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Food Biotechnology
Last Updated: 2026-06-01 11:31:18
Abstract
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.
Objective
In this course you will explore the roles and potential of biotechnology in food production past, present, and future, with a focus on microbial biotechnologies. At the end of this course, you will be able to identify the microorganisms and biotechnologies currently implemented in food and food ingredient production and independently evaluate the potential of biotechnological solutions to current and future food challenges.
Content
The course will cover diverse topics in modern food biotechnology, including: * food fermentation (arguably the world’s oldest biotechnology) * the taxonomy and metabolism of microorganisms used in food production * microbial and fermentation kinetics * bioreactors for food and ingredient production * biopreservation * molecular diagnostics * safety and regulation of biotechnological ingredients in food production. At the end of this course, you will be able to identify beneficial/detrimental bacteria associated with food products, execute basic bioinformatic analysis (DNA-based) to identify them, explain the main production (upstream) and purification (downstream) processes of food-relevant microorganisms and ingredients, calculate microbial kinetic parameters, connect key metabolic features with specific application in the food industry (e.g. biopreservation), and understand the general legislation (EU/CH) regarding the use of microorganisms in food.
Resources
Literature
A list of references will be given at the beginning of the course for the different topics presented during the course.
General Information
- Language
- English
- Levels
- BSC
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Food Biotechnology |
|
2 h weekly |