Course:FNH200/Lessons/Lesson 09/Page 09.6
9.6 Summary of Lesson 9
- Fermentation has a long history of use in civilization. Biotechnology is the "new" term applied for such an ancient preservation process
- When we speak of fermented foods we are referring to the foods which have been produced with the aid of microorganisms.
- Preservation of food by biotechnology involves the use of live microorganisms to produce desirable changes in the food, including acids, alcohols and other (antimicrobial) substances that inhibit the growth of other microorganisms (microbial antagonism)
- Food fermentation can be caused by bacteria, yeast, and mould
- Cheese is an example of a fermented food or a product derived from biotechnology
- Different and unique starter cultures are used in the fermentation of milk, to make different types of cheese
- Genetically Modified Organisms ("GMOs") are plants, animals and microorganisms in which there is a change to the heritable trait(s) of the organism by intentional manipulation.
- Fermented foods require additional preservation methods to enhance the shelf-life and stability of the product. Packaging materials also play an important role.
- LARGE scale production
- Cheese making process. This is a pretty easy to follow clip, a bit funny and has all necessary science content needed for FNH 200
- How is cheese made? This video is even clearer than the one above, but I feel there is less science content.
FNH 200 Course content on this wiki page and associated lesson pages was originally authored by Drs. Brent Skura, Andrea Liceaga, and Eunice Li-Chan. Ongoing edits and updates are contributed by past and current instructors including Drs. Andrea Liceaga, Azita Madadi-Noei, Nooshin Alizadeh-Pasdar, and Judy Chan.