BTLW100068 Plants in food science and biotechnology
- Type
- course with non-continuous assessment
- Semester hours
- 2
- Lecturer (assistant)
- Göritzer, Kathrin , Stöger, Eva , Kapusi, Eszter , Jäger, Henry , Buyel, Johannes
- Organisation
- Biotechnology and Food Science
- Offered in
- Sommersemester 2026
- Languages of instruction
- Englisch
- Content
-
The course provides an overview of key topics in plant biotechnology. It addresses future requirements for crop plants in the context of climate change, climate resilience, and sustainability, as well as emerging application areas driven by changing consumer preferences. The course covers the theoretical foundations of plant biomass processing and the extraction of endogenous and recombinantly produced compounds and proteins. A further focus lies on the use of plants as production platforms for food additives, animal proteins, and biopharmaceuticals. In addition, the theoretical principles and application areas of plant genome editing are introduced.
- Previous knowledge expected
-
- Objective (expected results of study and acquired competences)
-
Students understand current and future requirements for crop plants in the context of climate change and sustainability. They are familiar with new applications arising, for example, from changing consumer preferences in the food sector. They understand the basic techniques for processing plant biomass and for extracting endogenous and recombinantly produced compounds and proteins. They know and understand the use of plants for the production of food additives, animal proteins, and biopharmaceuticals. They have a solid theoretical understanding of plant genome editing.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.