FHM-30806 Advanced Fermentation Science


Studiepunten 6.00

Group work5
Course coordinator(s)prof. dr. EJ Smid
Lecturer(s)prof. dr. EJ Smid
prof. dr. J Knol
dr. JP Vincken
dr. RA Notebaart
Examiner(s)prof. dr. ir. MH Zwietering
prof. dr. EJ Smid

Language of instruction:


Assumed knowledge on:

FHM-21806 Food Fermentation.

Continuation courses:

Thesis FHM, BPE, FPE or MIB.


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 a student 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.


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.


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

Verplicht voor: MBTBiotechnologyMScB: Food Biotechnology5AF
Keuze voor: MFTFood TechnologyMScE: Dairy Science and Technology5AF
MFTFood TechnologyMScA: Food Biotechnology and Biorefining5AF