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:
- attending practicals
passed written examination
completed seminar and attending seminar
completed field work