Content (Syllabus outline)
- Food fermentations 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.
- Genetically modified organisms in foods.
Prerequisites
Requirements for enrolment: Knowledge from subjects: Biochemistry, Introduction in biotechnology, Microbiological and molecular practicum.
Terms of Prerequisites:
Written examination:
- attending practicals.
Exam:
- passed written examination,
- completed seminar and attending seminar,
- completed field work.