BIOPROCESSES IN FOOD SCIENCE

Course Information
TitleΒΙΟΔΙΕΡΓΑΣΙΕΣ ΣΤΗΝ ΕΠΙΣΤΗΜΗ ΤΡΟΦΙΜΩΝ / BIOPROCESSES IN FOOD SCIENCE
CodeΝ313Υ
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID420001908

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 98
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the other956
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNCompulsory Course belonging to the selected specialization (Compulsory Specialization Course)956

Class Information
Academic Year2018 – 2019
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours4
Total Hours46
Class ID
600120039
Type of the Course
  • Scientific Area
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
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
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures82
Laboratory Work20
Exams66
Total168
Student Assessment
Description
Written exams
Student Assessment methods
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
ΡΟΥΚΑΣ ΤΡΙΑΝΤΑΦΥΛΛΟΣ: ΒΙΟΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ(Κωδικός Βιβλίου στον Εύδοξο: 8921)Έκδοση:2009 ISBN: 978-960-6700-30-9 Διαθέτης (Εκδότης): Σ. Γιαχούδης & ΣIA O.E.
Last Update
28-01-2019