Advanced Food Biotechnology

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 16.0 of 09/06/2019

Code of Module

44M0163

Modulename (german)

Advanced Food Biotechnology

Study Programmes
  • Agrar- und Lebensmittelwirtschaft (M.Eng.)
  • Angewandte Nutztier- und Pflanzenwissenschaften (M.Sc.)
  • Agrar- und Lebensmittelwirtschaft (M.Sc.)
Level of Module

4

Mission Statement

Within this module, students gain knowledge about growth, product development and cultivation strategies of micro-organisms, underlying transport processes as well as the primary separation and fine-cleaning of biotechnologically produced food, and be able to implement this theoretical knowledge. The content of the course is solidified using practical examples.

Content
  • Introduction to Biotechnology
  • Efficiency of Bioprocess engineering
  • Mosaic of bioprocess development Manufacturing processes
  • Material Conversion
  • Filtration processes
  • Economic considerations
  • Examples of procedures in the fields of food and pharmacy: Citric acid, Insulin, Amino Acids, Ethanol
Learning Outcomes

Knowledge Broadening
The students know the principles of fermentation and processes of production and cultivation. They are able to apply these principles to situational problems.
Knowledge Deepening
Using the examples provided, students can deepen their knowledge of fermentation in food and micro nutrients.
Instrumental Skills and Competences
Through the examples discussed, students can apply their previously learned knowledge, evaluate and interpret the results obtained.
Communicative Skills and Competences
During the lectures, students discuss a sample of products and gain technical as well as communicative competence in this area.
Systemic Skills and Competences
Students who have successfully completed this module are able to apply technical competences in biotechnology in familiar as well as new contexts.

Mode of Delivery

Lecture, practice

Responsible of the Module

Töpfl, Stefan

Lecturer(s)
  • Töpfl, Stefan
  • N.N. (Prof. Lebensmittelbiotechnologie)
Credits

5

Concept of Study and Teaching
Workload Dozentengebunden
Std. WorkloadLehrtyp
40Vorlesungen
40Übungen
Workload Dozentenungebunden
Std. WorkloadLehrtyp
30Prüfungsvorbereitung
10Hausarbeiten
30Veranstaltungsvor-/-nachbereitung
Recommended Reading

- Chmiel, 2006, Bioprozesstechnik, Springer Verlag- Antranikian, 2006, Angewandte Mikrobiologie, Springer Verlag- Strohas, 2013, Bioverfahrensentwicklung, Verlag Wiley

Graded Exam
  • Viva Voce
  • Two-Hour Written Examination
  • Project Report, written
Assessment Methods Remark

Standard form of examination: oral examination (alternative form of examination may have to be selected and announced by the examiner at the beginning of the event)

Duration

1 Term

Module Frequency

Only Summer Term

Language of Instruction

German and English

 

Contact

Hochschule Osnabrück
University of Applied Sciences
Albrechtstr. 30
49076 Osnabrück
Phone: +49 (0)541 969-0
Fax: +49 (0)541 969-2066
E-Mail: webmaster@hs-osnabrueck.de

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UNIVERSITY OF APPLIED SCIENCES

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