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Food Biotechnology

Course developer

Course abstract

The course introduces students to knowledge of the principles of food biotechnology (food fermentation) and the use of microorganisms in the production of fermented foods, as well as knowledge of processes in the microbiological industry (production of yeasts, enzymes, amino acids and organic acids). The aim of the course is to provide students with knowledge of the techniques used in biotechnology and their application in the development of new foods or in the improvement of existing foods. The course focuses on the execution and application of food biotechnology, creating innovative food systems, as well as an assessment of the microbiological and technical aspects of fermented food production. The cognitions of the course will broaden students' vision with knowledge of the application of biotechnological processes in food production and improvement of their properties, as well as a set of knowledge on regulatory, safety and socioeconomic considerations in the application of biotechnology.

Learning outcomes and their assessment

Knowledge
1. Knows and understands the processes of biotechnological processes in the production of fermented foods, as well as the role of microorganisms and their application in bioprocesses. (Test 1)
2. Knowledge of different culture media types for the cultivation of microorganisms, cultivation methods and principles, construction of bioreactors and their application to the fermentation process. (Test 2)
3. Cognitive and selective knowledge of biotechnology resource needs, biochemistry and molecular principles in biology (classical and modern biochemistry) and their basic principles. Also realize the regulatory, safety and socioeconomic considerations in the application of biotechnology. (Test 3)
Skills
1. Can control the fermentation process during the production of fermented products. (Laboratory work, discussions)
2. Capable of integrating knowledge to research and critically assess the product obtained from the bioreactor. (Laboratory work, discussions)
3. Ability to choose appropriate fermentation processes and principles for the production of fermented products (Practical work, group work and discussions)
4. Ability to participate critically and analytically in discussions. (Workshops)
5. Ability to use scientific article to obtain database information. (Permanent job)
6. Skills to communicate, present and reasonably discuss the use of biotechnology resources in food production. (Workshops)
Competencies
1. Capable of applying acquired knowledge and research skills in order to assess the availability of biotechnological processes in the production of fermented products by evaluating the justified and competitive use of the obtained product. (Laboratory work)
2. Able to formulate and critically analyse problem situations during the process and the final stage of fermentation. (Report, presentation)

Course Content(Calendar)

1. Biotechnology, its history, role, challenges and perspectives in the production of food
products. (L 2h)
2. Biotechnology, its history, role, challenges and perspectives in the production of food
products. (PW 2h)
3. Biotechnological raw materials and cultivation methods. (L 2h)
4. Biotechnological raw materials and cultivation methods. (PW 2h)
5. Bread Yeast Genetic Engineering - Challenges and Perspectives. (L 2h)
6. Preparation of Yeast Cultures. Test 1. (LW 2h)
7. Principles of bioreactors operation. (L 1h)
8. Yeast Cell Reproduction. (LW 3h)
9. Bioreactor operation, design and equipment. (L 2h)
10. Yeast cell biomass production. (LW 2h)
11. Control and conduction of fermentation processes in bioreactors. (L 1h)
12. Yeast cell biomass production. (LW 3h)
13. Biotechnology for wine, dairy and meat industry. Test 2. (L 2h)
14. Evaluation and determination of activity in pure food industry. (LW 2h)
15. Food safety and regulatory issues in biotechnology. Patenting inventions, innovations in food biotechnology. (L 2h)
16. Food safety and regulatory issues in biotechnology. Patenting inventions, innovations in food biotechnology. Test 3. Presentation of research papers. (W 2h)

Requirements for awarding credit points

The grade (accumulative assessment during the semester) is obtained if the student writes 3 tests with successful assessment and submits and presents the theoretical literature review paper done on the production possibilities of the selected food product using biotechnological processes. The student must also attend lectures (85%), seminars/workshops (100%) and laboratory work (100%).

Description of the organization and tasks of students’ independent work

The student has to prepare and present a theoretical literature review paper (also presentation) on the production of a particular food product using biotechnological processes, including literature review, data, results, discussion, as well as self-made conclusions and suggestions on the topic.

