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

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)

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.

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.

Study aids

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

eLearning

eLearning: currently opened course