ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10200o13Semester: 2013/2014 winter
Name: Food Biotechnology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 2
Hours (Lectures / Tutorials / Other): 12 / 24 / 0
Lecturer: prof. dr hab. Maria Wojtatowicz
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
Learning outcomes: Students are able to isolate microorganisms and evaluate their biotechnological potential, they know how to carry out and describe bio-processes. They also know how to store cultures for long periods and what methods can be used for strain improvement. Students are familiar with methods used to produce fermented foods, microorganisms involved in fermentation processes and their functions and they are capable to show methods for utilization various by-products of food-industry.
Competences: Students have insight in biological and technical background of different microbial and enzyme biotechnologies and can adapt this knowledge to design a new bioprocesses.
Prerequisites: Biochemistry, General and Food Microbiology
Course content: Industrial microorganisms; strain isolation, improvement and storage. Bioreactors, cultivation techniques, unit operations in industrial bio-processes. Overview of industrial microbial syntheses (amino acids, vitamins, organic acids, polysaccharides..) and enzymatic modifications of food components. Technological and microbial aspects of fermented food production. Biotechnological methods for utilization and valorization of food-industry by-products.
Recommended literature: 1. Food Microbiology, Adams M.R., Moss M.O, Royal Soc.Chem. Publ., Cambridge 1997; 2. Biotechnologia. Podstawy mikrobiologiczne i biochemiczne, Chmiel A., PWN 1998; 3. Mikrobiologia techniczna, tom II, Red. Libudzisz Z., Kowal K., Wyd. PŁ, Łódź 2000; 4. Biotechnologia żywności, Red. Bednarski W., Reps A., WNT, Warszawa 2001; 5. Enzymes in food processing, Ed. Nagodawithane T., W., Reed G., Acad. Press INC 1993; 6. Biotechnologia ścieków przemysłowych. Red. Mikach K., Wydawnictwo Politechniki Śląskiej, Gliwice 2000.
Assessment methods: Written exam.
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