Chapter 1 Scientific Paper of Fermentation Engineering

Lesson 1科技论文的特点

Lesson 2科技论文的结构

Chapter 2 Food Microbiology and Enzyme

Lesson 1 The Variety of Microorganism

Lesson 2 Nutrition and Metabolism of Microorganism

Lesson 3 Application of Microorganisms in Food

Lesson 4 Microbial Enzymes

Reading Material Probiotics

Chapter 3 Mechanism of Fermentation

Lesson 1 Introduction of Fermentation Engineering

Lesson 2 Fermentation Material

Lesson 3 Biochemical Process during Fermentation

Lesson 4 Fermentation Equipment

Reading Material 1 Device of Fermentation Media

Reading Material 2 Fermentation Control

Chapter 4 Alcoholic Fermentation

Lesson 1 Beer

Lesson 2 Wine

Lesson 3 Distilled Beverages

Lesson 4 Sparkling Wines

Reading Material 1 Sake

Reading Material 2 Vinegar

Chapter 5 Lactobacillus Fermentation

Lesson 1Principle and Application of Lactic Acid Fermentation

Lesson 2 Fermented Dairy Products

Lesson 3 Fermented Meat Products

Lesson 4 Fermented Vegetables

Reading Material 1 Fermented Soybean Products

Reading Material 2 Cheese Technology

Chapter 6 Downstream Technology of Fermentation Engineering

Lesson 1 Isolation Technology

Lesson 2 Purification Technology

Lesson 3 Drying and Molding of Product

Reading Material 1 Treatment of Fermented Wastes

Reading Material 2 Aqueous Two-Phase Systems

Chapter 7 Quality and Safety of Fermented Food

Lesson 1 Fermented Food Quality and Control

Lesson 2 Shelf Life of Food

Lesson 3 HACCP and Food Safety

Reading Material 1 Safety of Fermented Vegetable Products

Reading Material 2 GMP and SSOP

Chapter 8 New Trends of Fermentation Engineering

Lesson 1 Genetically Engineered Bacterium

Lesson 2 Biotechnology and Fermentation

Lesson 3 New Technologies used in Fermentation Engineering

Reading Material Hosting the Plant Cells in vitro: Recent Trends in Bioreactors

References

Vocabulary

Abbreviation

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