752-5102-00L Food Fermentation Biotechnology
|Semester||Spring Semester 2015|
|Periodicity||yearly recurring course|
|Language of instruction||English|
|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.|
|Objective||The presentation and discussion of selected topics of food fermentation biotechnology: |
- to present the main strategies for downstream processing for fermented media
- to provide examples of recent process development and future trends for production of high quality food 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 in bioprocess technology, as well as microbiology and microbial physiology.
|Content||This course will address selected and current topics on bioprocess 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 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 personal project on a selected aspect of bioprocesses and process evaluation. The project will involve information research and analysis followed by an oral presentation.
|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.|
|Prerequisites / Notice||This course is taught in English.|