Biotechnological preparation and improvement of food and beverages

Course Description

COURSE CONTENT

Application of gene technology in agricultural production of primary agricultural products. Biochemical engineering approach to the production, processing and improvement of food. Biotechnological methods in the production of food, beverages and additives. The use of enzymes and microbial starter cultures in processing of food raw materials. Microorganisms and cell culture in food preparation. Biotechnological methods in sanitation facilities, removal of toxic substances from food and improving the nutritional properties of food. Probiotics in animal and human nutrition. Functional foods.

LEARNING OUTCOMES

• Explain and analyze the application of gene technology in agricultural production of primary agricultural products
• Propose and define biochemical engineering approach to the production, processing and improvement of food and beverages.
• State and critically compare the application of enzymes and microbial starter cultures in processing of food raw material. Explain the application of micro-organisms and culture cells in animal and human nutrition.
• Enumerate and describe the biotechnological methods of sanitation facilities, removal of toxic substances from food and improving the nutritional properties of food. Define and specify the functional foods.

Lectures

Lectures: 10 hours

Seminars: 10 hours

Description of course requirements:

Preparation and defense of written seminar and oral exam.

Literature

1. Klaushofer H., Kunz B., Pilnik W. and Vorgen A.G.J., Schindlen F. and Seipenbusch (1990): Food biotechnology, 4, (1), 41-328.
2. Whitaker, J.R. (1990): Food biotechnology, 4, (1), 663-697.
3. Boze H. Moulin G.and Galzi P. (1995): Production of microbial biomass; In: Biotechnology 2nd edition; Ed. Rehm H.J.et al; vol. 9. Enzymes; Bimass, Food and Feed, VCH, Germany, pp. 170 - 215
4. Schrimshaw N. S. and Murray E. B. (1995): Nutritional value and safety of "Single cell proteins", IBID, pp. 222 - 235.
5. Olsen H. S. (1995) Enzymes in food procesing, IBID, pp. 666 - 713 ž
6. Wood, B. J. B. (1998) Microbiology of fermented food, , Blackie Academic&Professional, London; vol. 1 - 2