Food Biotechnology


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE FOOD1004 SEMESTER 6th and 8th
COURSE TITLE Food Biotechnology
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 4 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL) https://eclass.duth.gr/courses/OPE01133/

 

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to

(i) understand the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry.

(ii) 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 capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

3. 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

  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 52
Individual written assignments 28
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Mid-semester and final written examinations.

 

  1. PROPOSED LITERATURE
Ravishankar Rai V. 2016.  Advances in Food Biotechnology, Wiley-Blackwell.