Course detail
Bioprocess engineering for food industry
FCH-DCO_BIPAcad. year: 2019/2020
Production of lactic acid, vinegar, amino acids, insulin, antibiotics, enzymes and baker's yeast.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
Bioprocess products.
Production of lactic acid.
Production of vinegar.
Production of amino acids and insulin.
Production of antibiotics.
Production of enzymes.
Production of baker´s yeast.
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
Classification of course in study plans
- Programme DPAP_CHTP Doctoral
branch DPAO_CHTP , 1 year of study, winter semester, compulsory-optional
- Programme DPCP_CHTP Doctoral
branch DPCO_CHTP , 1 year of study, winter semester, compulsory-optional
- Programme DKCP_CHTP Doctoral
branch DKCO_CHTP , 1 year of study, winter semester, compulsory-optional