SylabUZ
| Course name | OS6b - Food biotechnology |
| Course ID | 13.4-WB-OS2P-BT.żyw-S17 |
| Faculty | Faculty of Biological Sciences |
| Field of study | Environmental Protection |
| Education profile | academic |
| Level of studies | First-cycle studies leading to Bachelor's degree |
| Beginning semester | winter term 2021/2022 |
| Semester | 5 |
| ECTS credits to win | 5 |
| Course type | obligatory |
| Teaching language | english |
| Author of syllabus |
|
| The class form | Hours per semester (full-time) | Hours per week (full-time) | Hours per semester (part-time) | Hours per week (part-time) | Form of assignment |
| Lecture | 30 | 2 | - | - | Exam |
| Class | 30 | 2 | - | - | Credit with grade |
Study of application possibilities of biotic factors in food technology
Basic of biotechnology, chemistry, physics
Lecture. Bioreactors: principle of operation, requirements, criteria of division, criteria of scale change. Bioprocesses: biosynthesis, biotransformation, biohydrolysis, fermentation, bioleaching, biodegradation. Basic operations and processes in biotechnology. Fermentation technologies: types, characteristics, significance, application. Methods of securing biotechnological products: filtration, filtration, centrifugation, flotation. Processing of vegetable and animal raw materials. By-products, unfavorable biotechnological processes in the food industry. Microbiological synthesis of vitamins.Dangers from biotechnology - Classification of microorganisms for biohazards, factors that reduce risks, categories in which biohazard analysis should be considered. Exercises. Application of fermentation technologies in food production processes from plant and animal raw materials and food ingredients and additives. Starter cultures and enzyme preparations. Enzymatic processes used in biotechnological treatment of food ingredients. Biological methods of food analysis.
-feeding (lecture in form of multimedia presentation)
-practical (laboratory exercises in the form of experiences with the use of equipment and facilities in the biotechnology laboratory)
| Outcome description | Outcome symbols | Methods of verification | The class form |
The lectures - the test is conducted in written form. It lasts 45 minutes and contains 5 opened questions. 60% points are required to get mark credit.
The laboratory classes: - provided credit is to make an oral presentation prepared on the basis of selected scientific articles (including English language). Estimated is also preparing for training exercises and activities during exercises and test checking knowledge (open questions, a positive rating - min. 60% of the points.
[1] Bednarski W., Reps A. Biotechnologia żywności. WNT. 2001.
[2] Tabiś B., Grzywacz R. Procesy i reaktory biochemiczne. Wydawnictwo Politechniki Warszawskiej. 1993.
[3] Twardowski T. Korzyści, oczekiwania, dylematy biotechnologii. Edytor Poznań. 2001.
[4] Chmiel A. Biotechnologia. Podstawy mikrobiologiczne i biochemiczne. PWN. 1998.
[5] Pijanowski., Dłużewski M.: „Ogólna technologia żywności” WNT W-wa, 1996
[1] Russel; S.: „Biotechnologia” PWN W-wa, 1990
Modified by dr Olaf Ciebiera (last modification: 19-05-2021 22:02)
