Module Title:Food Fermentation
Language of Instruction:English
Credits: 5
NFQ Level:8
Module Delivered In 1 programme(s)
Teaching & Learning Strategies: This module will be delivered through 60h of lecture and 30h of practical laboratory classes. Lectures will be interactive and include discussion, reflection and review of relevant research.
Module Aim: Introduce students to the variety of fermented food and beverage products that are used in Ireland and across the world to preserve and enhance food.
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 Summarize the relationships between the intestinal flora, the immune system, diet and health. Describe the range of Irish & global fermented food products and appraise their value in good health and the economy. Recognize the role of chemical preservation in the food industry: discuss cheap soy sauce, pickled onions, Chorleywood process. Evaluate the production of carcinogens as the downside of fermentation.
LO2 Identify the principal Lactic Acid Bacteria used to transform grains and milk into digestible food such as sourdough bread. yoghurt, quark, koumiss and kefir.. Appreciate the value of cheese as long-life milk differentiating among the bacteria and fungi that create it.
LO3 Catalogue some foreign fermented vegetable products (sauerkraut and kimchi); dry fermented meat products (chorizo, pepperoni); filamentous fungi fermented beans (tofu, tempeh, soy sauce, miso). and assess their potential in the Irish market.
LO4 Describe the production of acetic acid as secondary product from ethanol and its industrial and economic importance. Categorize organic acids (citrate, lactate and glutamate) as food industry products:and appraise their economic importance.
LO5 Create a delicious fermented food product and eat it.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.

No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
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Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
No requirements listed
 

Module Content & Assessment

Indicative Content
Intestinal flora
There are 200 trillion cells in our guts mostly bacterial from 10,000 different species. They are vital for vitamin production, efficient digestion, immunological protection and general well-being
Fermented food overview
The Irish are famously conservative in their food tastes. As buttermilk in scones yields to quark and creme fraiche, wecan become aware of a rich diversity of tasty. healthy and enriching alternatives to frozen pizza.
Milk
The Irish are one of the few populations where lactose is tolerated beyond weaning into adulthood. This gives us access to a wide range of delicious and healthy milk-based food products which we are only now beginning to exploit: beyond yoghurt, The World!
Sourdough
A delicious and interesting alternative to the ubiquitous sliced-pan. Anyone can make sourdough starter on the kitchen windowsill, home-made bread for a lifetime
Cabbage
In multi-cultural Ireland, bacon and cabbage is yielding plate-space to fermented greens like sauerkraut and kimchi - a challenge to embrace?
Salami
Irish sausage is heavily adulterated with meal and has a dangerously short shelf-life. Salami, chorizo and other fermented food products provide an alternative method of preserving food than the freezer
Fermented beans
Tinned beans, a staple of Irish nurseries are one way of preserving this rich protein source. East Asia has a wide variety of options for extending shelf-life of beans - tofu for starters
Proteolytic digestion:
You can release the umami-rich flavors from soya beans by long slow fermentation or you can produce glutamate by a proteolytic digestion in a vat. Industrial vinegar can replace bacteria-produced lactic acid. lactic acid
Downside
Fermentation is necessarily a complex process which is only partly understood. By-products include a cocktail of chemicals which may not all be 'healthy'.
Assessment Breakdown%
Continuous Assessment10.00%
Project10.00%
Practical20.00%
End of Module Formal Examination60.00%
Special Regulation
Students must achieve a minimum grade (35%) in both the practical/CA and final examination.
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Essay Invent a novel Irish food product that requires fermentation or enzymatic processing. Describe ingredient sources, manufacture and marketing as problems that need to be solved. 1,2,3 10.00 n/a
Project
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Present a food product that you have never eaten: talk about its production methods, production costs, health benefits and health contra-indications 1,2,3 10.00 n/a
Practical
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Perfecting edible food-products using the techniques of fermentation: sourdough bread, yoghurt, sauerkraut and kefir. 2,3,5 20.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam Examination to demonstrate understanding of the learning outcomes. 1,2,3,4 60.00 End-of-Semester

ITCarlow reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lecture 30 Weeks per Stage 2.00
Laboratory 30 Weeks per Stage 1.00
Total Hours 90.00
 

Module Delivered In

Programme Code Programme Semester Delivery
CW_SABRE_B Bachelor of Science (Honours) in Brewing and Distilling 4 Mandatory