Back to Kurs
Course: microorganisms in the kitchen
0% Complete
0/0 Steps
Introduction
Introduction: microorganisms in the kitchen- Introduction: microorganismWhat are microorganisms?2 Topics
-
Microorganism in food production3 Topics
- Beneficial microorganismsFermentation3 Topics
-
Biotechnology in food production2 Topics
- Bad microorganismsFood Spoilage3 Topics
-
Foodborne illnesses2 Topics
- Summary food microorganismsSummary food microorganisms2 Topics
Lektion 5,
Thema 1
In Arbeit
Microorganism in food production
Lektion Progress
0% Complete
Sustainability
Microorganisms use renewable raw materials and often require less energy.
environmental friendliness
Biotechnological processes produce less waste and harmful by-products than chemical processes.
Flexibility and diversity
A wide variety of microorganisms enable the production of various enzymes and ingredients that are useful in many applications.
