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Food Fermentation Biotechnology
Last Updated: 2026-02-05 15:18:29
Abstract
For this integration course, selected and current topics in bioprocess technology and engineering as applied to food will be selected to complement the teaching program in Food Biotechnology. Special emphasis will be given on bioprocess development, monitoring and control with current applications of microorganisms and metabolic products for producing high quality and safe food.
Objective
The presentation and discussion of selected topics of food fermentation biotechnology: - to understand the importance and complexity of control of food fermentation processes - to provide examples of recent process development and future trends for production of high quality food and food ingredients. This course will integrate knowledge in bioprocess technology, bioengineering and process control, as well as microbiology and microbial physiology.
Content
This course will address selected and current topics on bioprocess and bioengineering applied to food. 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, as well as invited speakers from the industry and students will contribute to the selected topics as follows: • Monitoring and control of fermentation processes • New technologies for food fermentation • Downstream processing treatments • Control of cell physiology by fermentation technology: the case of probiotics • Bioencapsulation for protection and target delivery of functional microorganisms Students will be required to complete a personal 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 |