NFOK26000U Yeasts in Food and Precision Fermentation

Volume 2026/2027
Education

MSc Programme in Food Science and Technology

Content

This course focuses on the physiology, ecology, and industrial applications of yeasts in modern food systems. The course addresses metabolic and genetic engineering, process monitoring, and sustainable food solutions. Finally, it gives an outlook on emerging trends shaping the future of food production through yeast innovation.

Learning Outcome

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

See Absalon for a list of course literature.

BSc-level courses in microbiology and biochemistry are recommended.

Academic qualifications equivalent to a BSc degree are recommended.
Lectures, theoretical and laboratory practicals, and seminars. The lectures introduce issues of importance for the use of yeasts in food and precision fermentations. The theoretical and laboratory practicals as well as the seminars, will help the students to obtain an understanding of the above-mentioned issues.
  • Category
  • Hours
  • Lectures
  • 24
  • Class Instruction
  • 24
  • Preparation
  • 137
  • Theory exercises
  • 8
  • Practical exercises
  • 12
  • Exam
  • 1
  • Total
  • 206
Oral
Individual
Collective
Continuous feedback during the course of the semester
Feedback by final exam (In addition to the grade)
Peer feedback (Students give each other feedback)
Credit
7,5 ECTS
Type of assessment
Oral examination, 20 minutes (no preparation time)
Type of assessment details
Three weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time. The student is assessed based on the ability to engage in a scientific discussion involving the curriculum of the course.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Exam period

Several internal examiners

Re-exam

Same as ordinary exam

Criteria for exam assesment

See Learning Outcome