Vietnam

 

Programme 

 

Food Fermentation 24th of October - 04th of November, 2011

Can Tho University, Can Tho City, Vietnam

 

The folllowing files can be downloaded in the period 23-09-2011 to 04-11-2011

 

Introduction

1. Deptartment of Food Science / Food microbiology, University of Copenhagen

2a. Indigenousfermented food - Value added food processing

2b. Indigenousfermented food - Value added food processing

2c. Indigenousfermented food - Value added food processing

 

Yeast in fermented food

3. Yeast texonomy

4. Yeast typing

5. Yeats system biology

6. Fermentation of wine

7. Fermentation of beer

8. Yeast in dairy products

9. Yeast indigenous fermented food

10. Yeats as probiotics

 

Filamentous fungi in fermented food

11. Filamentous fungi in fermented foods and examples of interactions with lactic acid bacteria and yeast

 

Lactic acid bacteria (LAB)

12. LAB species identification

13. LAB molecular strain typing

14. LAB classification A

15. LAB classification B

16. LAB growth requirements

17. LAB in fermented food and beverages

18. Fermentation of koko A

18. Fermentation of koko B

19. Malolactic fermentation

20. Multifunctional LAB - example from fermentation of meat

 

Acetic acid fermentation

21. Acetic acid bateria - Taxonomy, pheno- and genotypes, physiology and role in fermentation

 

Propionibacteria

22. Propioni bacteria - Taxonomy, pheno- and genotypes, physiology and role in fermentation

 

Aerobic endo-spore forming bacteria

23. Taxonomy and physiology of aerobic sporeformers

24a. Aerobic sporeformers in fermented foods (1)

24b. Aerobic sporeformers in fermented foods (2)

 

Complex microbial communities

25. Cocoa fermentation (PDF file)

26. Coffee fermentation

27. Example of Food Quality Management System

28. More than a gut feeling (the microbiota of the intestinal tract)

 

29. Prediction of quality and safety culture independent methods

 

30. Gut microbiota and diabetes (Seminar for university staff)