Food Biotechnology
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 11.04.2025.
- Module identifier
44B0026
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only summer term
- Duration
1 semester
- Brief description
Food biotechnology is particularly concerned with the conversion, production and extraction of food and food ingredients using biotechnological methods/processes. This includes food fermentations as well as enzymatic and microbial conversions.
- Teaching and learning outcomes
Lectures on:
- Microorganisms
- Metabolic pathways
- Meat and meat products
- Fruit and vegetable products
- Organic acids
- Asian fermentation art
- Genetic engineering in food
Practical group work on various food fermentations
- Overall workload
The total workload for the module is 150 hours (see also "ECTS credit points and grading").
- Teaching and learning methods
Lecturer based learning Workload hours Type of teaching Media implementation Concretization 30 Lecture Presence - 30 Learning in groups / Coaching of groups Presence or online - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 30 Preparation/follow-up for course work - 30 Work in small groups - 30 Exam preparation -
- Graded examination
- Written examination and Field work / Experimental work or
- oral exam or
- Project Report, written
- Remark on the assessment methods
Standard form of examination (alternative form of examination may be selected by the examiner and announced at the start of the event):
- Exam 1 hour (50 %)
- Experimental work (50%)
- Exam duration and scope
The following information regarding the scope and duration applies to the types of examinations permitted in the module:
- Examination: 1 hour
- Experimental work: Experimental execution spread over the semester; associated elaboration in the form of a scientific presentation and a presentation
- Recommended prior knowledge
- knowledge of general biology, microbiology and scientific work techniques is advantageous
- Knowledge Broadening
The students know methods and processes in food biotechnology and can describe them.
- Knowledge deepening
The students can select and evaluate suitable methods and processes in food biotechnology based on their application.
- Knowledge Understanding
The students can plan independent experiments, carry them out in a scientifically sound manner and critically classify and interpret the results based on the methodological expertise acquired in the module.
- Application and Transfer
The students plan a scientific experiment, implement it and check their research question based on the results obtained. You will carry out application-oriented projects and contribute to solving complex tasks in a team.
- Academic Innovation
Students derive research questions, define them and apply research methods in order to then present and explain results.
- Communication and Cooperation
The students can present their research question, the methods used and the results obtained orally and in the form of a scientific poster in a clearly structured form.
- Academic Self-Conception / Professionalism
The students can describe the background and processes in fermented foods and assess the influence of certain changes based on their experiments.
- Literature
- Kunz, B. (2015): Lebensmittelbiotechnologie. Mikrobiologie - Enzyme - Bioprozesstechnik - biotechnologische Prozesse. 2. Auflage, Behr's Verlag, Hamburg.
- Applicability in study programs
- Food Production Engineering and Business
- Food Production Engineering and Business B.Eng. (01.09.2025)
- Managing Sustainable Food Systems
- Managing Sustainable Food Systems B.Sc. (01.09.2025)
- Bioengineering in the Food Industry
- Bioengineering in the Food Industry B.Sc. (01.09.2025)
- Person responsible for the module
- Dirks-Hofmeister, Mareike
- Teachers
- Dirks-Hofmeister, Mareike