Learn to apply practical bioinformatics/computational skills for analysis of microbiomes in foods and human health! Students will apply basic programming skills for scientific computing and bioinformatics, and learn and discuss the importance of microbiomes to foods and human health, through recognition and comparison of ecological theory, methodology, and experimental design across systems.

This course introduces fundamental aspects of the production of beer and grape wine.

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.

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.

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 course will provide an overview of the production processes for several important fermented foods, including cheese and dairy; bread; vinegar and non-alcoholic beverages; pulses; plant and meat; and alcoholic beverage fermentations. We will survey the microbial ecology, metabolism, and uses of microbial cultures in fermented foods, and their roles in food quality, nutrition, and safety.