Leo Meile: Catalogue data in Autumn Semester 2018 |
Name | Prof. em. Leo Meile |
Field | Lebensmittelmikrobiologie |
Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFV C 21 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
leo.meile@hest.ethz.ch | |
Department | Health Sciences and Technology |
Relationship | Retired Adjunct Professor |
Number | Title | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|
752-5001-00L | Food Biotechnology | 4 credits | 3V | C. Lacroix, C. Jans, L. Meile | |
Abstract | Basic information for understanding biotechnology applied to food processing will be presented. This will include a presentation of the physiology of important productive microorganisms used in food fermentations, closely related to applications in biotechnology; microbial kinetics, and design and operation of bioreactors; and application of modern molecular tools for food biotechnology. | ||||
Learning objective | The main goal for this course is to provide students with basic information for understanding biotechnology applied to food processing. For the students, the aim will be: - To understand the important role of microbial physiology and molecular tools for food biotechnology; - To understand basic principles of fermentation biotechnology, with particular emphasis on food applications. | ||||
Content | Biotechnology has been defined as any technique that uses living organisms, or substances from those organisms, to make or modify a product, to improve plants or animals, or to develop microorganisms for specific uses. In this course, basic knowledge for understanding biotechnology as applied to food processing will be presented. This course builds on the application of principles learned from other basic courses in the Bachelor program, especially microbiology and microbial metabolism, molecular biology, biochemistry, physics and engineering. Students will learn about the physiology of important productive microorganisms (lactic acid bacteria, bifidobacteria, propionibacteria and fungi) used in food fermentations, closely related to applications in biotechnology. Microbial kinetics, and design and operation of bioreactors used for both research and industrial scale production of traditional foods and modern food ingredients will be presented. This part will be illustrated by examples of food fermentation processes, representative of specific challenges. Finally, the application of modern molecular tools to food biotechnology will be discussed. | ||||
Lecture notes | A complete course document and/or a copy of the power point slides from each lecture will be provided. | ||||
Literature | A list of references will be given at the beginning of the course for the different topics presented during the course. | ||||
752-5103-00L | Functional Microorganisms in Foods | 3 credits | 2G | C. Lacroix, A. Geirnaert, L. Meile, C. Schwab | |
Abstract | This integration course will discuss new applications of microorganisms with functional properties in food and functional food products. Selected topics will be used to illustrate the rapid development but also limits of basic knowledge for applications of functional microorganisms to produce food with high quality, safety and potential health benefits for consumers. | ||||
Learning objective | To understand the principles, roles and mechanisms of microorganisms with metabolic activities of high potential for application in traditional and functional foods utilization with high quality, safety and potential health benefits for the consumers. This course will integrate basic knowledge in food microbiology, microbial physiology, biochemistry, and technology. | ||||
Content | This course will address selected and current topics on new applications of microorganisms with functional properties in food and functional food products and characterization of functionality and safety of food bacteria. Specialists from the Laboratory of Food Biotechnology, as well as invited speakers from the industry will contribute to the selected topics as follows: - Probiotics and Prebiotics: Probiotics, functional foods and health, towards understanding molecular modes of probiotic action; Challenges for the production and addition of probiotics to foods; Prebiotics and other microbial substrates for gut functionality. - Bioprotective Cultures and Antimicrobial Metabolites: Antifungal cultures and applications in foods; Antimicrobial peptide-producing cultures (bacteriocins) for enhancing food quality and safety; Development of new protective cultures, the long path from research to industry. - Legal and Protection Issues Related Functional Foods - Industrial Biotechnology of Flavor and Taste Development - Safety of Food Starter Cultures and Probiotics Students will be required to complete a group project on food products and ingredients with of from functional bacteria. The project will involve information research and analysis followed by an oral presentation and short writen report. | ||||
Lecture notes | Copy of the power point slides from lectures will be provided. | ||||
Literature | A list of topics for group projects will be supplied, with key references for each topic. | ||||
Prerequisites / Notice | This lecture requires strong basics in microbiology. | ||||
752-5111-00L | Gene Technology in Foods | 3 credits | 2V | L. Meile | |
Abstract | This course will increase basic knowledge on biotechnological constructions and application of genetically modified organisms (GMO) which are used worldwide in food production systems. The course discusses health issues, the legislation frame and food safety aspects of GMO applications in agriculture, food production and consumption in Switzerland and EU-countries. | ||||
Learning objective | This course will provide knowledge and biological background on genetically modified organisms (GMO) and food produced with the help of GMO, especially on the molecular basis of GMO constructions with emphasis on genetically modified food in Switzerland and the EU. Criteria of rationale food safety and health assessment in agriculture and food consumption will be elaborated. | ||||
Content | Overview on application in gene technology, the gene transfer potential of bacteria, plants and other organisms and the mostly used transgenes in food as well as on GMO used for food production and their detection technologies in food; food safety assessment of GMO food; information on the legislation in Switzerland and EU-countries | ||||
Lecture notes | Copies of slides from lectures will be provided | ||||
Literature | Actual publications from literature will be provided | ||||
Prerequisites / Notice | Good knowledge in biology, especially in microbiology and molecular biology are prerequisites. Some contents will be provided by registred students who will present as a group an actual publication. |