Food biotechnology
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
- History of fermentation
- Different types of food fermentation
- Practical examples and benefits generated
- Probiotic technology
- Enzyme technology (general)
- Protease
- Lipases
- Carbohydrases
- Food bioprocessing (laboratory visit to be confirmed)
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
Office hours | No |
Assistants | No |
Forum | No |
Others | Q&A during the lectures. Short exercises during the lectures. |
Resources
Bibliography
Optional: Pocket Guide to Biotechnology and Genetic Engineering. ed. Rolf Schmid, 2003. Wiley-VCH Verlag GmbH
Ressources en bibliothèque
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
In the programs
- Semester: Spring
- Exam form: Written (summer session)
- Subject examined: Food biotechnology
- Lecture: 2 Hour(s) per week x 14 weeks
- Semester: Spring
- Exam form: Written (summer session)
- Subject examined: Food biotechnology
- Lecture: 2 Hour(s) per week x 14 weeks
- Semester: Spring
- Exam form: Written (summer session)
- Subject examined: Food biotechnology
- Lecture: 2 Hour(s) per week x 14 weeks
- Semester: Spring
- Exam form: Written (summer session)
- Subject examined: Food biotechnology
- Lecture: 2 Hour(s) per week x 14 weeks