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:
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Fundamentals of Food Biotechnology by Byong H. Lee, Lee ISBN 1118384954, 9781118384954
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Food Microbiology by M. R. Adams, M. O. Moss ISBN 0854042849, 9780854042845
Course Evaluation:
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Class Participation 10%,
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Mid-term Examination 30%,
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Assignments 10%,
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Final Examination 50%,
Attendance 95%compulsory