BBI482 - Food Biotechnology

Course specification
Course titleFood Biotechnology
Study programme
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    Condition/Облик условљености
    The goalThe course Food biotechnology enables students to acquire knowledge on the technology of food microbial transformations of various substrates. Through the content of this course students acquire the necessary knowledge about the traditional technology and modern biotechnology for food production and its industrial application in the production of food additives and their quality.
    The outcomeThrough the planned curriculum, seminars and tests, students acquire the necessary knowledge of food production and production phases of food through biotechnology, as well as the quality of the information of food products. The acquired knowledge will be able to apply biotechnology in engineering practice.
    Contents of lecturesCourse content is divided into the following several areas: -Introduction to food biotechnology - Fermented products (milk, vegetables, meat) - Technology of malt and beer production, raw materials for the production of malt and beer - The technological process of wine production, harvesting and primary processing of grapes, primary and secondary fermentation products, production technology of some types of wine - Production of baker's yeast - Microbial biomass in the human nutrition - Brewer's yeast - a secondary biomass and their application - Procedures for the rational use of by-products in food - Quality control and quality of food - Ethics, legal regulations and safety products obtained by means of biotechnological
    Contents of exercises
    1. Kalidas Shetty, Food Biotechnology, Second Edition, Marcel Dekker Ltd, 2005. (Original title)
    2. P.F. Stanbury and A. Whitaker, Principles of Fermentation Technology Pergamon Press, Oxford, New York, Toronto, Sydney, Paris, Frankfurt, 1984. (Original title)
    3. B. H. Lee, Fundamentals of Food Biotechnology, Wiley-Interscience, 2001 (Original title)
    4. H.-J. Rehm and G. Reed, Biotechnology, Vol. 3, Ed. H. Dellweg, Verlag Chemie, 1983. (Original title)
    5. H.-J. Rehm and G. Reed, Biotechnology, Vol. 5, Ed. G. Reed, Verlag Chemie, 1983 (Original title)
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    Methods of teachingThis course is theoretical, and their knowledge is built upon knowledge of basic courses (microbiology, biochemistry, enzymology). Testing knowledge during the lectures will be conducted through tests and seminar. The practical part of this course is carried out in the course Biotechnology Lab II.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures5Test paper50
    Practical lessonsOral examination