Discuss the food fermentation process

Reference no: EM133224732

Assignment:

Q1. Discuss the food fermentation process in detail, including a definition of fermentation, advantages of the process, examples of the microorganisms involved and what they produce, and examples of fermented foods.

Q2. (a) 'Listeria monocytogenes and Salmonella as causative agents of Foodborne Illness'. In your essay include a discussion of relevant background information, relevant cell morphology details and relevant information on the different food poisoning types involved.

(b) Name FOUR positive roles of microorganisms. In your answer give a ONE sentence description for EACH role named.

Q3. The demand for functional foods has increased steadily over the past number of years.

(a) Define what a functional food is.

(b) Provide TWO examples of functional foods.

(d) Briefly describe the main principle behind the EU's 2006 functional food law.

Reference no: EM133224732

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