752-5102-00L  Food Fermentation Biotechnology

SemesterSpring Semester 2021
LecturersC. Lacroix, F. Constancias, M. Stevens
Periodicityyearly recurring course
Language of instructionEnglish



Courses

NumberTitleHoursLecturers
752-5102-00 VFood Fermentation Biotechnology2 hrs
Tue10:15-12:00LFV E 41 »
C. Lacroix, F. Constancias, M. Stevens

Catalogue data

AbstractFor 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.
ObjectiveThe 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.
ContentThis 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.
Lecture notesCopy of the power point slides from lectures will be provided.
LiteratureA list of references will be given at the beginning of the course for the different topics presented during this course.
Prerequisites / NoticeThis course is taught in English.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersC. Lacroix, F. Constancias, M. Stevens
Typeend-of-semester examination
Language of examinationEnglish
RepetitionA repetition date will be offered in the first two weeks of the semester immediately consecutive.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Groups

No information on groups available.

Restrictions

There are no additional restrictions for the registration.

Offered in

ProgrammeSectionType
Food Science MasterFood BiotechnologyWInformation
Food Science MasterDisciplinary SubjectsWInformation
Food Science MasterDisciplinary SubjectsWInformation