Christophe Lacroix: Katalogdaten im Frühjahrssemester 2019

NameHerr Prof. em. Dr. Christophe Lacroix
LehrgebietLebensmittelbiotechnologie
Adresse
Inst.f. Lebensm.wiss.,Ern.,Ges.
ETH Zürich, LFV C 20
Schmelzbergstrasse 7
8092 Zürich
SWITZERLAND
Telefon+41 44 632 48 67
Fax+41 44 632 14 03
E-Mailchristophe.lacroix@hest.ethz.ch
DepartementGesundheitswissenschaften und Technologie
BeziehungProfessor emeritus

NummerTitelECTSUmfangDozierende
752-2302-00LMilk Science Information 1 KP1VJ. Berard, C. Lacroix
KurzbeschreibungThe course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into dairy products will be presented and discussed. The course is conceptually oriented towards the agri-food chain.
LernzielStudents attending this course get a comprehensive overview on milk and important milk products both from an agricultural and a food science perspective. In this way they earn competence at this borderline which is a pre-requisite for an efficient collaboration between milk producers, processors and consumers.
InhaltTopics (contact hours)
- Milk synthesis and composition (Joel Berard): 6 h
- Milk processing and hygienic aspects of milk and milk products (Christophe Lacroix): 6 h
Total contact hours: 12 h
Self-study within semester: 16 h (especially preparation for the examination)
SkriptDocumentations, links and other materials will be provided by each lecturer at the start of his part of the course. Additionally, an extensive German documentation for the part of Joel Berard can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated during the course.
LiteraturInformation on books and other references will be communicated during the course.
Voraussetzungen / BesonderesA special point for this course is that it is taught by professors from food and agricultural sciences and is aimed to integrate both fields and provide a clear illustration of this important duality for the production of high quality, and safe dairy food.

This course is a core element of the Minor in Food Quality and Safety for students of the Master in Agroecosystem Science. It is optional (i) in the Major of Animal Science, (ii) for students selecting Majors in Crop Science or Food & Resource Economics. No specific qualification is demanded to attend the course.

Performance control is done by a final written examination of 60 min duration of the open-books type (all paper files can be brought and used).
752-5002-00LFermented Milk Products Belegung eingeschränkt - Details anzeigen 2 KP2VC. Lacroix
KurzbeschreibungThis integration course will address the production processes for important fermented milk foods. The production and application of food cultures (starter and secondary cultures) in fermented milk products will be examined. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.
LernzielTo understand the principles for utilization and the important roles of microorganisms in production, quality and safety of fermented milk foods, by integrating basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering.
InhaltThis course will present complex production processes for important fermented milk foods. The production of food cultures used to initiate and control fermentations will be explained as well as recent developments in this area. A special emphasis will be devoted to processing of milk into cheese, for which basic and applied knowledge is most advanced. Emphasis will be placed on complex processing, effects of important raw material and process parameters for high product quality and safety, and central role of microorganisms and microbial products in the elaboration, quality and preservation of fermented milk products.
SkriptA complete course document and/or copy of the power point slides from lectures will be provided, depending on the topic.
LiteraturA list of references will be given at the beginning of the course for the different topics presented during this course.
Voraussetzungen / BesonderesA prerequisite to this course is a) previously taken the course 'Food Biotechnology I (752-5001-00) and/or (b) previous courses supporting equivalent knowledge.
752-5002-01LFermented Plant and Meat Products Belegung eingeschränkt - Details anzeigen 2 KP2GC. Lacroix, A. Greppi
KurzbeschreibungThis 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.
LernzielTo 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.
InhaltThis 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.
SkriptA complete course document and/or copy of the power point slides from lectures will be provided, depending on the topic.
LiteraturA list of references will be given at the beginning of the course for the different topics presented during this course.
Voraussetzungen / BesonderesA 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.
752-5004-00LLebensmittel-Biotechnologiepraktikum Belegung eingeschränkt - Details anzeigen
Maximale Teilnehmerzahl: 48

