Food Biotechnology IV

Abstract

Selected topics in food biotechnology will be presented, including: fermented meats, bread biotechnology, pickle fermentations, beer, indigenous fermented foods, probiotic bacteria and functional foods. In addition general tools for reading and analyzing scientific literature will be discussed. Students will be asked to contribute by presenting selected work in different topics of the course.

Objective

To understand the principles for utilization and important role of microorganisms in fermented foods, by integrating basic knowledge of food microbiology, microbial physiology, biochemistry, technology and engineering.

Content

In this course selected topics in food biotechnology will be presented, to complement previous Food Biotechnology teaching in the Food Engineer program. Production processes for selected important fermented foods from different raw materials (animal and plant origins) will be discussed, with special emphasis on the central role of microorganisms and enzymes for elaboration, quality and preservation of the final food. State of the art knowledge on selected fermented foods will be presented and discussed by experts in the domains, including: fermented meats, bread biotechnology, pickle fermentations, beer, indigenous fermented foods. In addition specific emphasis will be given to probiotic bacteria that have beneficial effects on intestinal health of consumers. The physiology, purported mechanisms of action in the intestine and properties of probiotics will be discussed, as well as technological challenges and solutions (e.g. selection criteria, cell protection by encapsulation, stress adaptation) for probiotic addition and stabilization in functional food. Finally, general tools for reading and analyzing scientific literature will be discussed and practiced by students. As different topics are addressed during the semester, students will be asked to contribute by presenting selected research papers of applications in biotechnology.

Resources