Course Code : ABF 351
Course Title : Food Biotechnology
Weekly lecture and application hours of the course: 5-2
Course Description:Introductory concepts and definitions. Theory and application of micro-organisms and enzymes during the preparation offermented foods. Theoretical background aspects of functional microorganisms and their behaviour as fermentation starters. Processengineering aspects of the formation of biomass and products, and of modern biotechnology in food fermentation will be dealt with.Differentiation of fermentation and bioconversion. Fermentable foods and application of industrial fermentations. Typical and bioconversions.Biochemistry and technology of microbial protein, microbial oil, alcohol, organic acids, amino acids and polysaccharides. The course includeslectures and laboratory exercises.
Textbooks and supplementary books:
Class Participation 10%,
Mid-term Examination 30%,
Final Examination 50%,