Abstract:

This work aimed to develop a food science fermentation process in a university laboratory. Food technology teachers normally experiment problems when they reproduce food science industrial processes in their subject practices. These problems usually are limited budgets, lack of adequate industrial facilities or student distractions when practices are developed by massive groups. We think that this work could inspire other teachers to reproduce other complex processes in a regular laboratory.

This food science practice consists on a micro-fermentation method that reproduces a real fermentation process at a laboratory scale. For that purpose we use materials such us a micro-glass tank with a fermentation valve installed, food additives (such us sulfur dioxide), commercial dehydrated yeast, Buchner funnel equipped with filter flask, vacuum pump, refrigerator, glass bottles, corks... During fermentation process students are able to control basic parameters monitored at industrial level (temperature and density).

This practice is reproducible at any chemistry laboratory. It is done individually by each student. It requires small raw material volumes instead of industrial minimums. Moreover there is no need of great industrial facilities.

Keywords:

Food science, industrial process, laboratory scale practise.