BIOPROCESSES IN FOOD SCIENCE
| Title | ΒΙΟΔΙΕΡΓΑΣΙΕΣ ΣΤΗΝ ΕΠΙΣΤΗΜΗ ΤΡΟΦΙΜΩΝ / BIOPROCESSES IN FOOD SCIENCE |
| Code | Ν331Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 600017714 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 2
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | Winter | - | 6 |
| EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌN | Elective Course belonging to the selected specialization (Elective Specialization Course) | Winter | - | 6 |
| Academic Year | 2022 – 2023 |
| Class Period | Winter |
| Weekly Hours | 5 |
| Class ID | 600210445
|
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/1/600210445
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
| 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
18-04-2019
