Course code PārZ3012
Credit points 3
Food Biotechnology I
Total Hours in Course81
Number of hours for lectures8
Number of hours for laboratory classes24
Independent study hours49
Date of course confirmation11.10.2011
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Līga Skudra
Dr. sc. ing.
Course abstract
Students acquire knowledge about and evaluate the most important biochemical processes caused by microorganisms and their use in food system. Biotechnology lectures about the most actual food biotechnology problems.
Learning outcomes and their assessment
After the course student will have:
Theoretical knowledge and understanding in factors of biotechnological processes running in food production.
Skills to monitor fermentation process im fermented food production.
Competence to choice the fermentation process for fermented food production.
Compulsory reading
1. Viesturs U., Kārkliņa D., Ciproviča I. Bioprocessing and bioengineering. LUA, Faculty of Food Technology, Jelgava, 2004 - 60 p.
2. Encyclopedia of industrial biotechnology : bioprocess, bioseparation, and cell technology / edited by Michael C. Flickinger. - Hoboken, New Jersey : Wiley, 2010. - 7 sēj.
3. Biotechnology of lactic acid bacteria : novel applications / editors, Fernanda Mozzi, Raúl R. Raya, Graciela M. Vignolo. Ames, Iowa : Wiley-Blackwell, 2010. xiii, 393 lpp.
4. Organisko skābju biotehnoloģija = Biotechnologie den organischen Sauren = Biotechnology of organic acids / R. Kārkliņš, L. Lemba, G. Liepiņš ; Rīgas Tehniskā universitāte, Latvijas Zinātņu akadēmija. Rīga : "Stampa informserviss", 2002, 214 lpp.
Further reading
1. Taylor & Francis Group CRCnetBASE e-grāmatas. [tiešsaiste]. [Skatīts 24.11.2011.] Pieejams LLU tīklā: http://www.crcnetbase.com/search/advanced