ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10111o11Semester: 2011/2012 winter
Name: Basic Processes in Biotechnology
Major: Biotechnology
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 6
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr inż. Tomasz Zięba
Language of instruction: Polish
Learning outcomes: At the end of the course student knows elementary processes used in food biotechnology.
Competences: The completed course allow students to start studying directional technologies.
Prerequisites: Mathematics, Physics, Chemistry, Microbiology
Course content: Elementary operations and processes used in food biotechnology (mechanical, thermal, chemical and biotechnological processes) – description of utilization in food processing and their influence on biological, functional and sensory value of food.
Recommended literature: 1. Ogólna technologia żywności, Pijanowski E., Dłużewski M., Dłużewska A., Jarczyk A. WNT Warszawa, 2000; 2. Ogólna technologia żywności, cz.1, red. Bednarski W., Wyd. ART Olsztyn, 1996.
Assessment methods: All laboratory exercises completed, oral exam.
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