Criteria for Evaluating Learning Outcomes

A test is a cumulative grade that consists of 3 (three) knowledge tests, laboratory work protocols, and a presentation on a selected topic. Each of the above activities represents a certain percentage of the total grade:
• Test 1 with a mark on the history, role, challenges and perspectives of biotechnology in the production of food products accounts for 15% of grade;
• Test 2 with a mark on bioreactor operation, design and equipment, as well as control and conduction of fermentation processes accounts for 15% of grade;
• Test 3 with a mark on biotechnology in the food industry, food safety and regulation biotechnology issues, and innovation accounts for 15% of grade;
• Laboratory protocols - 30% of grade;
• Review and presentation on selected food production using the biotechnology process accounts for 25% of grade.
The student must obtain a successful grade (not less than "4") for each course activity. The final grade of the course is posted if all the above conditions are done.

Compulsory reading

1. Viesturs U., Kārkliņa D., Ciproviča I. Bioprocessing and bioengineering: the course of the learning material for bachelor's and master's students and SOCRATUS/ERASMUS exchange programmes students specializing in food science and technology. Jelgava: LLU, 2004. 60 p.
2. Kārkliņš R., Lemba J., Liepiņš G. Organisko skābju biotehnoloģija = Biotechnologie den organischen Sauren = Biotechnology of organic acids. Rīga: "Stampa informserviss", 2002. 214 lpp.
3. Barnum S.R. Biotechnology: an introduction. Belmont: Brooks/Cole, 2005. 360 p.
4. Krupskis V. Bioķīmijas preperātu ražošanas tehnoloģija: mācību līdzeklis. Rīga: RTU Izdevniecība, 2008. 315 lpp.

Further reading

1. Shetty K., Paliyath G., Pometto A., Levin R.E. Food Biotechnology. Socond Edition. USA: CRC Press, 2006. 1903 p. ISBN 9780824753290.
2. Chavez-Gonzalez M.L., Balagurusamy N., Aguilar C.N. Advances in Food Bioproducts and Bioprocessing Technologies. USA: CRC Press, 2020. 595 p. ISBN 9781138544222.
3. Vinderola G., Ouwehand A.C., Salminen S., Wright von A. Lactic Acid Bacteria Microbiological and Functional Aspects. Fifth Edition. USA: CRC Press, 2019. 765 p. ISBN 9780815366485.
4. McLandsborough L. Food Microbiology Laboratory. London: CRC Press, 2005. 203 p. ISBN 9780849312670.
5. Nikolajeva V. Pārtikas mikrobioloģija. 2. Izd. [Rīga]: LU Akadēmiskais apgāts, 2011. 127 lpp. ISBN 9789984453958.
6. Roberts D., Greenwood M. Practical Food Microbiology. 3rd ed. Oxford: Blackwell Publishing, 2003. 294 p. ISBN 1405100753.

Periodicals and other sources

1. Biotechology and Bioengineering. [tiešsaiste]. Published/Hosted by John Wiley and Sons. ISSN (Print): 0006-3592. ISSN (Online): 1097-0290. [skatīts 27.05.2014.]. Pieejams Wiley: http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%291097-0290
2. Environmental Engineering and Policy. [tiešsaiste]. Published/Hosted by Springer. ISSN (Print): 1433-6618. ISSN (Online): 1434-0852. [skatīts 27.05.2014.]. Pieejams: http://link.springer.com/journal/10022
3. Journal of Applied Biology & Biotechnology (JAB). [tiešsaite] ISSN (Print): 2347-212X. [skatīts 25.01.2015]. Pieejams: http://jabonline.in/past_issue.php 1.Scopus datubāze [tiešsaiste]. Pieejams: https://www.scopus.com
4. Web of Science datubāzes [tiešsaiste]. Pieejams: https://apps.webofknowledge.com
5. ScienceDirect Freedom Collection datubāze [tiešsaiste]. Pieejams: https://www. sciencedirect.com
6. EBSCO eBook Academic Collection datubāze [tiešsaiste]. Pieejams: http://web.b.ebscohost.com/ehost/search/advanced?vid=0&sid=5b9d8f4e-5779-40cd-9b4b-5e 20f3d1432b%40pdc-v-sessmgr02
6.EBSCOhost datubāzes [tiešsaiste]. Pieejams: http://search.ebscohost.com/
7. Wiley Online Journals datubāze [tiešsaiste]. Pieejams: https://onlinelibrary.wiley.com/

Notes

Compulsory course for 2nd semester students of the academic master`s study programme “Food Science”