Special Topics in Food Biotechnology

Basic principles of Food Biotechnology, Biotechnology and Technological Development, Isolation of probiotics from foods, Kefir grains, Biotransformation, Immobilized enzymes and cells. Genetically modified microorganisms and applications. Functional foods, Bioactive compounds, Traditional foods
Μάθημα: Special Topics in Food Biotechnology
Course Number: PBTF01
Ώρα:
Προαπαιτούμενα:
Μονάδες: 7.5
Αίθουσα:
Ημέρα:
Component(s):
Χάρτης: Map

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE  PBTF01 SEMESTER 1
COURSE TITLE Special topics in Food Biotechnology
TEACHING ACTIVITIES

 TEACHING HOURS PER WEEK ECTS CREDITS
Lectures 5 7.5
     
     
COURSE TYPE Skill Development
PREREQUISITES:

 

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TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/1426243/
  1. LEARNING OUTCOMES
Learning Outcomes
 
·         Understanding of the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry

·         Evaluation of 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. Biotechnology and Technological Development
  3. Isolation of probiotics from foods
  4. Kefir grains
  5. Biotransformation
  6. Immobilized enzymes and cells (Part A)
  7. Immobilized enzymes and cells (Part B)
  8. Genetically modified microorganisms and applications
  9. Functional foods (Part A)
  10. Functional foods (Part B)
  11. Bioactive compounds
  12. Traditional foods (Part A)
  13. Traditional foods (Part B)
  1. LEARNING & TEACHING METHODS – EVALUATION
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
Dietrich Knorr, Food Biotechnology, New York, 1987, Marcel Dekker Inc., 1987. 2. M. Newell-McGloughlin and J. Burke. 2014. Biotechnology Crop Adoption: Potential and Challenges of Genetically Improved Crops, In Encyclopedia of Agriculture and Food Systems, edited by Neal K. Van Alfen, Academic Press, Oxford.