Advanced Food Biotechnology

44M0163

Master

German, English

5.0

only summer term

1 semester

Food biotechnology uses biological principles to produce new or improved foods. Biotechnology as a science combines knowledge of biochemical processes in microbial cells and enzymatic reactions with bioprocess engineering processes in order to specifically create the best conditions for an industrial process.

1. Lectures on principles and methods of biotechnology and genetic engineering, on concrete examples of biotechnological food products (chymosin and cheese, starch and sugar, mycoprotein production, ...)
2. Literature seminar on current (English-language) specialist articles
3. (if feasable) practical experiments in the laboratory

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• oral exam or
• Written examination or
• Project Report, written

Standard form of examination: oral examination (alternative form of examination may have to be selected and announced by the examiner at the beginning of the event)

Oral examination: according to the general part of the
Examination regulations 20-30 minutes

• Advanced basic knowledge of biology and genetics, microbiology and biochemistry are helpful
• Practical laboratory experience is advantageous

The students have deepened their knowledge of biotechnological processes in food, have learned to understand and assess current problems and challenges in food biotechnology and are able to apply their knowledge to problems.

Through the examples covered, students can relate their knowledge to biochemical, physical and microbial processes and their interactions in food production.

The students can assess biotechnological processes and influencing factors in selected foods with regard to their effects on the products.

The students can independently acquire knowledge from current specialist literature in order to understand existing problems for/in biotechnologically produced foods and to assess their potential and future opportunities.

The students discuss and analyze current research results using scientific publications, learn to assess them and reflect on the challenges of biotechnologically produced food.

The students can present processes, adjustment screws and backgrounds of selected biotechnological processes in food orally and in writing in a clearly structured form.

Students can critically reflect on existing and future challenges of biotechnology for and in food as well as the role of consumers and correctly assess their relevance to nutrition.

• Dirks-Hofmeister, Mareike

• Dirks-Hofmeister, Mareike