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Food Fermentation Biotechnology
Last Updated: 2026-02-05 15:53:19
Abstract
For this integration course, selected and current topics in bioprocess technology as applied to food will be selected to complement the teaching program in Food Biotechnology. Special emphasis will be given on downstream processing, bioprocess development, and metabolic engineering with current applications of microorganisms for producing high quality and safe food and food ingredients.
Objective
The presentation and discussion of selected topics of food fermentation biotechnology: - to present the main strategies for the downstream processing of fermented media - to provide examples of recent process developments and future trends for production of high quality foods and food ingredients. - to develop experience for formulation and design of research and development projects relating to food fermentation technologies This course will integrate knowledge of bioprocess technology, as well as microbiology and microbial physiology.
Content
This course will address selected and current topics on bioprocesses applied to foods and food ingredients. As well, this course will allow the integration of concepts in food biotechnology through literature search and presentation of topics by students. Specialists from the Laboratory of Food Biotechnology will contribute to the selected topics as follows: • New technologies for food fermentation • Downstream processing treatments • Metabolic engineering Students will be required to complete a group project on a selected aspect of bioprocesses and process evaluation. The project will involve information research and analysis followed by an oral presentation.
Resources
Lecture Notes
Copy of the power point slides from lectures will be provided.
Literature
A list of references will be given at the beginning of the course for the different topics presented during this course.
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Food Fermentation Biotechnology |
|
2 h weekly |