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752-5001-01L 4 Credits BSC D-HEST

Food Biotechnology

Lecturers & Examiners: Prof. Dr. Nicholas Bokulich, Dr. Fengzheng Gao, Dr. Vincent Somerville
Only for Students on the 2016 regulation who did not follow the course Lebensmittel-Verfahrenstechnik I
VVZ CR n/a

Last Updated: 2026-06-03 00:07:51

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.

General Information

Language
English
Levels
BSC
Frequency
Yearly recurring

Examination

Type
graded semester performance
The extra credit point (1 CP) will be acquired by doing an independent (literature) research project on a topic to be agreed with the instructors.

Registration & Places

Limited places (Special selection)
Priority: Registration for the course unit is only possible for the primary target group

Course Components

Type Title Time & Place Hours
lecture Food Biotechnology No time listed 2 h weekly
independent project Food Biotechnology
nur für Studierende im Reglement 2016, die Lebensmittel-Verfahrenstechnik I nicht besucht haben
No time listed 1 h weekly

Offered In