Principles of Biotechnological Food Production

Course Coordinator

ECTS points:
5

Program:
diplomski

Course number:
161060

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