Summary

The course will deliver basic knowledge on the principles of food fermentation and enzyme technology. Specific processes related to food raw materials and food bioprocessing will be described. The course will describe benefits that food biotechnology can bring during food manufactuing.

Content

Keywords

Biotechnology, fermentation, food, enzyme, bioprocess

Learning Prerequisites

Required courses

Basic chemistry and biochemistry

Recommended courses

It is recommended to also follow "Chemistry of food processess" by Imre Blank. Both courses will be given in the spring semester on a 4h weekly basis

- "Chemistry of Food Processes" (Imre Blank) from February 25 to April 1, and

- "Food Biotechnology" (Wilbert Sybesma) from April 8 to May 27, and

- a recap session will be organized on June 3rd.

It is also recommended to attend the course "Food chemistry" given by Bernhard Klein in French.

Important concepts to start the course

Combine knowledge related to chemistry, biology and food technology. Interest to learn how basic fermentation, enzyme technology and biochemistry is applied in food manufacturing to produce safe products with added benefits.

Learning Outcomes

By the end of the course, the student must be able to:

• Describe basic principles of fermentation
• Describe selected fermentation systems
• Understand enzyme action and main classes of enzymes
• Understand factors related to probiotic technology
• Describe selected industrial food biotechnology processs
• Describe selected classical fermentation pocesses
• Describe how fermentation can deliver nutrition
• Describe basic safety aspects of fermentation

Transversal skills

• Communicate effectively, being understood, including across different languages and cultures.
• Make an oral presentation.
• Manage priorities.

Teaching methods

Lecture, short exercises, group or individual presentation on specific topic (the presentation will be individually if there are few students, or in group if there are more than 20 students). The presentation will count 20% of the final note.

Expected student activities

Attend lectures. Each student will give a 15 minutes presentation during the semester. This presentation will be given alone or as a team, depending on the number of students. A potential visit to a Nestlé research facility will be decided during the semester.

Assessment methods

The presentation will count 20% of the final note. The written exam will count 80% of the final note.

Supervision

Resources

Bibliography

Optional: Pocket Guide to Biotechnology and Genetic Engineering. ed. Rolf Schmid, 2003. Wiley-VCH Verlag GmbH

Ressources en bibliothèque

• Pocket guide to biotechnology and genetic engineering / Schmid

Notes/Handbook

Electronic PDF Files: 1) Food Fermentation. 2) Food Enzyme Technology. 3) Cocoa Fermentation - An Example. 4) Industrial Processes - Examples. 5) Probiotic Technology. 6) Safety Aspects in food fermentation. 7) Deliver nutrition by fermentation. 8) Bioreactors

Websites

• http://scgc.epfl.ch/telechargement_cours_chimie