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.