| Course ID: | NTŻ-SE>BIOTŻYW |
| Course title: | FOOD BIOTECHNOLOGY |
| Semester: | 7 / Winter |
| ECTS: | 2 |
| Lectures/Classes: | 25 / 25 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 1st cycle |
| Type of course: | optional |
| Prerequisites: | biology, chemistry, biochemistry, microbiology |
| Contact person: | prof. dr hab. Joanna Kawa-Rygielska joanna.kawa-rygielska@upwr.edu.pl |
| Short description: | The program of lectures covers the basic issues related to the use of industrial microorganisms, including used in the production of fermented foods. Lectures contain information concerning both the acquisition, improvement and storage of strains and a description of the production of selected food additives in biotechnological processes and a description of how to carry out fermentation processes and functions of microorganisms in fermented foods. |
| Full description: | Industrial Microorganisms: obtaining, improvement and preservation of strains. Bioreactors, culture techniques and unit operations in the biotechnology industries. Range of biotechnology applications in the food industry (amino acids, organic acids, polysaccharides, dyes). Enzymatic modification of a food ingredients. Microbiological and technological aspects of the production of fermented foods. |
| Bibliography: | Recent Trends in Microbial Biotechnology Books Hands-On Science: Introduction to Biotechnology Book |
| Learning outcomes: | Knowledge: The student know basics of biotechnological processes, can describe typical technologies leading to the receipt of various bioproducts; can indicate biotechnological methods of waste products utilization /oral response, colloquium, written examination/ NT_P6S_WG09 Skills: Student supports basic equipment representing biotechnology laboratory equipment/ Observation of work on exercises, assessment of the accuracy and correctness of the analysis, assessment of the report on the implementation of the exercises/ NT_P6S_UW02 is able to assess the food product in terms of sensory, physical, chemical, microbiological and toxicological/ Observation of work on exercises, assessment of the accuracy and correctness of the analysis, assessment of the report on the implementation of the exercises/ NT_P6S_UW02 The student is able to develop the results of analyzes; prepare and offer report/ Observation of work on exercises, assessment of the accuracy and correctness of the analysis, assessment of the report on the implementation of the exercises/ NT_P6S_UK12 Social: the graduate is ready to critically evaluate his knowledge and skills, is aware of the progress and changes in the food technology and human nutrition discipline/ Observation of work on exercises /NT_P6S_KK01 |
| Assessment methods and assessment criteria: | the evaluation of the lecture 100% |