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.

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.

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.

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