Yeasts in Food and Precision Fermentation

The objective of the course is to provide the students with a broad knowledge of yeast physiology, ecology, and biotechnology, enabling them to analyse and design sustainable yeast-based food fermentation processes, with a focus on both traditional applications and emerging precision fermentation technologies. After completing the course, the students should be able to:

Knowledge:

• Describe the taxonomy, morphology, and physiology of yeasts
• Describe ecological roles of yeasts and their interactions with other microorganisms
• Describe principles of genetic and metabolic engineering of yeasts
• Describe fermentation technology and kinetics
• Identify and evaluate sustainable applications of yeasts in food and precision fermentation 

Skills:

• Analyse and compare yeast strains for specific fermentation applications
• Design basic genetic and metabolic modifications for yeast-based production
• Monitor and interpret fermentation parameters
• Evaluate process efficiency using kinetic calculations and balance equations
• Critically assess case studies and recent advances in food and precision fermentations

Competences:

• Develop solutions for improving sustainable yeast-based processes in food systems
• Integrate ecological and technological knowledge in designing food and precision fermentation strategies
• Reflect on the ethical and sustainability dimensions of food and precision fermentations
• Stay current with emerging technologies and trends in microbial food production