791131 Introduction to food science, biotechnology and process engineering
- Semester hours
- Lecturer (assistant)
- Holubar, Peter , Novalin, Senad , Gruböck, Julia , Pfeifer, Christoph , Grausam, Anita
- Institute of Biotechnology
- Offered in
- Sommersemester 2018
- Languages of instruction
Basics of Biotechnology
Brewery: an old (bio-)technology
Archae - Procaryotes - Eucaryotes
Food Science & Technology
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
This lecture will enable the students to decide wether their choice of the bachelor-study "food science & biotechnology" is a good one or not. Students will be able to describe the major historic developments in Biotechnology so far and explain physical and biochemical basics of biotechnology and food science.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.