Course code PārZ4012
Credit points 3.75
Total Hours in Course100
Number of hours for lectures8
Number of hours for laboratory classes32
Date of course confirmation11.10.2011
Responsible UnitInstitute of Land Management and Geodesy
Dr. sc. ing.
Within the study course students acquire knowledge’s in gene engineering microbial aspects and its significance in new food product development. Acquire knowledge’s in bioreactor construction and facilities, in fermentation types and techniques’. Students acquaint with quality requirements in microbial synthesizes for developed food products.
After the course student will have:
Theoretical knowledge and understanding in microorganisms start cultures and leaven using, its character in bioprocesses.
Skills to monitor and control fermentation process in biofermentation equipment, and to analytically appraise acquired results.
Competence to use bioprocesses in new food production.
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.