Fermentation Science
( 24 Modules )

Module #1
Introduction to Fermentation Science
Overview of fermentation, its importance, and applications in food, beverage, and pharmaceutical industries

Module #2
Microbiology of Fermentation
Microorganisms involved in fermentation, their characteristics, and roles in fermentation processes

Module #3
Fermentation Biochemistry
Biochemical reactions and pathways involved in fermentation, including glycolysis, citric acid cycle, and electron transport

Module #4
Fermentation Types and Classifications
Overview of different types of fermentation, including aerobic, anaerobic, and microaerophilic fermentation

Module #5
Food Fermentation:Overview and History
History and significance of fermentation in food production, including fermented dairy, meat, and plant-based products

Module #6
Bread and Bakery Fermentation
Microbiology and biochemistry of bread making, including yeast fermentation and dough development

Module #7
Beer Fermentation
Brewing science, yeast selection, and fermentation parameters for beer production

Module #8
Wine Fermentation
Viticulture, winemaking techniques, and microbial fermentation in wine production

Module #9
Cheese and Dairy Fermentation
Microbiology and biochemistry of cheese production, including acidification, coagulation, and ripening

Module #10
Meat Fermentation
Fermentation in meat preservation, including sausages, salami, and other fermented meat products

Module #11
Fermented Plant-Based Foods
Fermentation of plant-based foods, including sauerkraut, kimchi, and other fermented vegetables

Module #12
Fermentation in Pharmaceuticals and Biotechnology
Applications of fermentation in pharmaceutical production, bioremediation, and bioproduct development

Module #13
Fermentation Equipment and Design
Design and operation of fermentation vessels, including batch, fed-batch, and continuous fermentation systems

Module #14
Fermentation Process Control and Optimization
Monitoring and control of fermentation parameters, including pH, temperature, and oxygen levels

Module #15
Fermentation Kinetics and Modeling
Mathematical modeling of fermentation kinetics, including substrate utilization, growth, and product formation

Module #16
Fermentation Scale-Up and Manufacturing
Scalability and commercialization of fermentation processes, including good manufacturing practices (GMPs)

Module #17
Fermentation Downstream Processing
Recovery, purification, and characterization of fermented products, including protein, enzyme, and small molecule recovery

Module #18
Fermentation Safety and Regulations
Regulatory requirements, safety protocols, and quality control measures in fermentation industries

Module #19
Fermentation Troubleshooting and Quality Control
Identification and troubleshooting of fermentation problems, including contamination, spoilage, and product variability

Module #20
Fermentation and Human Health
Impact of fermented foods on human health, including probiotics, prebiotics, and gut microbiome

Module #21
Fermentation and Environmental Sustainability
Environmental benefits and challenges of fermentation, including GHG emissions, waste reduction, and bioremediation

Module #22
Fermentation in Emerging Industries
Applications of fermentation in emerging industries, including bioplastics, biorefineries, and space exploration

Module #23
Fermentation Case Studies and Applications
Real-world examples and applications of fermentation in various industries and products

Module #24
Course Wrap-Up & Conclusion
Planning next steps in Fermentation Science career

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Fermentation Science ( 24 Modules )

Fermentation Science
( 24 Modules )