791131 Introduction to food science, biotechnology and process engineering


Type
Lecture
Semester hours
3
Lecturer (assistant)
Novalin, Senad , Holubar, Peter , Hippmair, Lena , Pfeifer, Christoph , Soldo, Denis
Organisation
Institute of Biotechnology
Offered in
Wintersemester 2017/18
Languages of instruction
Deutsch

Content

Basics of Biotechnology
Brewery: an old (bio-)technology
Archae - Procaryotes - Eucaryotes
The Gene
Cell factories
Fermentation
Food Science & Technology

Previous knowledge expected

no specific previous knowledge expected

Objective (expected results of study and acquired competences)

This lecture will enable the students to decide whether 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.