Manufacturing Processes of Food Products and Ingredients with Emphasis to Bioprocesses
| Title | Διεργασίες στην Παραγωγή Τροφίμων και Συστατικών τους με έμφαση στις Βιοδιεργασίες / Manufacturing Processes of Food Products and Ingredients with Emphasis to Bioprocesses |
| Code | Μ3Υ34 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Common | No |
| Status | Active |
| Course ID | 600017306 |
Programme of Study: Chemical Technology and Industrial Applications
Registered students: 5
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| "CΗīmeía, Technología kai Élenchos Trofímōn kai Zōotrofṓn" | Compulsory Course | 2 | 1 | 10 |
| Academic Year | 2020 – 2021 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 4 |
| Class ID | 600184190
|
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600184190
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.
Last Update
07-03-2021
