752324 Food biotechnology


Type
Lecture
Semester hours
4
Lecturer (assistant)
Peterbauer, Clemens Karl , Haltrich, Dietmar
Organisation
Institute of Food Technology
Offered in
Sommersemester 2018
Languages of instruction
Englisch

Content

A) Introduction & Definitions: food and biotechnology, history of food biotechnology; food biotechnology and nutrition
B) fermented foods; food preservation; bacteriocins; starter cultures
C) fermented dairy products - vegetable - meat
D) microbial polysaccharides: xanthan, polysaccharides from LAB
E) current developments; metabolic engineering of lactc acid bacteria
F) production of amino acids by Corynebacterium and E. coli; metabolic engineering
G) molds and mushrooms
H) alcohol: beer and sake
I) organic acids: functions, citric acid, lactic acid, gluconic acid
J) sweeteners: sugar alcohols; aspartame; oligosaccharides
K) flavours: vanillin, frambinone (raspberry flavour)
L) microbial oils and fats
M) enzymes; applications in dairy industry and baking

Previous knowledge expected

Basic knowledge in microbiology, biochemistry and molecular biology

Objective (expected results of study and acquired competences)

After successful completion of the course, the students know the strategies, requirements and options that are relevant in food biotechnology. Microbiological, biochemical and molecular biological fundamentals acquired in this course enable the students to link food biotechnological questions with basic science, actual technological and legal aspects of food biotechnology.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.