Weekly outline
- General
- 1. 21 February - 27 February
- 2. 28 February - 6 March
2. 28 February - 6 March
Lecture: Introduction and History of Food Fermentation
Lecture: Biochemistry of Fermentation - 3. 7 March - 13 March
3. 7 March - 13 March
Lecture: Alcohol Fermentation
Fermentation Lab: Brewing of Beer
Group 1 - Light Lager
Group 2 - Light Lager
Group 3 - Dark Lager
Group 4 - Dark LagerFermentation Lab: Yeast gas production method
(Groups 5-8) - 4. 14 March - 20 March
4. 14 March - 20 March
Lecture: Alcohol Fermentation
Fermentation Lab: Brewing of Beer
Group 5 - Black Beer
Group 6 - Black Beer
Group 7 - Pale Ale (English Bitters) Beer
Group 8 - Pale Ale (English Bitters) BeerFermentation Lab: Yeast gas production method
(Groups 1-4) - 5. 21 March - 27 March
5. 21 March - 27 March
Lecture: Lactic Acid Fermentation (& Vegetable Fermentation)
Fermentation Lab: Baking of Sourdough
Weeks 17 & 18 Makeup Class for Group 4 - : March 26th (Sat.); 9AM - 4PM - 6. 28 March - 3 April
6. 28 March - 3 April
Fermentation Lab: How to make Yoghurt
Fermentation Lab: How to make Cream Cheese - 7. 4 April - 10 April
- 8. 11 April - 17 April
- 9. 18 April - 24 April
- 10. 25 April - 1 May
- 11. 2 May - 8 May
- 12. 9 May - 15 May
12. 9 May - 15 May
In-Class Activity: Student Presentations: Fermented Foods Around the World
Presentation Time: 30 minutes
Q&A: 15 minutes
Group 1 - Fermented Foods from Egypt
Group 3 - Fermented Foods from Japan
Group 5 - Fermented Foods from Maylasia/Thailand
Group 7 - Fermented Foods from Belize - 13. 16 May - 22 May
13. 16 May - 22 May
In-Class Activity: Student Presentations: Fermented Foods Around the World
Presentation Time: 30 minutes
Q&A: 15 minutesGroup 2 - Fermented Foods from France
Group 4 - Fermented Foods from United Kingdom
Group 6 - Fermented Foods from India
Group 8 - Fermented Foods from Egypt - 14. 23 May - 29 May
14. 23 May - 29 May
In-Class Activities
Video Presentation:
Bioprocessing Purification
After watching the 2nd video, students are invited to make Kimchi at home (from scratch).We discuss the details during the virtual class session.
- 15. 30 May - 5 June
15. 30 May - 5 June
Fermentation Lab: Bakery Foods Lab (Provided by Students)
Group 1 - Brownie
Group 2 - Chicken pasta Bake
Group 3 - Banana Bread
Group 4 - Sourdough
Group 5 - Kuih Serimuka (Baked Glutinous rice)
Group 6 - Banana Bread
Group 7 - Cinammon Roll
Group 8 - Muffin - 16. 6 June - 12 June
16. 6 June - 12 June
Lab: (Group Activity)
Select/prepare a fermented product
Group 1 - Fruit Vinegar
Group 2 - Piklis
Group 3 - Pita
Group 4 - Pizza
Group 5 - Chinese Fritters/
Group 6 - Naan/pickle
Group 7 - Hot Sauce Processing
Group 8 - White Toast - 17. 13 June - 19 June
17. 13 June - 19 June
Pre-Final Exams: In-Class (3rd Year Students)
Senior Students (Group 4) Makeup Class - Week 5: March 26th (Sat.); 9AM - 4PM - 18. 20 June - 26 June
18. 20 June - 26 June
Final Exams:
Senior Students (Group 4) Makeup Class - Week 5: March 26th (Sat.); 9AM - 4PM
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