Course detail
Bioprocess engineering for food industry
FCH-DCO_BIPAcad. year: 2020/2021
This course is focused on the development of students' thinking in doctoral studies in the production of biologically active products for the food industry, GMO products, green chemistry in the food industry, bioactive packaging and circular economy.
Language of instruction
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
2. Bioprocess products.
3. Production of lactic acid.
4. Production of vinegar.
5. Production of amino acids and insulin.
6. Production of antibiotics.
7. Production of enzymes.
8. 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
G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York, 2019 (CS)
Recommended reading
M. Kontominas, Bioactive food packaging. Strategies, quality, safety. DeStech Publications, Lancaster,Pensylvania, 2016, ISBN 978-1-60595-117-1 (CS)
P. Weirich, Labeling genetically modified food. Oxford University Press, 2007, ISBN 978-0-19-532686-4 (CS)
Classification of course in study plans
- Programme DKCP_CHTP Doctoral
branch DKCO_CHTP , 1 year of study, winter semester, compulsory-optional
- 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 AKREDITACE Doctoral 1 year of study, winter semester, compulsory-optional
- Programme DKCP_PCH Doctoral 1 year of study, winter semester, compulsory-optional