752-5103-00L  Functional Microorganisms in Foods

SemesterHerbstsemester 2019
DozierendeC. Lacroix, A. Geirnaert, A. Greppi
Periodizitätjährlich wiederkehrende Veranstaltung


752-5103-00 GFunctional Microorganisms in Foods Für Fachstudierende und Hörer/-innen ist eine Spezialbewilligung der Dozierenden notwendig.2 Std.
Mi13:15-15:00HG D 1.1 »
C. Lacroix, A. Geirnaert, A. Greppi


KurzbeschreibungThis integration course will discuss new applications of functional microbes in food processing and products and in the human gut. 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 and safety, and for health benefits for consumers.
LernzielTo understand the principles, roles and mechanisms of microorganisms with metabolic activities of high potential for application in traditional and functional foods, and for benefiting human health. This course will integrate basic knowledge in food microbiology, physiology, biochemistry, and technology.
InhaltThis course will address selected and current topics targeting functional characterization and new applications of microorganisms in food and for promoting human health. Specialists from the Laboratory of Food Biotechnology, as well as invited speakers from the industry will contribute to different topics:

- Probiotics and Prebiotics: human gut microbiota, functional foods and microbial-based products for gastrointestinal health and functionality, diet-microbiota interactions, molecular mechanisms; challenges for the production and addition of probiotics to foods.

- Protective Cultures and Antimicrobial Metabolites for enhancing food quality and safety: antifungal cultures; bacteriocin-producing cultures (bacteriocins); long path from research to industry in the development of new protective cultures.

- Legal and protection issues related to functional foods

- Industrial biotechnology of flavor and taste development

- Safety of food cultures and probiotics

Students will be required to complete a Project on a selected current topic relating to functional culture development, application and claims. Project will involve information research and critical assessment to develop an opinion, developed in an oral presentation.
SkriptCopy of the power point slides from lectures will be provided.
LiteraturA list of topics for group projects will be supplied, with key references for each topic.
Voraussetzungen / BesonderesThis lecture requires strong basics in microbiology.


Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)
Leistungskontrolle als Semesterkurs
ECTS Kreditpunkte3 KP
PrüfendeC. Lacroix, A. Geirnaert, A. Greppi
Formbenotete Semesterleistung
RepetitionRepetition ohne erneute Belegung der Lerneinheit möglich.
Zusatzinformation zum PrüfungsmodusWritten exam at the end of the semester in classroom with open books: 80% of final mark.
Group project: 20% for the final presentation


Keine öffentlichen Lernmaterialien verfügbar.
Es werden nur die öffentlichen Lernmaterialien aufgeführt.


Keine Informationen zu Gruppen vorhanden.


Allgemein : Für Fachstudierende und Hörer/-innen ist eine Spezialbewilligung der Dozierenden notwendig

Angeboten in

Biologie MasterWahlpflicht MasterkurseWInformation
Gesundheitswissenschaften und Technologie MasterModul: Ernährung und GesundheitWInformation
Humanmedizin BachelorKompensationsfächerWInformation
Lebensmittelwissenschaft MasterFood BiotechnologyWInformation
Lebensmittelwissenschaft MasterDisziplinäre FächerWInformation
Lebensmittelwissenschaft MasterDisziplinäre FächerW+Information
Lebensmittelwissenschaft MasterOptionale FächerWInformation
Lebensmittelwissenschaft MasterModul Nutrition and HealthWInformation
Lebensmittelwissenschaft MasterOptionale FächerWInformation
Lebensmittelwissenschaft MasterFood MicrobiologyWInformation
MAS in Ernährung und GesundheitWahlfächerWInformation
Pharmazeutische Wissenschaften BachelorKompensationsfächerWInformation
Umweltnaturwissenschaften MasterErnährung und GesundheitWInformation