| NAME OF THE COURSE |
Food Biotransformations |
|---|
Code |
|
Course teacher |
Prof Mila Radan |
Credits (ECTS) |
4.0 |
|
Associate teachers |
|
Type of instruction (number of hours) |
|
|
Status of the course |
Elective |
Percentage of application of e-learning |
0 % |
|
| COURSE DESCRIPTION |
Course objectives |
To acquire knowledge about natural way of food biotransformation in production processing (improvement of food: flavour, digestibility and/or shelf life etc.) |
Course enrolment requirements and entry competences required for the course |
|
Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After successful completion of this course students should:
- Acquire knowledge about enzyme roles in metabolic and biotransformation processes
- Be able to explain the general principles of biotransformations
- Be able to estimate the characteristics of natural ways to improve the flavour, digestibility and/or shelf life of food products as well as their possible effects and modes of action in biological systems.
- Be able to estimate the effect of well-known processes of biotransformations |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Introduction to biotransformations and biocatalysis
2nd week: Basic principles of enzymes: classification
3rd week: Basic principles of enzymes: activity and regulation
4th week: Metabolic reactions and metabolic products
5th week: Metabolic reactions and metabolic products
6th week: Microorganisms in food transformations
7th week: Other sources of enzymes
8th week: Biotechnologically important enzymes
9th week: Fermentation
10th week: Probiotics
11th week: Benefits of biotransformations
12th week: Enhancement digestibility, bioavailability and shelf life
13th week: Enhancement of flavours
14th week: Practical applications of enzymes in food biotransformation
15th week: Law regulations |
Format of instruction: |
|
Student responsibilities |
Active participation in all activities: lectures, consultations, searching the literature. |
Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course): |
Class attendance |
0.0 |
Research |
0.0 |
Practical training |
0.0 |
Experimental work |
1.0 |
Report |
0.0 |
|
|
Essay |
0.0 |
Seminar essay |
1.0 |
|
|
Tests |
0.0 |
Oral exam |
0.0 |
|
|
Written exam |
2.0 |
Project |
0.0 |
|
|
|
Grading and evaluating student work in class and at the final exam |
Final grade will reflect the student’s grades obtained on partial exams, seminars and laboratory exercises.
Scoring: <60% failed, 60-70% enough (2), 70-80% good (3), 80-90% very good (4), 90-100% excellent (5). |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
L. Barsanti, P. Gualtieri: Algae – Anatomy, Biochemistry, and Biotechnology, CRC Taylor and Francis, Boca Raton, 2006. |
0 |
|
S. K. Kim: Handbook of Marine Macroalgae, Biotechnology and Applied Phycology, Pukyong National University, Wiley-Blackwell, Oxford, 2012. |
0 |
|
FAO, Manual on the production and use of live food for aquaculture, Rome,1996. |
0 |
|
|
Optional literature (at the time of submission of study programme proposal) |
R. E. Lee: Phycology. Cambridge University Press, Fourth edition, Cambridge. 2008.
C. Van den Hoek, D. G. Mann, H. M. Jahns: Algae. An Introduction to Phycology. Cambridge University Press, Cambridge, 1995.
|
Quality assurance methods that ensure the acquisition of exit competences |
Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level. |
Other (as the proposer wishes to add) |
|
