COURSE OUTLINE
- GENERAL
SCHOOL | AGRICULTURAL AND FORESTRY SCIENCES | ||||
DEPARTMENT | AGRICULTURAL DEVELOPMENT | ||||
LEVEL OF STUDIES | 7 | ||||
COURSE CODE | FOOD1014 | SEMESTER | 6th | ||
COURSE TITLE | Food Biotechnology | ||||
TEACHING ACTIVITIES
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TEACHING HOURS PER WEEK | ECTS CREDITS | |||
Lectures | 5 | 5 | |||
COURSE TYPE | Scientific Area | ||||
PREREQUISITES:
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TEACHING & EXAMINATION LANGUAGE: | Greek | ||||
COURSE OFFERED TO ERASMUS STUDENTS: | Yes (in English) | ||||
COURSE URL: | https://eclass.duth.gr/courses/OPE01133/ | ||||
- LEARNING OUTCOMES
Learning Outcomes |
Upon successful completion of the course, students will be able to:
· understand the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry. · get the necessary knowledge in order to evaluate the problems of consumers health that Food Biotechnology deals with such as the consumption of genetically modified foods |
General Skills |
· Independent work
· Literature search, data analysis and synthesis · Development of inductive reasoning |
- COURSE CONTENT
1. Basic principles of Food Biotechnology. 2. Bioreactors. 3. Fermentations. 4. Immobilized enzymes and cells (Part A). 5. Immobilized enzymes and cells (Part B). 6. Genetically Modified Microorganisms – Applications (Part A). 7. Genetically Modified Microorganisms – Applications (Part B) . 8. Bioconversions (Part A). 9. Bioconversions (Part B) . 10. Functional foods 11. Probiotic microorganisms 12. Innovative foods 13. Food and environmental biotechnology |
- LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD | Face to face/ Distance learning | ||||||||||
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
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Yes | ||||||||||
TEACHING ORGANIZATION
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Student Evaluation
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Written Assignment, Essay / Report, Oral Exam, Presentation in audience. |
- SUGGESTED BIBLIOGRAPHY
Ravishankar Rai V. 2016. Advances in Food Biotechnology, Wiley-Blackwell. |