Advanced Food Biotechnology
| Title | ΠΡΟΧΩΡΗΜΕΝΑ ΜΑΘΗΜΑΤΑ ΒΙΟΤΕΧΝΟΛΟΓΙΑΣ / Advanced Food Biotechnology |
| Code | ΤΧΝ708 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 420000998 |
| Academic Year | 2018 – 2019 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 3 |
| Class ID | 600121172
|
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/1/600121172
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)
ΤΧN708 Advanced Food Biotechnology
Kinetics of industrial fermentations. Flow
behaviour of fermentation fluids. Volumetric mass transter
coefficient. Design of bioreactors. Heat transter in bioreactors. Immobilized enzymes and
immobilized cells. Bioreactors with immobilized enzymes and cells.
Downstream processing in biotehnology. New fermentation systems. New
products from microorganisms using biotechnological methods. Autolysis
and oxidative stress of microorganisms during products biosynthesis in
submerged fermentation. Development of mathematical models in
bioreactors. Genetic engineering of microorganisms.
Course syllabus
1 and 2. Kinetics of industrial fermentations.
3. Flow behaviour of fermentation fluids.
4. Design of bioreactors. Volumetric mass transfer coefficient. Heat transfer in bioreactors.
5 and 6. Immobilized enzymes and immobilized cells.
7. Bioreactors with immobilized enzymes and cells.
8. Development of mathematical models in bioreactors
9. Downstream processing in biotechnology.
10. New fermentation systems
11. New products from microorganisms using biotechnological methods.
12 . Autolysis and oxidative stress of microorganisms during products biosynthesis in
submerged fermentation.
13. Genetic engineering of microorganisms.
Educational Material Types
- Notes
- Slide presentations
- Book
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | ✓ | ||||
| Laboratory Work | ✓ | ||||
| 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
