IMPFT162K Principles of food and drink fermentation
Overview
This standard is about the principles of food and drink fermentation.
This standard requires a broad understanding of the types of processes and ingredients used in the fermentation process. Which types of food ingredients are used to create fermentation and how this is applied in food production methods. It also requires an understanding of food types and how fermentation can be affected by heat and temperature.
Knowledge and understanding
You need to know and understand:
1 relevant food safety and hygiene regulations in relation to fermentation in food technology
2 the definition and science of fermentation including zymology
3 the different types of fermentation processes used in food and drink operations
4 how fermentation is initiated and the main agents and food ingredients used in the fermentation process such as yeast, sugar, flour, oats
5 how pickled or soured foods are fermented as part of the pickling or souring process
6 the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut
7 the main processes used in the fermentation process for bread, bakery products, yogurt, fizzy drinks, wine and brewery products
8 the main methods used to prevent any negative aspects of fermentation in food operations
9 how heat and temperature affect fermentation and risks to hindering the fermentation process
10 how other ingredients can kill the fermentation process including salt
IMPFT162K Principles of food and drink fermentation
Overview
This standard is about the principles of food and drink fermentation.
This standard requires a broad understanding of the types of processes and ingredients used in the fermentation process. Which types of food ingredients are used to create fermentation and how this is applied in food production methods. It also requires an understanding of food types and how fermentation can be affected by heat and temperature.
Knowledge and understanding
You need to know and understand:
1 relevant food safety and hygiene regulations in relation to fermentation in food technology
2 the definition and science of fermentation including zymology
3 the different types of fermentation processes used in food and drink operations
4 how fermentation is initiated and the main agents and food ingredients used in the fermentation process such as yeast, sugar, flour, oats
5 how pickled or soured foods are fermented as part of the pickling or souring process
6 the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut
7 the main processes used in the fermentation process for bread, bakery products, yogurt, fizzy drinks, wine and brewery products
8 the main methods used to prevent any negative aspects of fermentation in food operations
9 how heat and temperature affect fermentation and risks to hindering the fermentation process
10 how other ingredients can kill the fermentation process including salt
Keywords Food; fermentation; heat; temperature