Found 20 relevant results in 2.69s where lecturer="Christophe Lacroix"
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.
Case studies in Agri-Food Chain
Technik der Problemlösung (Agri-Food Chain)
Fallbeispiele aus der Forschung entlang der Nahrungsmittelkette
Participation in weekly seminars on a variety of topics including Food Microbiology, Food Toxicology, Food Biochemistry, Food Processing, Consumer Behavior, Food Technology, and Food Materials and Technology, and oral presentation of a selected published study in one of these areas inspired by participation in the seminars.
This integration course addresses the production processes for important fermented milk foods. The production and application of food cultures (starter and secondary cultures) in fermented milk products will be examined. The ecology and central role of microorganisms forming the cheese ecosystems 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.
Food Biotechnology IV
Lebensmittel-Biotechnologie IV
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.
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 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.
No description available.
No description available.
Meat Technology
Fleischtechnologie
The understanding of procedures and quality requirements in meat production and processing is the focus of this course. The basis for that is a modern meat technology at all steps of processing. In the form of a block course carcass dissection and production of various meat products are demonstrated in practice and explained in detail.
No description available.
The course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into dairy products will be presented and discussed. The course is conceptually oriented towards the agri-food chain.