1. Food Science Ms. McGrath
Food Microbiology
Food Science
Ms. McGrath

2. What is Food Microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage.
“Good" bacteria, such as probiotics, are becoming increasingly important in food science.
Microorganisms are essential for the production of foods such as cheese, yogurt, bread, some alcohol and fermented food.

3. Microorganism
Living organisms (such as yeast, mould and bacteria) too small to be seen with naked eye but visible under a microscope. Also referred to as a microbe.
Nature uses microorganisms to carry out fermentation processes
For thousands of years mankind has used yeasts, moulds and bacteria to make food products such as bread, vinegar, yogurt and cheese, as well as fermented fish, meat and vegetables.

4. Fermentation
Fermentation takes place in the absence of oxygen and in the presence of beneficial microorganisms (yeasts, molds and bacteria) which obtain their energy through fermentation.
During the fermentation process, these microorganisms break down sugars and starches into alcohols and acids (lactic and acetic.)
What you’re left with is a food that has been transformed into a more nutritious version of itself, and which can be stored for much longer without spoiling.

5. Fermentation Fermented Foods
Any food group can be fermented
Fermenting grains gives you sourdough bread and beer
Fermenting meat gives you salami
Fermenting dairy gives you yogurt and cheese
Fermenting veggies gives you pickles
Fermenting fruit gives you jam and cider

6. Fermentation For your notes!
Briefly explain the history of fermentation
Name three reasons why food is fermented
State the difference between aerobic and anaerobic respiration
State the (3) microorganisms that can ferment food
See my website for a delicious webquest!