Course syllabus

Course-PM

KLI065 KLI065 Food biotechnology and bioactivity assessment lp1 HT20 (7.5 hp)

Course is offered by the department of Biology and Biological Engineering

Contact details

List of...

• examiner
• lecturer
• teachers
• supervisors

...along with their contact details. If the course have external guest lecturers or such, give a brief description of their role and the company or similar they represent.

If needed, list administrative staff, along with their contact details.

Course purpose

Short description of the course purpose and content: can be copied from syllabus in Studieportalen. Additional information can be added.

Schedule

TimeEdit

Course literature

List all mandatory literature, including descriptions of how to access the texts (e.g. Cremona, Chalmers Library, links).

Also list reference literature, further reading, and other non-mandatory texts.

Course design

Description of the course's learning activities; how they are implemented and how they are connected. This is the student's guide to navigating the course. Do not forget to give the student advice on how to learn as much as possible based on the pedagogy you have chosen. Often, you may need to emphasize concrete things like how often they should enter the learning space on the learning platform, how different issues are shared between supervisors, etc.

Provide a plan for

• lectures
• exervises
• laboratory work
• projects
• supervision
• feedback
• seminars

Should contain a description of how the digital tools (Canvas and others) should be used and how they are organized, as well as how communication between teachers and students takes place (Canvas, e-mail, other).

Do not forget to describe any resources that students need to use, such as lab equipment, studios, workshops, physical or digital materials.

You should be clear how missed deadlines and revisions are handled.

Changes made since the last occasion

A summary of changes made since the last occasion.

Learning objectives and syllabus

Learning objectives:

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, 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.

Link to the syllabus on Studieportalen.

Study plan

If the course is a joint course (Chalmers and Göteborgs Universitet) you should link to both syllabus (Chalmers and Göteborgs Universitet).

Examination form

Description of how the examination – written examinations and other – is executed and assessed.

Include:

• what components are included, the purpose of these, and how they contribute to the learning objectives
• how compulsory and/or voluntary components contribute to the final grade
• grading limits and any other requirements for all forms of examination in order to pass the course (compulsory components)
• examination form, e.g. if the examination is conducted as a digital examination

• time and place of examination, both written exams and other exams such as project presentations
• aids permitted during examinations, as well as which markings, indexes and notes in aids are permitted

Do not forget to be extra clear with project assignments; what is the problem, what should be done, what is the expected result, and how should this result be reported. Details such as templates for project reports, what happens at missed deadlines etc. are extra important to include.