Course Content (Syllabus)
Design and optimization of food processes (selection of process parameters, process simulation and modeling, economic analysis, energy integration).
Prokaryotic and eukaryotic microorganisms with interest in the biotechnological production of food products and ingredients. Biotransformations. Microbial culture systems (batch, semi-continuous and continuous systems). Bioreactor design, small and pilot-scale operation and bioprocess control. Downstream processing. Examples of biotechnology including traditional and more modern applications in food industry.
Bioeconomy principles. Food industry (e.g. olive, wine, milk, meat, fish, cereal, fruit and vegetables industry) byproducts and wastes. Lectures by specialists/professionals.