Applied Food Microbiology and Biotechnology

The course focuses on microorganisms and enzymes used industrially for the production of fermented foods, ingredients, feed and for optimal utilisation of rest raw material. The course includes the characterization and maintenance of biological processing aids. Methods for isolation, identification and characterisation of microorganisms are discussed and the students will carry out practical production of fermented foods (e.g. Yoghurt). An introduction to bioprospecting, microbial ecology in food and methodology to analyse microbial community is given.

Knowledge: -The candidate has advanced knowledge of the application of bacteria, mold, yeast, algae and enzymes in the production of food, ingredients, feed and bio-based packaging materials. -The candidate has knowledge of isolation, identification, characterisation and maintenance of microorganisms used for fermentation purposes -The candidate has knowledge of the relationship between biological processing aids and product characteristics -The candidate has knowledge of the application of biological processing aids for optimal utilisation of rest raw material -The candidate understands basic concepts in microbial ecology and knows methodology to analyse microbial communities -The candidate has knowledge of bioprospecting -The candidate has knowledge of how microorganisms can be used to enhance food shelf life and food safety

Skills: -The candidate can work independently with a theoretical problem and communicate the work in writing and orally

General competence: -The candidate has insight into the planning and implementation of applied food microbiology projects

Lectures (45h), self-study (60h), laboratory work with report (70t), student presentation (25h) and excursions / guest lectures (6t).