Voraussetzungen: Besuch der Lehrneinheiten Food Biotechnology (752-5001-00L) und Fermented Milk Products (752-5002-00L).
3 KP5PA. Greppi, C. Lacroix, B. Pugin
KurzbeschreibungDie Studierenden führen Prozesse wichtiger Lebensmittel-Fermentationen durch. Experimentelle Blöcke: Fermentationen in Bioreaktoren; Käseproduktion in einer moderne Pilotanlage und Analyse von Mikroben und Metaboliten während der Reifung; Joghurtproduktion und Anwendung von Schutzkulturen; Einfluss funktioneller Lebensmittel in einem in vitro Verdauungsmodell.
LernzielDemonstration und Handhabung der Operationen von kompletten Fermentationen zur Produktion von ausgewählten fermentierten Lebensmitteln und Bioingredienzien; Handhabung von Kleinfermentern und Fermentationstechnik; Verstehen der Effekte von wichtigen Parametern auf Fermentations-Prozesse einschliesslich Rohmaterialien und ihre Kontrolle; Vertiefung des Verständnisses funktioneller Lebensmittel. Analysieren der Auswirkungen von definierten Fermentationen auf die Qualität der Endprodukte; Protokollieren und darstellen wissenschaftlicher Versuche.
InhaltDieses Praktikum enthält vier experimentelle Blöcke:

- Fermentationen in modernen Bioreaktoren: Vorbereitung der Geräte, Medien und Starterkulturen, Ueberwachung und Kontrolle der produktiven Phase, monitoring and control of the productive phase, Analyse der Biomasse und Metabolite, Dateninterpretation und Kinetikberechnungen.

- Käseproduktion in einer modernen Käserei-Pilotanlage und Käsereifung: Herstellung von Modellkäsen an der Agroscope Liebefeld-Posieux, Quantitative Ueberwachung von Metaboliten und mikrobiologischer Zusammensetzung während der Reifung & hygienischer Qualität von Käse, Abschätzung der Prozesseffizienz und Ausbeuteberechnung, Vergleich von verschiedenen Fermentationsbedingungen.

- Yoghurt-Produkton im Labormasstab und Applikation von Starter- und Schutzkulturen, Prozessueberwachung und Messung der Wirksamkeit von Schutzkulturen nach den Prinzipien der Biokonservierung.

- Funktionelle Lebensmittel anwenden in einem Verdauungsmodell und deren Einfluss auf ausgewählte Intestinalbakterien testen.
SkriptEine vollständige Kurs-Dokumentation wird verteilt.
LiteraturReferenzen sind im Kursmanuskript angegeben.
Voraussetzungen / Besonderes1. 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.
752-5102-00LFood Fermentation Biotechnology3 KP2VC. Lacroix, C. Schwab, M. Stevens
KurzbeschreibungFor this integration course, selected and current topics in bioprocess technology as applied to food will be selected to complement the teaching program in Food Biotechnology. Special emphasis will be given on downstream processing, bioprocess development, and metabolic engineering with current applications of microorganisms for producing high quality and safe food.
LernzielThe presentation and discussion of selected topics of food fermentation biotechnology:
- to present the main strategies for downstream processing for fermented media
- to provide examples of recent process development and future trends for production of high quality food and food ingredients.
- to develop experience for formulation and design of research and development projects relating to food fermentation technologies

This course will integrate knowledge in bioprocess technology, as well as microbiology and microbial physiology.
InhaltThis course will address selected and current topics on bioprocess applied to food. As well, this course will allow the integration of concepts in food biotechnology through literature search and presentation of topics by students. Specialists from the Laboratory of Food Biotechnology will contribute to the selected topics as follows:

• New technologies for food fermentation
• Downstream processing treatments
• Metabolic engineering

Students will be required to complete a personal project on a selected aspect of bioprocesses and process evaluation. The project will involve information research and analysis followed by an oral presentation.
SkriptCopy of the power point slides from lectures will be provided.
LiteraturA list of references will be given at the beginning of the course for the different topics presented during this course.
Voraussetzungen / BesonderesThis course is taught in English.