Food Biotransformations

NAME OF THE COURSE Food Biotransformations

Code

KTM209

Year of study

2.

Course teacher

Asst Prof Mila Radan

Credits (ECTS)

4.0

Associate teachers

Type of instruction (number of hours)

P S V T

30

0

15

0

Status of the course

Mandatory

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)