FER 3150 - Fermented Meats and Cheeses (3)

When Offered: Spring
Fermented meats and cheeses have been critical means of preserving nutrient dense foods for centuries in many different parts of the world. Today they comprise some of the most consumed food products worldwide. Bacterial cultures are used in the manufacturing process to preserve the raw meat and dairy and to confer particular textures and sensory attributes to the products. This course will provide a full overview of meat and dairy fermentation, the role of microorganisms (both naturally present and added as starter cultures), safety aspects, and the main chemical, biochemical, physical, and microbiological changes that occur in processing and how they affect final quality. Students will get hands on experience processing meats and dairy and fermenting them with bacterial cultures, while adhering to food safety standards and regulations.
Prerequisites: FER 3120 or BIO 3308