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Food Bioprocess Technology

Course Description

This course covers the processing of food commodities (plants and animals) via the usage of enzymes and microorganisms, with the aim of increasing quality and the production of value-added products.

The production of food ingredients through the process of biotechnology will also be discussed (eg probiotics, neutraceutics, functional foods) The use of foods from genetically modified microbial sources will also be studied and issues on regulation and acceptance of the community/ masses will also be discussed.

Learning outcomes

At the end of the course, the students will be able to:

  • Explain various bioprocess methods for the production of food and make comparisons with alternative methods.
  • Share information in groups and present their discussions in a clear and confident way.
  • Reproduce and explore the processes of food production through the use of Bioprocess Technology.
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