Phenotypic identification and technological properties of microorganisms in fermented and biopreserved foods and feeds. Food fermentations employed to produce safe and shelf stable food products. Starter culture design. Protective cultures in food and feed and their impact in food safety. Antimicrobial activity of lactic acid bacteria and propionic acid bacteria.

LECTURES:The fundamental aspects of the biologically viable methods for food and feed preservation. Principles of biopreservation. The beneficial fermentation processes used in order to reduce the rate of food/feed spoilage and to render the food/feed free from pathogenic microorganisms and metabolites. Bacteriocins and bacteriocin-producing bacteria: basic aspects and applications. Hurdle technology.

EDUCATIONAL OBJECTIVE:The course aims at providing knowledge of the method used for food and feed preservation by using natural antimicrobials and microbiota thereby increasing the storage life of food and feed.