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.

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 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.