ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10200o16Semester: 2016/2017 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: Knowledge: Student recognizes branches of biotechnology and knows the scope of food biotechnology – defines basic biotechnological terms and phenomenon – has fundamental knowledge of industrial bioprocess operation and procedures of industrial strain isolation, selection improvement and storage – describes exemplary microbial and enzymatic biotechnologies – knows methods of food fermentation, involved microorganisms and their functions – identifies and describes biotechnological methods of utilizing waste products of food industry. Skills: Student knows of biotechnological laboratory equipment – uses biocatalysts in form of free and immobilized cells of microorganisms – is acquainted with basic methods of biomass measurement – is able to perform and describe the process of fermentation, biosynthesis and enzymatic biocatalysis.
Competences: Social skills (attitude): Shows a better understanding of biological phenomena and can use this knowledge to design new food products and bioprocesses occurring during processing of raw materials and food products – can work in a team – is able to elaborate and present results obtained in laboratory.
Prerequisites: biochemistry, general and food microbiology
Course content: Industrial microorganisms: strain isolation, screening, improvement and storage – bioreactors, cultivation techniques, and unit operations in industrial biotechnologies – overview of industrial microbial syntheses of food additives (amino acids, organic acids, polysaccharides, pigments) and processes of enzymatic modification of food ingredients – microbiological and technological aspects of fermented food production – food industry waste management using biotechnological methods.
Recommended literature: 1. Biotechnologia. Podstawy mikrobiologiczne i biochemiczne, Chmiel A., PWN 1998; 2. Biotechnologia żywności, Red. Bednarski W., Reps A., WNT, Warszawa 2001; 3. Mikrobiologia techniczna. Mikroorganizmy w biotechnologii, ochronie środowiska i produkcji żywności, t 2. Red. Libudzisz Z., Kowal K., Żakowska Z., PWN, 2008; 4. Fundamental food microbiology, B. Ray & A. Bhunia, CRC Press, Boca Raton-London-New York, 2008; 5. Enzymes in food processing, Ed. Nagodawithane T.W.& Reed G., Acad. Press INC 1993; 6.Biotechnologia ścieków przemysłowych. Red. Mikach K., Wyd. Politechniki Śląskiej, Gliwice 2000.
Assessment methods: laboratory classes crediting, class reports, tests, written exam
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