752-5103-00L Functional Microorganisms in Foods
Semester | Autumn Semester 2016 |
Lecturers | C. Lacroix, T. de Wouters, L. Meile, C. Schwab |
Periodicity | yearly recurring course |
Language of instruction | English |
Courses
Number | Title | Hours | Lecturers | ||||||||||
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752-5103-00 G | Functional Microorganisms in Foods Durchführung im LFV B42.2 nach speziellem Programm. | 2 hrs |
| C. Lacroix, T. de Wouters, L. Meile, C. Schwab |
Catalogue data
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. |
Performance assessment
Performance assessment information (valid until the course unit is held again) | |
Performance assessment as a semester course | |
ECTS credits | 3 credits |
Examiners | C. Lacroix, T. de Wouters, L. Meile, C. Schwab |
Type | graded semester performance |
Language of examination | English |
Repetition | Repetition possible without re-enrolling for the course unit. |
Additional information on mode of examination | Written end-of-semester exam in classroom with open books: 60% of final mark. Group project: 40% (20% for presentation in classroom and 20% for the report). |
Learning materials
No public learning materials available. | |
Only public learning materials are listed. |
Groups
No information on groups available. |
Restrictions
There are no additional restrictions for the registration. |