Chapter 2 Food Microbiology and Enzyme Lesson 1 The Varity of Microorganism Lesson 2 Nutrition and Metabolism of Microorganism Lesson 3 Application of Microorganisms in Food Lesson 4 Microbial Enzymes Reading Material Probiotics
Chapter 3 Mechanism of Fermentation Lesson 1 Introduction of Fermentation Engineering Lesson 2 Fermentation Material Lesson 3 Biochemical Process during Fermentation Lesson 4 Fermentation Equipment Reading Material 1 Device of Fermentation Media Reading Material 2 Fermentation Control
Chapter 5 Lactobacillus Fermentation Lesson 1 Principle and Application of Lactic Acid Fermentation Lesson 2 Fermented Dairy Products Lesson 3 Fermented Meat Products Lesson 4 Fermented Vegetables Reading Material 1 Fermented Soybean Products Reading Material 2 Cheese Technology
Chapter 6 Downstream Technology of Fermentation Engineering Lesson 1 Isolation Technology Lesson 2 Purification Technology Lesson 3 Drying and Molding of Product Reading Material 1 Treatment of Fermented Wastes Reading Material 2 Aqueous Two-Phase Systems
Chapter 7 Quality and Safety of Fermented Food Lesson 1 Fermented Food Quality and Control Lesson 2 Shelf Life of Food Lesson 3 HACCP and Food Safety Reading Material 1 Safety of Fermented Vegetable Products Reading Material 2 GMP and SSOP
Chapter 8 New Trends of Fermentation Engineering Lesson 1 Genetically Engineered Bacterium Lesson 2 Biotechnology and Fermentation Lesson 3 New Technologies used in Fermentation Engineering Reading Material Hosting the Plant Cells in vitro: Recent Trends in Bioreactors
