Search result: Catalogue data in Autumn Semester 2019
Food Science Master  | ||||||
 Minors | ||||||
| Food Biotechnology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-5105-00L | Biotechnology of Alcoholic Beverage Production  Number of participants limited to 60. | W+ | 2 credits | 2V | R. Mira de Orduna Heidinger, A. Bühlmann, S. Schönenberg | |
| Abstract | Course 752-5105-00L "Biotechnology of Alcoholic Beverage Production" introduces fundamental aspects of the production of beer and grape wine | |||||
| Learning objective | The objective of the course is to provide participating students with a sound understanding of the raw materials, microorganisms, microbial and chemical transformations and processing aspects involved in the production of beer and grape wine. Sensory aspects and product stability will also be considered. | |||||
| Content | >> Introduction of alcoholic beverage production within industrial microbiology >> Brewing - Raw materials, and malting - Brewhouse processes, wort production, fermentations, lagering - Sensory aspects and diacetyl management >> Winemaking - Grapegrowing and grape processing - Crush and pressing - Fermentations and microbial transformations - Fining, stabilizations, filtration and bottling - Aroma and macromolecule chemistry, climate change - Sensory aspects and wine faults | |||||
| Lecture notes | Lecture handouts will be provided either electronically or at the beginning of lectures. | |||||
| Literature | A list of learning materials will be provided with the lecture handouts. | |||||
| Prerequisites / Notice | Students taking 752-5105-00L require a sound knowledge of basic chemistry, biochemistry, molecular genetics, microbiology and microbial physiology. In order to decipher the costs of tastings, a financial participation of CHF30 will be required per student. | |||||
| 752-5111-00L | Gene Technology in Foods | W | 3 credits | 2V | L. Meile, G. Broggini | |
| Abstract | This 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. | |||||
| Learning objective | This 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. | |||||
| Content | Overview 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 notes | Copies of slides from lectures will be provided | |||||
| Literature | Actual publications from literature will be provided | |||||
| Prerequisites / Notice | Good 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. | |||||
| 752-5103-00L | Functional Microorganisms in Foods | W | 3 credits | 2G | C. Lacroix, A. Geirnaert, A. Greppi | |
| Abstract | This 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. | |||||
| Learning objective | To 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. | |||||
| Content | This 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. | |||||
| Lecture notes | Copy of the power point slides from lectures will be provided. | |||||
| Literature | A list of topics for group projects will be supplied, with key references for each topic. | |||||
| Prerequisites / Notice | This lecture requires strong basics in microbiology. | |||||
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