Anna Greppi: Catalogue data in Spring Semester 2024 |
| Name | Dr. Anna Greppi |
| Address | Biotech. von Lebensmittelsyst. ETH Zürich, LFV C 22 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 38 19 |
| anna.greppi@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Lecturer |
| Number | Title | ECTS | Hours | Lecturers | ||||||||||||||||||||||||||||||||||||||||||||||||||
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| 752-5003-00L | Food and Beverage Fermentation  | 5 credits | 2G | N. Bokulich, A. Greppi | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Abstract | 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. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Learning objective | - 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 | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Content | 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). | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Prerequisites / Notice | Food Biotechnology (752-5001-00) and/or other equivalent courses. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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| 752-5004-00L | Food Biotechnology Laboratory Course Prerequisites: Participation in the courses Food Biotechnology (752-5001-00L). | 3 credits | 5P | A. Greppi, N. Bokulich, B. Pugin | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Abstract | Students carry out processes for the production of fermented foods and bioingredients. Experimental blocks: fermentation in state of the art bioreactors; microbial and metabolites analysis during sourdough production; yoghurt production and protective cultures; impact of functional food ingredients on the gut microbiota (tested in an in vitro intestinal model). | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Learning objective | To demonstrate the operation of complete fermentation processes for the production of selected fermented foods and bioingredients; running of small fermenters to understand the effects of important parameters of fermentation processes, including raw materials, and their control; to better understand the effects of functional ingredients on the human gut microbiota in vitro; to analyze the effects of defined fermentation conditions on the quality of final products; to scientifically present experimental approaches and data in a complete report. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Content | This laboratory course includes four experimental blocks: - Fermentation in state of the art bioreactors: preparation of equipment, media and starter culture, monitoring and control of the productive phase, analysis of samples for biomass and metabolic products, data interpretation and calculation of kinetics, comparison of different fermentation conditions; - Sourdough production: monitoring of bacterial and yeasts population during sourdough production by culture dependent and independent molecular methods, comparison of different fermentation conditions and analysis of the final products - Yoghurt production at small scale with different starter cultures, assaying the principle of biopreservation by using protective cultures against yeast and mould growth and microbial analysis of their efficacy during storage of the fermented products. - Impact of different probiotics and prebiotics on the human gut microbiota in an in vitro small scale intestinal model fermentation. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lecture notes | A complete course document will be provided. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literature | References will be indicated in the lab course manual | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Prerequisites / Notice | Absolvierung der Vorlesung "Food Biotechnology" (752-5001-00). | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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| 752-5102-00L | Functional Microorganisms in Foods and the Human Microbiome Change of title from "Food Fermentation Biotechnology" | 4 credits | 2V | N. Bokulich, A. Greppi, A. Lavrinienko, B. Pugin, M. Stevens | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Abstract | 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. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Learning objective | 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. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Content | 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. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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