Food Biotechnology II

Total Hours in Course81

Number of hours for lectures8

Number of hours for laboratory classes24

Independent study hours49

Date of course confirmation17.01.2017

Responsible UnitInstitute of Land Management and Geodesy

Course developer

Līga Skudra

Dr. sc. ing.

Course abstract

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.

Learning outcomes and their assessment

• 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.

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 M. C. Flickinger. Hoboken, New Jersey: Wiley, 2010.
3. Biotechnology of lactic acid bacteria: novel applications. Editors: F. Mozzi, R. R. Raya, G. M. Vignolo. Ames, Iowa: Wiley-Blackwell, 2010. 393 p.
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 p.

Atsauksmes