Fermentation processes of food

Description

Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.

Occasionally, the term fermentation may also include the chemical conversion of sugars into ethanol. This process is used to make beer, wine, and cider.

Alternative labels

fermentation mechanisms of food
fermentation systems of food
fermentation of food processing
fermentation procedures of food
fermentation measures of food
fermentation of food processed
the fermentation process of food

Skill type

knowledge

Skill reusability level

sector-specific

Relationships with occupations

Essential knowledge

Fermentation processes of food is an essential knowledge of the following occupations:

Food technologist: Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Food biotechnologist: Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.

Optional knowledge

Fermentation processes of food is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Industrial cook: Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.
Baker: Bakers make a wide range of breads, pastries, and other baked goods. They follow all the processes from receipt and storage of raw materials, preparation of raw materials for bread-making, measurement and mixing of ingredients into dough and proof. They tend ovens to bake products to an adequate temperature and time.

Food analyst: Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
Dairy products maker: Dairy products makers artisanally process raw milk to make dairy products such as butter, cheese, cream and milk.
Dairy products manufacturing worker: Dairy products manufacturing workers set up, operate and tend equipment to process milk, cheese, ice cream and other dairy products.

Dairy processing technician: Dairy processing technicians supervise and coordinate production processes, operations, and maintenance workers in milk, cheese, ice cream and/or other dairy production plants. They assist food technologists in improving processes, developing new food products and establishing procedures and standards for production and packaging.

Dairy processing operator: Dairy processing operators set up and operate continuous flow or vat-type equipment to process milk, cheese, ice cream, and other dairy products following specific instructions, methods and formulas.

Food technician: Food technicians assist food technologists in the deveolpment of processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles. They perform research and experiments on ingredients, additives and packaging. Food technicians also check product quality to ensure compliance with legislation and regulations.
Food regulatory advisor: Food regulatory advisors are extra-judicial or judiciary technical experts. They ensure food industry practices comply with the regulatory norms. They perform audits, make diagnosis and monitor activities of inspection. These experts have expertise in food processing, food analysis, quality, safety, certification, traceability. They update, review, and approve labelling designs, develop nutrition facts panels, and ensure that products and labels meet appropriate standards and regulations.
Fermenter operator: Fermenter operators control and maintain the equipment and tanks for the production of active and functional ingredients for pharmaceuticals such as antibiotics or vitamins. They also work in the production of cosmetics or personal care products.
Food production operator: Food production operators supply and perform one or more tasks in different stages of the food production process. They perform manufacturing operations and processes to foods and beverages, perform packaging, operate machines manually or automatically, follow predetermined procedures, and take food safety regulations on board.
Biochemical engineer: Biochemical engineers research on the field of life science striving for new discoveries. They convert those findings into chemical solutions that can improve the wellbeing of society such as vaccines, tissue repair, crops improvement and green technologies advances such as cleaner fuels from natural resources.
Bioengineer: Bioengineers combine state of the art findings in the field of biology with engineering logics in order to develop solutions aimed at improving the well-being of society. They can develop improvement systems for natural resource conservation, agriculture, food production, genetic modification, and economic use.
Pastry maker: Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.

 


 

References

  1. Fermentation processes of food – ESCO

 

Last updated on September 20, 2022