Florentin Constancias: Catalogue data in Autumn Semester 2021

Name Dr. Florentin Constancias
URLhttps://scholar.google.fr/citations?user=b5i71WMAAAAJ&hl=fr
DepartmentHealth Sciences and Technology
RelationshipLecturer

NumberTitleECTSHoursLecturers
752-5001-00LFood Biotechnology4 credits3VC. Lacroix, F. Constancias, B. Pugin
AbstractBasic 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; microbial and fermentation kinetics, and design and operation of fermentation processes and bioreactors; and application of modern molecular tools for food biotechnology.
ObjectiveThe 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 metabolism and kinetics for food applications.
ContentBiotechnology 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 and fermentation kinetics, and design and operation of fermentations and 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 notesA copy of the power point slides from each lecture will be provided.
LiteratureA list of references will be given at the beginning of the course for the different topics presented during the course.
752-5111-00LGene Technology in Foods3 credits2VF. Constancias, G. Broggini, A. Greppi, F. Orelli
AbstractThis 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.
ObjectiveThis 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.
ContentOverview 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 notesCopies of slides from lectures will be provided
LiteratureActual publications from literature will be provided
Prerequisites / NoticeGood 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.