This integration course will address the production processes for important fermented plant and meat foods. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.

Biotechnology is the use of living organisms (or their products) to produce valuable substances or to perform specific services. In this course, you will learn about diverse applications of biotechnology in food and ingredient production, with a focus on microbial biotechnologies.

Biotechnology is the use of living organisms (or their products) to produce valuable substances or to perform specific services. In this course, you will learn about diverse applications of biotechnology in food and ingredient production, with a focus on microbial biotechnologies.

Students carry out processes for the production of fermented foods and bioingredients. Main experimental blocks: fermentation in state of the art bioreactors; microbial and metabolites analysis during fermented foods production.

The human gastrointestinal tract is colonised by complex microbial communities, which are of profound importance to host biology and health. In this course, we will examine and critically evaluate selected topics related to the human microbiome, including its diversity and composition, its roles in health and disease, and the impact of diet and functional microbiome supplements on human health.

This course will provide an overview of the production processes for several important fermented foods, including cheese and dairy; bread; vinegar and non-alcoholic beverages; pulses; plant and meat; and alcoholic beverage fermentations. We will survey the microbial ecology, metabolism, and uses of microbial cultures in fermented foods, and their roles in food quality, nutrition, and safety.

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.

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.