Content (Syllabus outline)

Fermentations of food of plant and animal origin.

Bioactive compounds produced during fermentation (for example bioactive peptides and their action)

Starter cultures and their characteristics.

Microbial production of food additives.

Genetic modified food.

Omics in food biotechnology.


Requirements for enrolment:

Knowledge from subjects:  Biochemistry, Introduction in biotechnology, Microbiological and molecular practicum


Terms of Prerequisites:

Written examination

- attending practicals


passed written examination

completed seminar and attending seminar

completed field work