Course code PārZ3013
Credit points 2.25
Food Biotechnology
Total Hours in Course60
Date of course confirmation11.10.2011
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Līga Skudra
Dr. sc. ing.
Course abstract
Within the course paper students investigate microorganisms, morphology of produce biologically active substances, physiology and chemical properties, and its using possibilities in biotechnological processes, interconnected with new food product development.
Learning outcomes and their assessment
After the course student will have:
Deep knowledge and understanding about food product.
Skills to select investigation and mathematical data processing methods, justifying selection; to interpret results after data processing; to make conclusions accordingly acquired results.
Competence to realise scientific research work.
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.