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 | 2019 – 2020 |
| Class Period | Winter |
| Faculty Instructors |
|
| Instructors from Other Categories |
|
| Weekly Hours | 4 |
| Total Hours | 46 |
| Class ID | 600142429
|
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/1/600142429
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
The students will be familiar with the following fields:
Microorganisms used in bioprocesses.
Isolation-preservation and genetic engineering of microorganisms.
Basic elements in bioprocesses. Fermentation systems.
Bioreactor types.
Immobilized cells of microorganisms and immobilized enzymes.
Downstream processing.
Processing of effluents of industrial fermentations.
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.
Keywords
bioprocesses, fermentation systems, biotechnological production of organic acids, vitamins, enzymes
Educational Material Types
- Book
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 82 | ✓ | |||
| Laboratory Work | 20 | ✓ | |||
| Exams | 66 | ✓ | |||
| Total | 168 |
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
11-05-2020
