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.

Teaching of basic experimental knowledge for detection and identification of relevant micro-organisms in food. Various practical experiments were accompanied by theoretic introductions to the different topics. The students become acquainted with state-of-the-art methods with main focus on modern molecular techniques for the rapid detection of food borne pathogens.

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.

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.

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.

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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.

Microscopical, immunological, molecular and culture assays for diagnosis of pathogens of medical or veterinary importance, interpretation of diagnostic results, molecular investigations on structural and functional features of microorganisms and their interactions with their hosts or the environment.