752-5004-00L Food Biotechnology Laboratory Course
| Semester | Spring Semester 2024 |
| Lecturers | A. Greppi, N. Bokulich, B. Pugin |
| Periodicity | yearly recurring course |
| Language of instruction | English |
| Comment | Prerequisites: Participation in the courses Food Biotechnology (752-5001-00L). |
| 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). | |||||||||||||||||||||||||||
Competencies |
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