Food Biotechnology
ECTS-credits: 5
Hours/week (SWS): 4, (2,5 SWS lectures and seminars, 1,5 SWS practical trainings) Lecturer: Prof. Dr. Ing. Dr. agr. Iryna Smetanska
Objectives of the course/Learning outcome:
The course
provides information on the sustainable obtaining of valuable products from
plants and their in vitro cultures (cell, transformed root, and organ
cultures), algae, moos, and fungi.
In the course of the lectures the efficiency of traditional and innovative
technologies of food processing will be compared. Particularly the modern technologies
for the production of nutraceuticals, functional and customized food as well as
modified atmosphere storage, high-pressure and microwave processing, high
voltage electric pulses, ultraviolet, intensive light and plasma treatments will
be described.
During the seminar part students will learn to review biotechnological tasks and exercise decision-making skills. This will improve team work and contribute to students' communication skills.
Practical training will include food processing with ultrasound and microwaves, food fermentation, light treatment of fruits for extended maturation, obtaining of metabolites from plant in vitro cell and organ cultures.
After this course students will be expected:
• to understand the processes, functions, constructions, and applications of technical equipment for biotechnological purposes,
• to evaluate process parameters and to choose proper biotechnological methods
to possess and be able to demonstrate knowledge in bioprocessing methods and techniques.
After this course students will be able to use the acquired technical and methodological skills for the production of nutraceuticals, functional and novel food. Students will also be able to estimate and choose appropriate biotechnological methods and operating parameters for manufacturing products.