Title: Examine the principles of fermentation.
Course: Food Science and Dietetics (19254) > Section: Examining Food Processing, Preservation, and Packaging

Examination should include types of fermented foods such as

- bean-based (e.g., miso, soy sauce, stinky tofu, tempeh, soybean paste)
- dough-based
- grain-based
- vegetable-based (e.g., Kimchi, mixed pickle, sauerkraut, Indian pickle, gundruk)
- fruit-based
- honey-based (e.g., mead)
- dairy-based
- fish-based
- meat-based.

Process/Skill Questions:

Thinking

- What are the types of fermentation used in the beverage process?
- What are four different types of fermentation processes?
- How are food products changed by the process of fermentation?
- What are the side effects of fermentation that are related to health and disease?

Communication

- What do we need to know in order to understand the relationship between microbes and fermentation?
- How can we ensure food safety during the food management process?

Leadership

- How are fermented foods beneficial to consumers?
- What are the nutritional differences between fermented foods and their original food sources?

Management

- What considerations should be taken into account when fermenting products?
- What might be the impact of fermented foods on an individual’s health?