Course detail

Bioprocess engineering for food industry

FCH-DCO_BIPAcad. year: 2021/2022

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

Number of ECTS credits

0

Mode of study

Not applicable.

Guarantor

prof. Ing. Adriána Kovalčík, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

The student will understand the connection of bioengineering with the food industry and its products.

Prerequisites

Without restriction

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Colloquium

Course curriculum

1. Production of active products in food (e.g probiotics)
2. GMOs in bioengineering, GMO labelling
3. Green chemistry in the food industry
4. Naturally dyes and flavourings vs. synthetic substances
5. Beer production and its stabilization
6. Fermented foods
7. Vinegar production and bioengineering

Work placements

Not applicable.

Aims

To deepen the knowledge of selected procedures in bioengineering used in the production and processing of food, intermediate products, products or packaging.

Specification of controlled education, way of implementation and compensation for absences

The course is taught through individual consultations on topics arising from the assignment of the doctoral thesis and presentation of selected topic.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York, 2019 (CS)
C. Socaciu, Food colorants. Chemical and Fuctional Properties. CRC Press, 2007, ISBN: 13-978-0-8493-9357-0 (CS)

Recommended reading

P. Weirich, Labeling genetically modified food. Oxford University Press, 2007, ISBN 978-0-19-532686-4 (CS)
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)

eLearning

eLearning: currently opened course

Classification of course in study plans

  • Programme DKCP_PCH Doctoral, 1. year of study, winter semester, compulsory-optional
  • Programme DPCP_PCH Doctoral, 1. year of study, winter semester, compulsory-optional

eLearning

eLearning: currently opened course