Courses list

Wersja polska

Course code: NTSS20179o16
Semester: 2016/2017 winter
Name: Food Biotechnology – New Trends
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. inż. Anita Rywińska, prof. nadzw.
Language of instruction: Polish


Learning outcomes: Knowledge: Student knows, defines and distinguishes kind of biotechnology - shows an awareness of microbial terminology - lists the most important achievements in biotechnology twentieth and twenty-first century – distinguishes and describes the raw materials and culture media - has a general knowledge of the potential application of microorganisms and algae - enumerates and describes the advantages and disadvantages of the use of GMOs. Skills: Student is able to co-ordinate work in a microbiological and biotechnological laboratory – can plan simple experiments and choose of microorganisms to the biosynthesis of certain metabolites and interpret the results – apply to the safety rules in the work with microorganisms. Student knows how to use of biotechnological methods for the utilization of raw materials from the food industry.

Competences: Social skills (Attitude): Shows understanding of biological and technical side of different microbial biotechnologies and can adapt this knowledge to design various bioprocess and products.

Prerequisites: biology, microbiology, biochemistry

Course content: Biotechnology: definition and division. Overview of microbial production of SCP, SCB and SCO. Raw materials and media for industrial fermentations. Glycerol as a substrate for Yarrowia lipolytica application.

Recommended literature: 1. Wojtatowicz M., Stempniewicz R., Żarowska B., Rymowicz W., Robak M.: Mikrobiologia ogólna. Wyd. UP we Wrocławiu, 2008; 2. Mikrobiologia żywności – teoria I ćwiczenia, Red. Wojtatowicz M., Stempniewicz R., Żarowska B., Wyd. UP, Wrocław, 2009; 3. Biotechnologia. Podstawy mikrobiologiczne i biochemiczne, Chmiel A., PWN 1998; 4. Biotechnologia żywności, Red. Bednarski W., Reps A., WNT, Warszawa 2001; 5. Podstawy biotechnologii, Red. Ratledge C., Kristiansen B., PWN, Warszawa 2011.

Assessment methods: tests

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