BIOPROCESSES IN FOOD SCIENCE
| Title | ΒΙΟΔΙΕΡΓΑΣΙΕΣ ΣΤΗΝ ΕΠΙΣΤΗΜΗ ΤΡΟΦΙΜΩΝ / BIOPROCESSES IN FOOD SCIENCE |
| Code | Ν313Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 420001908 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 1 | 1 | 1 |
| Academic Year | 2017 – 2018 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Total Hours | 52 |
| Class ID | 600103142
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600103142
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Make decisions
- Work autonomously
- Work in teams
- Work in an international context
- Work in an interdisciplinary team
- Generate new research ideas
- Design and manage projects
- Appreciate diversity and multiculturality
- Respect natural environment
- Demonstrate social, professional and ethical commitment and sensitivity to gender issues
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
Microorganisms used in bioprocesses in food science. Genetic engineering of microorganisms. Fermentation systems (surface fermentation, solid-state fermentation, batch culture, continuous culture, fed-batch culture). Design of bioreactors (shake flask culture, stirred-tank fermentor, bubble column, airlift reactor). Immobilized enzymes and immobilized cells. Biotechnological production of single-cell protein, ethanol, organic acids, amino-acids, vitamins, antibiotics, polysaccharides, enzymes, oils and fats, flavor compounds, baker's yeast. Downstream processing.
Educational Material Types
- Book
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | ✓ | ||||
| Laboratory Work | ✓ | ||||
| Exams | ✓ | ||||
| Total |
Student Assessment
Student Assessment methods
- Written Exam with Extended Answer Questions (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
Last Update
12-10-2015
