Course detail

Bioprocess engineering for food industry

FCH-DCO_BIPAcad. year: 2020/2021

This course is focused on the development of students' thinking in doctoral studies in the production of biologically active products for the food industry, GMO products, green chemistry in the food industry, bioactive packaging and circular economy.

Learning outcomes of the course unit

The student will understand the connection of bioengineering with the food industry and its products.

Prerequisites

Without restriction

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York, 2019 (CS)
P. Weirich, Labeling genetically modified food. Oxford University Press, 2007, ISBN 978-0-19-532686-4 (CS)
M. Doble, A. K. Kruthiventi, Green chemistry & engineering, Elsevier, London, UK, 2007, ISBN: 978-0-12-372532M. Doble, A. K. Kruthiventi, Green chemistry & engineering, Elsevier, London, UK, ISBN: 978-0-12-372532-5 (CS)
C. Socaciu, Food colorants. Chemical and Fuctional Properties. CRC Press, 2007, ISBN: 13-978-0-8493-9357-0 (CS)
M. Kontominas, Bioactive food packaging. Strategies, quality, safety. DeStech Publications, Lancaster,Pensylvania, 2016, ISBN 978-1-60595-117-1 (CS)

Planned learning activities and teaching methods

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Colloquium

Language of instruction

Czech

Work placements

Not applicable.

Course curriculum

1. Production of active products in food (eg probiotics).
2. GMOs in bioengineering, GMO labeling.
3. Green chemistry in the food industry.
4. Naturally dyes and flavorings vs. synthetic substances
5. Bioactive packaging for the needs of the food industry.
6. Modification of foils for the needs of the food industry.
7. Modification of hydrogels for the needs of the food industry.
8. Connecting the food industry with the circular economy.

Aims

To deepen the knowledge of selected procedures in bioengineering used in the production and processing of food, intermediate products, products or packaging.

Specification of controlled education, way of implementation and compensation for absences

The course is taught through individual consultations on topics arising from the assignment of the doctoral thesis and presentation of selected topic.

Classification of course in study plans

  • Programme AKREDITACE Doctoral, 1. year of study, winter semester, 0 credits, compulsory-optional
  • Programme DKCP_PCH Doctoral, 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DPAP_CHTP Doctoral

    branch DPAO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DKCP_CHTP Doctoral

    branch DKCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DPCP_CHTP Doctoral

    branch DPCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

Type of course unit

 

Guided consultation

20 hours, compulsory

Teacher / Lecturer