Course Topics
The course will start with an overview of the fundamental principles of fermentation processes and of various 'omics' methodologies applied in food fermentation. Subsequently, metagenomics approaches and data analysis workflow applied to understand the diversity and functionality of microbial communities will be explored in depth. Other topics that will be covered by the course include: phenomics techniques, focusing on Omnilog microarray, which is used to analyse microbial phenotypic characteristics by assessing metabolic capabilities; proteomics and metabolomics approaches applied in food fermentation; transcriptomic and meta-transcriptomic techniques, which provide information on gene expression patterns and regulatory mechanisms, as well as on the functional activities and adaptive responses of microbial communities. Cases of study on the applications of the techniques in food fermentation will be presented and discussed for all the topics covered in the course.

Teaching format
frontal lectures

Educational objectives
Knowledge and understanding of the meta-omicsapproaches to investigate the food fermentations. Applying knowledge and understanding capability to access information effectively, empowering individuals to adeptly navigate and apply the principles of omics in the management of food fermentations. Making judgments through the practical and theoretical knowledge achieved during the course, to transform the acquired knowledge applicable to further domains of food engineering and biotechnology. Communication skills to present knowledge with a language pertinent to this specific field. Learning skills to effectively navigate the fundamental concepts of meta-omics approaches as they are applied to food fermentations.

Additional educational objectives and learning outcomes
N/A

Assessment
Student preparation is evaluated through an oral examination, encompassing three components: (i) the presentation of a scientific work by the students, focusing on course topics that could also be extended to other domains of food engineering, (ii) inquiries aimed at assessing their knowledge and understanding of the course material, and (iii) questions designed to evaluate their capacity to apply acquired skills to real-world case studies.

Evaluation criteria
Criteria for evaluation include the clarity of responses, appropriateness of vocabulary, ability to synthesize information, relevance of addressed topics, and capacity for elaboration.

Required readings

OMICs Technologies: Tools for Food Science, edited by CRC Press; 1 edition (27 Jan. 2012) 

Supplementary readings

N/A

Further information
N/A