From the invisible to the visible world and back...

As you might know I´m studying Food engineering in the University of Chile, this is my first semester and I love this career, even though it is a little bit hard for me. In here we do a lot of different things, most of them in the laboratory; we have done distillations, filtrations, recrystallization, extractions and more.

But there are so much to do and one of the things that I would love to do is the fermentation.

The fermentation is a Bichemical process by wich an organic substance is transformed into another, usually simpler that the original one, by the action of a ferment (yeast, mother masses, between others).

It was discovered by the scientist Louis pasteur and in the field of the foos engineering it has a lot of utilities like:

-Enrich the diet with variety of flavors, scents and textures in food substrates.

-Preservation of substantial amount of food through lactic acid, ethanol, acetic acid and alkaline fermentations.

-Enrichment of food substrates with protein, amino acids, fatty acids and vitamins.

-ETC.

Some of the advantages that might have are for the human purpose, since they are to satisfy need and tastes. 

But they also are good in our system, fermentation helps to restore and retain the intestinal flora, it also helps to the food preservation and it helps to digest other type of food that are eaten.

I chose this technic because is something that I want to do in the future and also because I would love to learn how the beer and wine are made, since I live in a city where the wine it is a big source of income.

When I started this career I saw myself in the future working with this type of technics.