BTLW300800 Food biotechnology
- Type
- Lecture
- Semester hours
- 4
- Lecturer (assistant)
- Nguyen, Thu Ha , Peterbauer, Clemens Karl
- Organisation
- Biotechnology and Food Science
- Offered in
- Sommersemester 2026
- Languages of instruction
- Englisch
- Content
-
A) Introduction: history of food biotechnology; nutrition; world nutrition; food fermentations in general
B) Fermented dairy products - vegetable - meat
C) Current developments and innovations
D) Molds , mycoprotein, mushrooms
E) Flavors
F) Production of amino acids by Corynebacterium and E. coli; metabolic engineering
G) Alcoholic beverages
H) Organic acids: citric acid, lactic acid, gluconic acid, acetic acid
I) Sweeteners: sugar alcohols; aspartame; oligosaccharides
J) Microbial oils and fats
K) Enzymes; applications in dairy industry and baking
- Previous knowledge expected
-
Basic knowledge in microbiology, biochemistry and molecular biology
- Objective (expected results of study and acquired competences)
-
After successful completion of the course, the students know the strategies, requirements and options that are relevant in food biotechnology. Microbiological, biochemical and molecular biological fundamentals acquired in this course enable the students to link food biotechnological questions with basic science, actual technological and legal aspects of food biotechnology.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.