Topic – Making fermented foods: Fermented foods are consumed by people in all cultures around the world and have a long history of being safe and nutritious. In the USA, there is a growing interest in making fermented foods and beverages at home, in restaurants, and at small- to mid-sized food companies. This assignment is to apply what you’ve learned in FST104 to explain a recipe for making a fermented food or beverage. Topic – Making fermented foods: Fermented foods are consumed by people in all cultures around the world and have a long history of being safe and nutritious. In the USA, there is a growing interest in making fermented foods and beverages at home, in restaurants, and at small- to mid-sized food companies. This assignment is to apply what you’ve learned in FST104 to explain a recipe for making a fermented food or beverage.
Requirements:
-Find a recipe for making a fermented food or beverage. The source of that recipe (e.g. book, magazine, or website) must be provided.
Name and describe the types of microbes responsible for fermenting that food/beverage. Provide a complete description of the microorganisms involved (full name (genus, species)), the natural habitats or reservoirs where they can be found (humans, soil, etc), and the special features of those microbes that are important in food fermentations.
-Explain which ingredients and steps in the recipe are important for determining the microbiological (and therefore sensory and safety) attributes of that food.Requirements:
-Find a recipe for making a fermented food or beverage. The source of that recipe (e.g. book, magazine, or website) must be provided.
-Name and describe the types of microbes responsible for fermenting that food/beverage. Provide a complete description of the microorganisms involved (full name (genus, species)), the natural habitats or reservoirs where they can be found (humans, soil, etc), and the special features of those microbes that are important in food fermentations.
-Explain which ingredients and steps in the recipe are important for determining the microbiological (and therefore sensory and safety) attributes of that food.
-Include additional background research into the topic, expanding upon materials covered in FST104.Include additional background research into the topic, expanding upon materials covered in FST104.
Grading rubric:
Both types of reports must contain the following:
1 point: A complete recipe for making a fermented food.
2 points: An accurate description of the microorganism(s) involved including the full name (genus, species, and strain (if known and relevant)).
2 points: The biological and ecological facets of the microorganism(s) involved such as natural habitats or reservoirs (humans, soil, etc.), growth and nutrient requirements, and other biological and genetic features.
2 points: Required enzymatic or other features of those microbes needed for making fermented foods
3 points: Steps in the recipe important for determining the microbiological (and therefore sensory and safety) attributes of that food.
3 points: Correct spelling (and pronunciation), grammar, and microbial nomenclature (including italics). Additionally, for the video: correct pronunciation, audio clarity, and conversational style.
2 points: Citations in the report, including at the appropriate location in the text and with the full citation in the References section at the end. The news article(s) and all resources used should be cited.
1 point will be deducted for each day (24 h) that the report is turned in late.
Reports that do not cover a fermented food or beverage will receive an automatic deduction of 3 points. Ask if you are unsure whether the recipe is relevant!
Outstanding reports will receive up to 2 points of extra credit.Grading rubric:
Both types of reports must contain the following:
1 point: A complete recipe for making a fermented food.
2 points: An accurate description of the microorganism(s) involved including the full name (genus, species, and strain (if known and relevant)).
2 points: The biological and ecological facets of the microorganism(s) involved such as natural habitats or reservoirs (humans, soil, etc.), growth and nutrient requirements, and other biological and genetic features.
2 points: Required enzymatic or other features of those microbes needed for making fermented foods
3 points: Steps in the recipe important for determining the microbiological (and therefore sensory and safety) attributes of that food.
3 points: Correct spelling (and pronunciation), grammar, and microbial nomenclature (including italics). Additionally, for the video: correct pronunciation, audio clarity, and conversational style.
2 points: Citations in the report, including at the appropriate location in the text and with the full citation in the References section at the end. The news article(s) and all resources used should be cited.
1 point will be deducted for each day (24 h) that the report is turned in late.
Reports that do not cover a fermented food or beverage will receive an automatic deduction of 3 points. Ask if you are unsure whether the recipe is relevant!
Outstanding reports will receive up to 2 points of extra credit!!!!!
