FOOD FERMENTATION TECHNOLOGY (HC17)

Topics for assignment

Number Fermented product Main material(s)
1 Pineapple cider Pineapple
2 Kvass Rye bread
3 Rượu cần (straw liquor) Glutinous rice and herbs
4 Cơm rượu nếp cẩm (fermented Black rice
rice)
5 Vinegar One specific raw material (rice or fruit)
6 Fish sauce Anchovies (Engraulidae spp.)
7 Shrimp paste Prawns
8 Soy sauce Soybean
9 Miso Soybean
10 Chao (soy cheese) Soybean
11 Grana cheese Raw milk
12 Camembert cheese Raw milk
13 Drinking yogurt Raw milk
(lassi/doogh/ayran)
14 Sour cream Raw milk
15 Salami Pork
16 Nem chua (naem) Pork
17 Bread/Naan Wheat
18 Kimchi Cabbage
19 Tương bần/Natto Soybean
20 Nata de coco Coconut water

The report should contain the following issues:

1. Product design: description of criteria for quality evaluation and specifications of the
selected product.
2. Raw materials and additives: description of each type of raw materials and additives,
chemical composition, roles in the production and criteria for raw materials/ additives
selection.
3. Microorganisms (Starter culture): description of physiological properties and criteria
for strain selection. Students can choose a commercial starter culture (specify the
manufacturer, inoculum standards) or propose a process of inoculum preparation (if so,
the medium and growth conditions must be specified for each step of the inoculum
preparation).
4. Proposing a flow-chart of production-line by blocs and by equipment to manufacture
the selected product at the industrial scale. The flow-chart by equipment should be
presented in A3 format.
5. Explanation of the production-line: For each operation in the production-line, students
must specify the technological purpose, changes in materials during the operation,
equipment selection and technological operation parameters.
6. Suggestions/Recommendations
7. References (follow a standard format, ex. APA)