Food Fermentation Technology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-II scheme and its subjects refer to Food Tech Professional Elective-II syllabus scheme. The detailed syllabus of food fermentation technology is as follows.
Course Objectives:
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Unit I
HISTORICAL PERSPECTIVE OF FOOD FERMENTATION 9
History of food fermentations; types of fermented foods and substrates/raw materials used, traditional fermented foods, biotransformation of raw materials
Unit II
FERMENTING ORGANISMS AND THEIR ROLE 9
Principles of food and industrial fermentations; microorganisms of importance in food fermentations, Biochemistry of fermentations/fermentation pathways. Lactic Acid Bacteria and starter cultures (Taxonomy, ecology, physiology, genetics and biotechnology, phage control) Brewers and Bakers yeasts, Yeast starter culture maintenance, Moulds used in food fermentations; Genetic manipulation of fermenting microbes, Strain specific traits
Unit III
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Unit IV
PRODUCTS OF MIXED FERMENTATIONS 9
Meats, sausages, fish sauces, sauerkraut, idli, Manufacture of different types of sausages, fish sauces, sauerkraut, idli batter- processes and equipment used for manufacture; packaging, aging, storage and shelf life of the products; Prevention of spoilage of fermentations.
Unit V
OTHER PRODUCTS FROM FERMENTATION 9
Fermentation production of flavor components, acids, alcohol, enzymes, pigments/colours.
Course Outcomes:
- Understanding concepts, principles and procedures involved in the area of fermented food production.
- Familiarizing with different fermenter types and their design criteria.
Text Books:
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Reference Books:
- Farnworth, Edward R. “Handbook of Fermented Functional Foods” II Edition. CRC Press, 2008.
- Lea, Andrew G. H & John R. Piggott “Fermented Beverage Production” II Edition. Kluwer Academic/ Plenum Publishers, 2010.
For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.