FHM-30806 Advanced Fermentation Science

Course

Credits 6.00

Teaching methodContact hours
Lecture15
Practical76
Group work5
Course coordinator(s)prof. dr. EJ Smid
Lecturer(s)prof. dr. EJ Smid
J Wolkers-Rooijackers
dr. RA Notebaart
dr. JP Vincken
prof. dr. J Knol
dr. ir. SE Schoustra
Examiner(s)prof. dr. EJ Smid
prof. dr. ir. MH Zwietering

Language of instruction:

English

Assumed knowledge on:

FHM-21806 Food Fermentation.

Continuation courses:

Thesis FHM, BPE, FPE or MIB.

Contents:

The lectures will deal with topics of functional and genome based analysis of fermentation processes, food safety aspects of fermentation, and enzyme and ingredient production for food applications. The course aims at providing insight in the major food fermentation processes, their biological, biochemical and engineering aspects.
Projects will be offered that enable integration of these areas. Project work will be carried out by groups of 5-6 students. During the first period of 2 weeks, the topics will be studied based on literature and other information provided by supervisors. Work plans will be made in consultation with the supervisors. During the following 4 weeks experimental work will be undertaken to reach the set aims. At the end, the groups will present their findings with a powerpoint presentation and a 4-page summary; this will serve as the final report.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- comprehend and integrate relevant aspects of food fermentation, genomics, proteomics and enzymology;
- develop and formulate research objectives and a detailed work plan for experimentation;
- execute experiments using advanced techniques;
- interpret data obtained, assess these in relation to the objectives and defend these in oral presentations.

Activities:

The course activities include lectures, group work to design experiments and develop project plans, oral presentations of work plans, progress and final results and performing laboratory experiments.

Examination:

The grade mark will be based on an open book theory test during the examination week, and the project work.
Both subjects must be passed with at least 5.5, and a ratio of 30:70 (theory: project) will be used for calculation of the final grade.The mark for the project work is composed of (i) performance in the lab-class (35% of total mark) and (ii) 4-pager report (35% of total mark).

Literature:

Lecture presentations, and related documentation, as well as project descriptions and related documentation, will be made available to students through the teaching environment blackboard.

ProgrammePhaseSpecializationPeriod
Compulsory for: MBTBiotechnologyMScB: Food Biotechnology5AF
Restricted Optional for: MFTFood TechnologyMScE: Dairy Science and Technology5AF
MFTFood TechnologyMScA: Food Biotechnology and Biorefining5AF