1. SylabUZ
2. Wydział Nauk Ścisłych i Przyrodniczych
3. semestr zimowy 2024/2025
4. WNB - oferta ERASMUS - Program Erasmus
5. Food biotechnology

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Food biotechnology - opis przedmiotu

Cel przedmiotu

Study of application possibilities of biotic factors in food technology
 

Wymagania wstępne

Zapisz zmiany

Basic of biotechnology, chemistry, physics

Zakres tematyczny

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.

Metody kształcenia

-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)

 

Efekty uczenia się i metody weryfikacji osiągania efektów uczenia się

Opis efektu	Symbole efektów	Metody weryfikacji	Forma zajęć

Warunki zaliczenia

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.

Literatura podstawowa

[1] B. H. Lee. Fundamentals of Food Biotechnology. John Wiley & Sons 2014.

Literatura uzupełniająca

1] Thieman A.: Introduction to biotechnology.  PERSON  2012

[2] Smith J.E. Biotechnology Fifth edition. CAMBRIDGE UNIVERSITY PRESS 2009

Uwagi

Zmodyfikowane przez dr Andrzej Jurkowski (ostatnia modyfikacja: 27-03-2024 20:52)