Food Biotechnology

This intensive Summer course is developed in one of the most relevant areas of study. It will give students an insight into such important issues as the quality control of biotechnological products and the processes and methods in food biotechnology.

Module 1: Quality control of biotechnological products

• Types of quality control and quality characteristics for different biotechnological products; 
• Control of organoleptic and basic  physico-chemical characteristics of biotechnological products; 
• Methods for determination of essential nutrients and macro- and microelements in food stuff ; 
• Xenobiotics of chemical and biological origin in foodstuff and methods of their determination; 
• Quality control of specific biotechnological products (yeasts, starters, beer, wine, bread, dairy products);
• Final Test;

Module 2: Processes and Methods in Food Biotechnology

• Areas of food biotechnological manufacturing (Bakery, confectionery, fermenting, yeast, alcohol, dairy, meat and fish processing industries. Production of food additives);
• Types of biotechnological processes and products; Metabolic engineering processes; 
• Biocatalysis in Food Biotechnology; 
• Alcoholic Beverages Manufacturing (Beer, Wine, Mead, Sider); 
• Plant Raw Materials Biotechnological Processing and the Methods of Final Desired Products Characterization;
• Final Test;