Principles of Biotechnological Food Production
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Course Description
COURSE CONTENT
- Basic characteristics of biotechnological processes
- Anaerobic bioprocesses in the food industry
- Aerobic bioprocesses in the food industry
- Students presentation of the production process of the selected biotechnological product
LEARNING OUTCOMES
- define the role of biotechnology in food production
- explain basic concepts related to raw materials, microorganisms and bioprocesses in food production
- distinguish the characteristics of industrial microorganisms and bioprocessing equipment
- analyze the most important bioprocesses in the production of certain bioproducts
- prepare and conduct bioprocess in the laboratory scale
- apply acquired knowledge and skills in the preparation and management of bioprocesses in the food industry