Food Biotechnology

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 1 of 11.04.2025.

Module identifier

44B0026

Module level

Bachelor

Language of instruction

German

ECTS credit points and grading

5.0

Module frequency

only summer term

Duration

1 semester

 

 

Brief description

Food biotechnology is particularly concerned with the conversion, production and extraction of food and food ingredients using biotechnological methods/processes. This includes food fermentations as well as enzymatic and microbial conversions.

Teaching and learning outcomes

Lectures on:

  1. Microorganisms
  2. Metabolic pathways
  3. Meat and meat products
  4. Fruit and vegetable products
  5. Organic acids
  6. Asian fermentation art
  7. Genetic engineering in food

Practical group work on various food fermentations

Overall workload

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

Teaching and learning methods
Lecturer based learning
Workload hoursType of teachingMedia implementationConcretization
30LecturePresence-
30Learning in groups / Coaching of groupsPresence or online-
Lecturer independent learning
Workload hoursType of teachingMedia implementationConcretization
30Preparation/follow-up for course work-
30Work in small groups-
30Exam preparation-
Graded examination
  • Written examination and Field work / Experimental work or
  • oral exam or
  • Project Report, written
Remark on the assessment methods

Standard form of examination (alternative form of examination may be selected by the examiner and announced at the start of the event):

  • Exam 1 hour (50 %)
  • Experimental work (50%)

Exam duration and scope

The following information regarding the scope and duration applies to the types of examinations permitted in the module:

  • Examination: 1 hour
  • Experimental work: Experimental execution spread over the semester; associated elaboration in the form of a scientific presentation and a presentation

Recommended prior knowledge

  • knowledge of general biology, microbiology and scientific work techniques is advantageous

Knowledge Broadening

The students know methods and processes in food biotechnology and can describe them.

Knowledge deepening

The students can select and evaluate suitable methods and processes in food biotechnology based on their application.

Knowledge Understanding

The students can plan independent experiments, carry them out in a scientifically sound manner and critically classify and interpret the results based on the methodological expertise acquired in the module.

Application and Transfer

The students plan a scientific experiment, implement it and check their research question based on the results obtained. You will carry out application-oriented projects and contribute to solving complex tasks in a team.

Academic Innovation

Students derive research questions, define them and apply research methods in order to then present and explain results.

Communication and Cooperation

The students can present their research question, the methods used and the results obtained orally and in the form of a scientific poster in a clearly structured form.

Academic Self-Conception / Professionalism

The students can describe the background and processes in fermented foods and assess the influence of certain changes based on their experiments.

Literature

  • Kunz, B. (2015): Lebensmittelbiotechnologie. Mikrobiologie - Enzyme - Bioprozesstechnik - biotechnologische Prozesse. 2. Auflage, Behr's Verlag, Hamburg.

Linkage to other modules

The module follows on from previous modules in which the knowledge and skills listed under “Recommended previous knowledge” are promoted.

Applicability in study programs

  • Food Production Engineering and Business
    • Food Production Engineering and Business B.Eng. (01.09.2025)

  • Managing Sustainable Food Systems
    • Managing Sustainable Food Systems B.Sc. (01.09.2025)

  • Bioengineering in the Food Industry
    • Bioengineering in the Food Industry B.Sc. (01.09.2025)

    Person responsible for the module
    • Dirks-Hofmeister, Mareike
    Teachers
    • Dirks-Hofmeister, Mareike