PPT-Fermented foods

How microorganisms impact the taste and safety of food What are Fermented Foods Examples What is it Why Ferment Food Fermentation has been around since 8000 BC Safe foods preservation tasty . Blandino ME AlAseeri SS Pandiella a D Cantero C Webb Satake Centre for Grain Process Engineering UMIST Department of Chemical Engineering PO Box 88 Manchester M60 QD UK Department of Chemical Engineering Faculty of Sciences University of Ca di Milk based fermented foods 1 Curd Dahi Thayir Shrikhand Lassi Dahi kusum Rasgullas Misti dahi 2 Chhurpi Durkha Churapi Soft Chhurpi Hard Chhurpi or Durkha Chhur singba or Chhur mingba Chhurpupu BEUCHAT Griffin GA 302231797 USA 1 Introduction 507 2 Fermented Foods of the Orient 507 21 Soy Sauce 507 211 Preparation of Soybeans 513 212 Preparation of Wheat 515 213 Koji Process 515 214 Mash Moromi Stage 516 215 Pasteurization 517 By: Jayda Cooke and Rachel Sapper. Keene State Dietetic . Internship. Objectives. Identify . different types . of fermented . foods. Describe lactobacilli fermentation. Discuss . health benefits of fermented foods. Pamela Starke-Reed, Ph.D.. Deputy Administrator, Agricultural Research Service. Nutrition, Food Safety and Product Quality . United States Department of Agriculture, USA. Linda Duffy, Ph.D., MPH. Scientific Chair, Trans-NIH Division of Nutrition Research Coordination, Probiotics/Prebiotics WG. SASNET-Fermented Foods. http://www.fermented-foods.net. Thanks to . Swedish Agency for Research Co-operation. Lund University, Sweden. Anand Agricultural University, India. NABARD, India. An ancient process with . Dr. Elijah I. Ohimain. Biological Sciences Department . Niger Delta University. Wilberforce Island, Nigeria. Food Safety & Regulatory Measures International conference . 17 -19 August 2015 Birmingham, UK. Dr. Elijah I. Ohimain. Biological Sciences Department . Niger Delta University. Wilberforce Island, Nigeria. Food Safety & Regulatory Measures International conference . 17 -19 August 2015 Birmingham, UK. Meats . and . Implications . in . Human Health. : . The Microbiome Connection. Meredith Hullar, PhD. FHCRC. Food Technology Conference, 2015. Overview . Population-level health trends associated with meat consumption. outline. Specific fermented food . products. . VEGETABLE . PRODUCTS. Nearly all vegetable . material are . fermentable by lactic acid bacteria. They contain sugars and are nutritionally adequate for the growth of lactic acid bacteria. . Biogenic . Amines in Fermented Soybean Foods. Professor Jae-. Hyung. . Mah. Department of Food and Biotechnology. Korea University. August 12, . 2015. 4. th. International Conference and Exhibition on. Fermenting. . Foods. FE308. -. . Fermentation. . Technology. Spring . 201. 6. 1.Improving Food Security. a)Food. . Preservation. b)Salvaging waste foods. c) Removal of anti-nutritional factors. d)Antimicrobial activities. Principles. Microorganisms. Starter Cultures. Fermented Foods. Fermentation Principles . Spoilage versus Fermentation: a matter of . control. Left to their own fate, perishable foods (meat, milk, fruits and vegetables) perish because growth of micro-organisms is not controlled. Pamela Starke-Reed, Ph.D.. Deputy Administrator, Agricultural Research Service. Nutrition, Food Safety and Product Quality . United States Department of Agriculture, USA. Linda Duffy, Ph.D., MPH. Scientific Chair, Trans-NIH Division of Nutrition Research Coordination, Probiotics/Prebiotics WG.