BTLW100005 Introduction to food science and biotechnology

Type
course with non-continuous assessment
Semester hours
2
Lecturer (assistant)
Jäger, Henry , Buyel, Johannes
Organisation
Biotechnology and Food Science
Offered in
Sommersemester 2026
Languages of instruction
Deutsch
Content

The students acquire basic knowledge of the most important historical developments, facts and contents of food and biotechnology and can thus determine whether this technical course of study is the right choice of course for them.

For Biotechnology (Buyel)
Unit 1: What is biotechnology, why do we need it? --> Application examples from biotechnology including representative products
Unit 2: Genetic engineering tools - from nucleotide to plasmid --> construction of genes, use of DNA sequences to produce products
Unit 3: Cellular tools - from amino acids to enzymes --> Properties of amino acids and proteins as well as their structure and function/use in biotechnology
Unit 4: Technical tools - from the cell to the bioprocess --> requirements of cells, operation of bioreactors, balance sheets, basic operations and flow diagrams
Previous knowledge expected

no specific previous knowledge expected
Objective (expected results of study and acquired competences)

Part 1 (Biotechnology, Buyel): The students...
1. Understand what career options are available after studying biotechnology
2. Know which typical products come from biotechnological production
3. Can explain how genes are structured and what function different gene sections have
4. Can explain the structure of proteins and know which functions are typical for biotechnological applications
5. Can name, differentiate and arrange basic operations into typical processes
You can find more details like the schedule or information about exams on the course-page in BOKUonline.