Anna Greppi: Katalogdaten im Frühjahrssemester 2024 |
| Name | Frau Dr. Anna Greppi |
| Adresse | Biotech. von Lebensmittelsyst. ETH Zürich, LFV C 22 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telefon | +41 44 632 38 19 |
| anna.greppi@hest.ethz.ch | |
| Departement | Gesundheitswissenschaften und Technologie |
| Beziehung | Dozentin |
| Nummer | Titel | ECTS | Umfang | Dozierende | ||||||||||||||||||||||||||||||||||||||||||||||||||
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| 752-5003-00L | Food and Beverage Fermentation  | 5 KP | 2G | N. Bokulich, A. Greppi | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | This course will provide an overview of the production processes for several important fermented foods, including cheese and dairy; bread; vinegar and non-alcoholic beverages; pulses; plant and meat; and alcoholic beverage fermentations. We will survey the microbial ecology, metabolism, and uses of microbial cultures in fermented foods, and their roles in food quality, nutrition, and safety. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | - Evaluate the roles of microorganisms and ecosystems in the production, quality and safety of important fermented foods - Integrate knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering for the production of fermented foods. - Critically analyze the process steps and conditions, quality, safety and potential health properties of fermented foods. - Identify the critical control points of the processes and products. - Presentation by the groups of their own selected topics | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | Fermented foods comprise up to 50% of the human diet, providing an important source of nutrition worldwide. Food fermentation involves the use of beneficial microorganisms to improve the stability, safety, nutrition, and quality of various foodstuffs. This course will evaluate the roles of microorganisms together with production processes for production of fermented foods and beverages. This course will build on knowledge of food microorganisms and microbial mechanisms presented in the Food Biotechnology course. Emphasis will be placed on bioprocessing of raw materials into fermented foods and beverages (such as fermented dairy products, sauerkraut, sourdough, vinegar, soy products), effects of key process parameters for product quality and safety, biochemical processes, and the central role of microorganisms and microbial products in the production, quality, and preservation of fermented foods. Student groups will select, research, and present on topics to evaluate the diversity and functional applications of microorganisms in fermented foods (both traditional and novel). | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | Food Biotechnology (752-5001-00) and/or other equivalent courses. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
Kompetenzen |
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| 752-5004-00L | Lebensmittel-Biotechnologiepraktikum Voraussetzungen: Besuch der Lehrneinheiten Food Biotechnology (752-5001-00L). | 3 KP | 5P | A. Greppi, N. Bokulich, B. Pugin | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | Die Studierenden führen Prozesse zur Herstellung von fermentierten Lebensmitteln und Bioingredienzien durch. Experimentelle Blöcke: Fermentation in modernsten Bioreaktoren; Mikroben- und Metabolitenanalyse bei der Sauerteigherstellung; Joghurtherstellung und Schutzkulturen; Auswirkung von funktionellen Lebensmittelzutaten auf die Darmmikrobiota (getestet in einem In-vitro-Darmmodell). | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | Demonstration der Funktionsweise kompletter Fermentationsprozesse zur Herstellung ausgewählter fermentierter Lebensmittel und Bioingredienzien; Betrieb kleiner Fermenter zum Verständnis der Auswirkungen wichtiger Parameter von Fermentationsprozessen, einschließlich Rohstoffen, und deren Kontrolle; besseres Verständnis der Auswirkungen funktioneller Inhaltsstoffe auf die menschliche Darmmikrobiota in vitro; Analyse der Auswirkungen definierter Fermentationsbedingungen auf die Qualität der Endprodukte; wissenschaftliche Darstellung der experimentellen Ansätze und Daten in einem vollständigen Bericht. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | Dieser Laborkurs umfasst vier experimentelle Blöcke: - Fermentation in hochmodernen Bioreaktoren: Vorbereitung der Ausrüstung, der Medien und der Starterkultur, Überwachung und Kontrolle der produktiven Phase, Analyse der Proben auf Biomasse und Stoffwechselprodukte, Interpretation der Daten und Berechnung der Kinetik, Vergleich verschiedener Fermentationsbedingungen; - Sauerteigherstellung: Überwachung der Bakterien- und Hefepopulation während der Sauerteigherstellung durch kulturabhängige und -unabhängige molekulare Methoden, Vergleich verschiedener Fermentationsbedingungen und Analyse der Endprodukte - Joghurtherstellung im kleinen Maßstab mit verschiedenen Starterkulturen, Prüfung des Prinzips der Biokonservierung durch Verwendung von Schutzkulturen gegen Hefe- und Schimmelpilzwachstum und mikrobiologische Analyse ihrer Wirksamkeit während der Lagerung der fermentierten Produkte. - Auswirkung verschiedener Probiotika und Präbiotika auf die menschliche Darmmikrobiota in einer in vitro-Darmmodellfermentation im kleinen Maßstab. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Eine vollständige Kurs-Dokumentation wird verteilt. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Referenzen sind im Kursmanuskript angegeben. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | Absolvierung der Vorlesung "Food Biotechnology" (752-5001-00). | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-5102-00L | Functional Microorganisms in Foods and the Human Microbiome Change of title from "Food Fermentation Biotechnology" | 4 KP | 2V | N. Bokulich, A. Greppi, A. Lavrinienko, B. Pugin, M. Stevens | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | In this course we will examine selected topics on the use of functional microbes in food and in digestive health, including metabolic engineering of microorganisms for producing high quality and safe food and food ingredients, to gut microbiome and its role in health and disease as well as the impact that diet and pro, pre and psyco-biotics have on consumer's health. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | In this course you will analyze the roles of functional microorganisms in food production and digestive health, and use this as a basis to develop innovative biotechnological applications. At the end of this course you will be able to independently evaluate the roles and applications of functional microorganisms in food and ingredient fermentation, digestive health, and systematically plan new approaches and processes for food and ingredient fermentation. Moreover, you will efficiently develop and formulate a research proposal and present it to an audience. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | We will examine diverse applications of functional microorganisms in the production of foods and food ingredients, as well as the role of functional microorganisms in digestive health. The main topics covered during the lecture include: • Metabolic engineering • Gut microbiota in host health and disease • Modulation of gut microbiota via probiotics, prebiotics, postbiotics and psychobiotics • Impact of food additives on gut microbiota Via interactive workshops, students will learn how to develop a research questions and objective and write and formulate a research proposal. Moreover, they will acquire skills on how to assemble a bacterial genome. At the end of the course, students will be required to write a proposal grant and complete a group project on a selected topic and process evaluation. The project will involve information research and analysis followed by an oral presentation of the research proposal. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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