Special Topics in Food Biotechnology


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVELPost Postgraduate
COURSE CODE PBTF01 SEMESTER 1
COURSE TITLE Special topics in Food Biotecnology
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 7.5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL)

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to understand the main principles of Food Biotechnology and the colligation with other courses such as Food Chemistry. In addition, another target of the course is to provide the students with 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

 

 

  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. 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
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.

 

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