Food Biotechnology


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD1014 SEMESTER 6th and 8th
COURSE TITLE Food Biotechnology
TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS CREDITS
Lectures 5 5
 
 
COURSE TYPE Scientific Area
PREREQUISITES:

 

TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/OPE01133/
  1. 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

  1. 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. LEARNING & TEACHING METHODSEVALUATION
TEACHING METHOD Face to face/ Distance learning
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

 

Yes
TEACHING ORGANIZATION

 

Activity Workload/semester
Lectures 52
Individual written assignments 28
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

Student Evaluation

 

Written Assignment, Essay / Report, Oral Exam, Presentation in audience.
  1. SUGGESTED BIBLIOGRAPHY
Ravishankar Rai V. 2016.  Advances in Food Biotechnology, Wiley-Blackwell.