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Courses - Spring 2024
Nutrition and Food Science Department Site
Open Seats as of
07/22/2024 at 12:30 PM
Fermented Food, Feed, and Pharmaceuticals
Credits: 3
Grad Meth: Reg
Jointly offered with: NFSC641.
Credit only granted for: NFSC341 or NFSC641.
Fermentation is a biochemical process that improves and preserves the organoleptic and nutritional values of various food and feed products. In addition, fermentation is a biotechnology tool which cultivates microorganisms or other raw materials into important pharmaceuticals and other industrial products. The objective of this course is to learn how fermented foods and feeds are produced and study the microbial starter cultures used in creating these probiotic-rich and functional foods. Fermentation techniques in animal feed production will be discussed in this course and the influence of these techniques on the nutritional requirements and digestive physiology of animals as well as the nutritive value of the feedstuffs will be studied. The process of production of pharmaceuticals such as antibiotics, enzymes and insulin and their applications will also be studied.