Christophe Lacroix: Catalogue data in Autumn Semester 2019 |
| Name | Prof. em. Dr. Christophe Lacroix |
| Field | Lebensmittelbiotechnologie |
| Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFV C 20 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| christophe.lacroix@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Professor emeritus |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 752-5001-00L | Food Biotechnology | 4 credits | 3V | C. Lacroix, L. Meile, B. Pugin | |
| 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, A. Greppi | |
| Abstract | This integration course will discuss new applications of functional microbes in food processing and products and in the human gut. 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 and safety, and for 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, and for benefiting human health. This course will integrate basic knowledge in food microbiology, physiology, biochemistry, and technology. | ||||
| Content | This course will address selected and current topics targeting functional characterization and new applications of microorganisms in food and for promoting human health. Specialists from the Laboratory of Food Biotechnology, as well as invited speakers from the industry will contribute to different topics: - Probiotics and Prebiotics: human gut microbiota, functional foods and microbial-based products for gastrointestinal health and functionality, diet-microbiota interactions, molecular mechanisms; challenges for the production and addition of probiotics to foods. - Protective Cultures and Antimicrobial Metabolites for enhancing food quality and safety: antifungal cultures; bacteriocin-producing cultures (bacteriocins); long path from research to industry in the development of new protective cultures. - Legal and protection issues related to functional foods - Industrial biotechnology of flavor and taste development - Safety of food cultures and probiotics Students will be required to complete a Project on a selected current topic relating to functional culture development, application and claims. Project will involve information research and critical assessment to develop an opinion, developed in an oral presentation. | ||||
| 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. | ||||