	Sub-topic
1. The complexity of food ecosystems. Complex microbial communities as part of fermented foods.
2. Diversity of the microbial flora. Microbiome of fermented foods. Ecosystems and beneficial properties. Fermentation, an ancestral biopreservation.
3. Fermentation as an improvement in the quality of the food. The fermentation as a flavor modifier and the aroma of the food. Effect of fermentation on the rheological properties of food. Effect of fermentation on the color change of food.
4. Fermentation as a generator of bioactive compounds.
5. Fermentation in the elimination of polluting compounds in food. Fortification of the food derived from the fermentation process.
6. Food ecosystems of fermented and non-fermented products. Characterization of food ecosystems, traditional methods and food metagenomics.
7. Selection of functional strains. Definition of the "desired functional properties". Biomarkers of functionality and application. Initiators for fermented foods. Bacteriophages. Selection of multifunctional strains (health, preservation and fermentation).
8. Specific fermentations:	-Fermentació of milk and preparation of yogurt and cheese. -Fermentacions vegetal. -Fermentació of the meat. -Formentació of marine foods. -Panification. -Fermentació of cereals: beer. -Fermentació of grape must: wine. -Production of vinegar. Wine vinegar, fruit vinegar. -Description of other fermented products of minority consumption.