6775041195

SELECTED TOPICS OF FOOD BIOTECHNOLOGY

dr M. Cichosz

Teaching staff: Lecturer

Lecture

15h: 60 % ZAL

semestr: II

Seminar

15h 40 % ZAL

semestr: II

2ECTS

Credits points

Short description:

Selected areas of food biotechnology will be presented. Application of common enzymatic and fermentational processes of food technolology.

Description

Lecture: Biotechnology of food importance for economy development. Selected topics of molecular biology. Biological functions of proteins, celi engineering, raw materials in biotechnology. Fundamental processes in biotechnology, biotechnology of food ingredients, enzymatic processes and fermentaional technologies, biological methods of food analysis.

Seminar: Discussion on food industry with implementation of biotechnology, biotechnological methods of food production, application of genetical modification in food production.

Literatura:

1.    W. Bednarski, A. Repsa, Biotechnologia żywności, WNT, Warszawa, 2003

2.    E. Pijanowski, M. Dlużewski, A. Dlużewska, A. Jarczyk, Ogólna technologia żywności, WNT, Warszawa, 2004

3.    red. Z. E. Sikorski, Chemia Żywności, WNT 2000

Notę:

Podpis Kierownika Katedry/ Zakładu