Clarissa Schwab: Katalogdaten im Herbstsemester 2017
|Name||Frau PD Dr. Clarissa Schwab|
|Departement||Gesundheitswissenschaften und Technologie|
|752-5103-00L||Functional Microorganisms in Foods||3 KP||2G||C. Lacroix, A. Geirnaert, L. Meile, C. Schwab|
|Kurzbeschreibung||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.|
|Lernziel||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.|
|Inhalt||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.
|Skript||Copy of the power point slides from lectures will be provided.|
|Literatur||A list of references will be given at the beginning of the course for the different topics presented during this course.|