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Institutionernas kurser för doktorander

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Kursplan för

Läsår
KLI065 - Food biotechnology
 
Kursplanen fastställd 2012-02-21 av programansvarig (eller motsvarande)
Ägare: MPBIO
7,5 Poäng
Betygskala: TH - Fem, Fyra, Tre, Underkänt
Utbildningsnivå: Avancerad nivå
Huvudområde: Bioteknik
Institution: 21 - KEMI OCH KEMITEKNIK


Undervisningsspråk: Engelska
Sökbar för utbytesstudenter
Blockschema: D

Modul   Poängfördelning   Tentamensdatum
Lp1 Lp2 Lp3 Lp4 Sommarkurs Ej Lp
0199 Tentamen 7,5 hp Betygskala: TH   7,5 hp   31 Maj 2013 fm V

I program

MPBIO BIOTECHNOLOGY, MSC PROGR, Årskurs 1 (obligatoriskt valbar)
MPBIO BIOTECHNOLOGY, MSC PROGR, Årskurs 2 (valbar)

Examinator:

Docent  Thomas Andlid


Kursutvärdering:

http://document.chalmers.se/doc/2b059ee1-dc3e-4fca-a2d7-679d588456cd


Behörighet:

För kurser inom Chalmers utbildningsprogram gäller samma behörighetskrav som till de(t) program kursen ingår i.

Kursspecifika förkunskaper

The courses KLI011 Food Chemistry, KLI041 Nutrition and health, and KMB040 Metabolism and Applied Microbiology (or KLI021 Microbiology), and KKR090 Bioreaction engineering, or equivalent knowledge, are recommended.

Syfte

The course should give an overview of how biotechnology can be applied within the food area, especially in the production of hi-tech, innovative products.

Lärandemål (efter fullgjord kurs ska studenten kunna)

After the course you should be acquainted with, understand and be able to describe:



  • The main features of main microorganisms used in food fermentation.

  • The biochemical changes taking place during food fermentation; traditional as well as modern production of fermented food. Understand the role of the microorganisms in that change.

  • The benefits from food fermentation on nutrition, health, preservation, aroma and texture.

  • The principles of the important NICE expression systems of Lactic Acid Bacteria, important in the food context.

  • The concept of probiotics; mechanisms involved and how it applies in food.

  • Strategies for overproducing additives for food such as amino acids, vitamins, polysaccharides and enzymes

  • Yeast in a food biotechnology perspective:

  • Yeast products including: biomass, aroma/flavour compounds, beverages, enzymes such as phytase, vitamins e.g. folates, probiotics, feed, in aquaculture, color, fermented diary products, indigenous fermented foods such as togwa and pulque.

  • The concepts of nutraceuticals and functional foods. Selected examples, clinical evidence and more.

  • Current marine food biotechnology

  • Food allergy and gluten intolerance – biotechnology to reduce the problems

  • Selected basic plant food biotechnology including symbiotic microorganisms, plant tissue culture – callus, N2 fixation (bacteria) and the Agrobacterium system for transforming plants

  • Methodology and techniques for assessing uptake of specific nutrients in vitro (with special emphasis on minerals) by for instance applying human cell lines.

  • Basics around human studies for assessing uptake of nutrients and effects (such as blood lipids) of diet on health related biomarkers.

Innehåll

Biotechnology is traditionally used in the food area, above all for manufacture of fermented foods and additives, e.g. for improved taste, texture, shelf life, and nutritional value. Today, new applications of biotechnology are explored wihtin microbiology, enzyme engineering and Functional foods. The course consists of three main parts: Industrial applications of enzyme technology, Fermentation technology for foods, and Functional foods. Additionally, research-linked laboratory work is included, e.g. fermentation of foods and digestion in a computer-controlled stomach-intestine model to study the availablity of micronutrients. In a literature project, a few current articles within the area should be reviewed and presented at a seminar. Industrial applications of enzyme and fermentation technology will deal with microbial treatment of raw materials like milk, meat and vegetables; brewing; manufacture of wine and juices; immobilised cell and enzyme systems; manufacture of a number of food additives like enzymes and aroma components; genetic engineering. Functional foods deals with food-health correlations; definition of functional foods and jurisdiction regarding health claims; bioactive components in foods relevant to health; biomarkers for health and disease; probiotics; prebiotics; future possibilities using genetic engineering; documentation in clinical trials.

Organisation

The course consist of three main parts: (i) lectures in fundamental food biotechnology as well as in specific research fields related to food biotechnology and the resulting effects on humans, (ii) compulsory lab practicals and (iii) a compulsory theoretical group project. The project will be presented in a written form, as well as orally with selected opponents (some of you) leading questions and discussion.

Litteratur

The course literature consists of a mixed selection of reviews, research articles, textbook chapters, lecture material and more, handed out by the different teachers, as well as uploaded on the course web page

Examination

Written exam, project report and project presentation.


Sidansvarig Publicerad: må 13 jul 2020.