In this course, we will discuss and evaluate
- Fermented foods, how these are made and why these are considered healthy.
- Production of sustainable proteins (meat alternatives) and how this could contribute to a better environment for people and planet.
- Probiotics, prebiotics, postbiotics and synbiotics, what these are and what they could do for your health.
- The power of enzymes in sustainable food processing.
- Genetically modified food: A must have, or a must avoid?
- Topics of the class' choice
This course will give you 2 credits and will be given every 2nd week in the spring semester. (Alternating with Eng 435, Chemistry of food processes). In order to make the long Friday afternoons attractive, classes will be interactive with discussion and opinion sharing. Course material exists in form of recent articles, examples from food industry and slide decks. You are also asked to give a presentation yourself about a Food Biotechnology related topic or company.
The course will be given Dr. Wilbert Sybesma.
(Wilbert Sybesma has been active for over 20 years in Nutrition, Health and Innovation. During the course, Wilbert will share examples from his work at Nestlé, DSM-Firmenich, his own company Microbiome Solutions, and the Yoba for Life Foundation that he started in 2009 (increasing health and wealth in Africa).
So far this short message about Food Biotechnology. The first lecture will start at Friday February 21, 1.15 pm.
In case you have questions about the course, please let me know.
Kind regards,
Wilbert Sybesma
- Professor: Wilbert Feike Henricus Sybesma
