Anna Greppi: Catalogue data in Spring Semester 2019
|Dr. Anna Greppi
Biotech. von Lebensmittelsyst.
ETH Zürich, LFV C 21
|+41 44 632 38 19
|Health Sciences and Technology
|Fermented Plant and Meat Products
|C. Lacroix, A. Greppi
|This integration course will address the production processes for important fermented plant and meat foods. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.
|To understand the principles for utilization and the important roles of microorganisms in production, quality and safety of important fermented plant foods and meat products, by integrating basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering.
|This course will present complex production processes for important fermented foods produced from different plant and meat materials. This course will build on knowledge on food cultures and microbial mechanisms presented in the course Fermented Milk Products, which is therefore a prerequisite for attending this course. Emphasis will be placed on complex processing of raw materials into fermented foods (such as sausages, sauerkraut, sourdough, vinegar, soy products), effects of important process parameters for high product quality and safety, biochemical processes, and central role of microorganisms and microbial products in the elaboration, quality and preservation of fermented plant and meat foods. Then short presentations will be made on topics selected by groups of students to illustrate the great diversity of traditional and new applications of microorganisms in fermented milk, plant and meat foods.
|A complete course document and/or copy of the power point slides from lectures will be provided, depending on the topic.
|A list of references will be given at the beginning of the course for the different topics presented during this course.
|Prerequisites / Notice
|A prerequisite is the course "Fermented Milk Products" [752-5002-00] in the first half of the same semester or previous courses supporting equivalent knowledge.
This course is taught mainly in English.
|Food Biotechnology Laboratory Course
Number of participants limited to 48
Prerequisites: Participation in the courses Food Biotechnology (752-5001-00L) and Fermented Milk Products (752-5002-00L).
|A. Greppi, C. Lacroix, B. Pugin
|The students carry out processes for the production of important fermented foods. Experimental blocks: fermentation in state of the art bioreactors; cheese production in a modern pilot cheese plant and microbial and metabolites analysis during cheese ripening; Joghurt production and protective cultures; impact of functional food tested in an in vitro intestinal digestion model.
|To demonstrate the operation of complete fermentation processes for the production of selected fermented foods and bioingredients; running of small fermenters to understand the effects of important parameters of fermentation processes, including raw materials, and their control; to better understand functional food; to analyze the effects of defined fermentation conditions on the quality of final products; to scientifically present experimental approaches and data.
|This laboratory course includes four experimental blocks:
- Fermentation in state of the art bioreactors: preparation of equipment, media and starter culture, monitoring and control of the productive phase, analysis of samples for biomass and metabolic products, data interpretation and calculation of kinetics, comparison of different fermentation conditions;
- Cheese production in a modern pilot cheese plant and cheese ripening: manufacturing of model cheeses at Agroscope Liebefeld-Posieux, cheese ripening, monitoring of metabolites and microbiological composition and hygienic quality of cheese, estimation of process efficiency and yield calculation, comparison of different fermentation conditions;
- Yoghurt production in small scale with different starter cultures, assaying the principle of biopreservation by using protective cultures against yeast and mould growth and microbial analysis of their efficacy during storage of the fermented products.
- Impact of different food ingredients reported as functional food on the microbiota in a in vitro small scale intestinal model fermentation.
|A complete course document will be provided.
|References will be indicated in the lab course manual
|Prerequisites / Notice
|1. Absolvierung der Vorlesung "Food Biotechnology I" (752-5001-00) inklusive Teilnahme an der Semesterendprüfung.
2. Absolvierung der Vorlesung "Fermented Milk Products" (752-5002-00) parallel zum Kursbesuch.