Course syllabus for Food biotechnology and bioactivity assessment

• 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, importance in food context.
• The concept of probiotics; mechanisms involved and how probiotics can be used in food.
• Strategies for overproducing additives for food such as amino acids, vitamins, polysaccharides and enzymes.
• Food bioactive compounds
• Yeast in a food biotechnology perspective: Yeast products including: biomass, aroma/flavor compounds, beverages, enzymes such as phytase, vitamins e.g. folates, probiotics, feed, in aquaculture, color, fermented dairy products, indigenous traditional 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 problem.
• Selected basic plant food biotechnology including symbiotic microorganisms, plant tissue culture - callus, N2 fixation (bacteria) and the Agrobacterium system for transforming plants.
• Probiotics in aquaculture
• 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.
• Nutritional metabolimics.

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 several parts: Industrial applications of enzyme technology, fermentation technology for foods. Additionally, research-linked laboratory work and exercises is included, the impact of foods with different lipid composition on blood lipids, human cell.line for nutritional studies and production of valuable food comopounds in yeasts. In a literature project, current articles within the area should be reviewed and presented at a seminar.

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.

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

Written exam, project report and oral project presentation.