Christophe Lacroix: Catalogue data in Autumn Semester 2017
|Name||Prof. Dr. Christophe Lacroix|
ETH Zürich, LFV C 20
|Telephone||+41 44 632 48 67|
|Fax||+41 44 632 14 03|
|Department||Health Sciences and Technology|
|752-5001-00L||Food Biotechnology||4 credits||3V||C. Lacroix, L. Meile, M. Stevens|
|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.|
|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, L. Meile, C. Schwab|
|Abstract||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.|
|Objective||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.|
|Content||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.
|Lecture notes||Copy of the power point slides from lectures will be provided.|
|Literature||A list of references will be given at the beginning of the course for the different topics presented during this course.|