Course detail
Bioprocess engineering for food industry
FCH-DCO_BIPAcad. year: 2023/2024
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 and the use of fermentation chemistry in the food industry.
Language of instruction
Czech
Mode of study
Not applicable.
Guarantor
Entry knowledge
Without restriction
Rules for evaluation and completion of the course
Colloquium
The course is taught through individual consultations on topics arising from the assignment of the doctoral thesis and presentation of selected topic.
The course is taught through individual consultations on topics arising from the assignment of the doctoral thesis and presentation of selected topic.
Aims
To deepen the knowledge of selected procedures in bioengineering used in the production and processing of food, intermediate products, products or packaging.
The student will understand the connection of bioengineering with the food industry and its products.
The student will understand the connection of bioengineering with the food industry and its products.
Study aids
Not applicable.
Prerequisites and corequisites
Not applicable.
Basic literature
C. Socaciu, Food colorants. Chemical and Fuctional Properties. CRC Press, 2007, ISBN: 13-978-0-8493-9357-0 (CS)
G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York, 2019 (CS)
G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York, 2019 (CS)
Recommended reading
M. Doble, A. K. Kruthiventi, Green chemistry & engineering, Elsevier, London, UK, 2007, ISBN: 978-0-12-372532M. Doble, A. K. Kruthiventi, Green chemistry & engineering, Elsevier, London, UK, ISBN: 978-0-12-372532-5 (CS)
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)
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)
Elearning
eLearning: currently opened course
Classification of course in study plans
- Programme DPCP_PCH Doctoral 1 year of study, winter semester, compulsory-optional
Elearning
eLearning: currently opened course