Advanced Food Biotechnology


Faculty of Agricultural Science and Landscape Architecture


Version 22.0 of 12/13/2021

Code of Module


Modulename (german)

Advanced Food Biotechnology

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


Mission Statement

Biotechnology is a more and more important method in modern food production and processing. Food biotechnology as a science combines the knowledge of biochemical processes in microbial cells and enzymatic reaction with techniques from bioprocess-engineering to provide the best conditions for an industrial process.This course will provide lectures on basic topics on food biotechnology, as well as laboratory experiments and literature research on stat-of-the-art topics.


1. Lectures on principles and methods of biotechnology and genetic engineering, certain examples of biotechnological food products (Chymosin and Cheese, Starch and Sugar, production of mycoproteins, …)
2. Literature seminar on current technical articles
3. Practical experiments in the laboratory

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

lectures, literature seminar, laboratory experiments

Expected Knowledge and/or Competences

extended basic knowledge in biology and genetics, microbiology, biochemistry is helpful;practical laboratory experience is advantageous.

Responsible of the Module

Dirks-Hofmeister, Mareike


Dirks-Hofmeister, Mareike



Concept of Study and Teaching
Workload Dozentengebunden
Std. WorkloadLehrtyp
Workload Dozentenungebunden
Std. WorkloadLehrtyp
Recommended Reading

Nelson, Cox (2021): Lehninger - Principles of Biochemistry, W.H.Freeman & Co Ltd (Verlag);Kunz (2015): Lebensmittelbiotechnologie, Behr’s Verlag;Renneberg, Süßbier, Berkling, Loroch (2018): Biotechnologie für Einsteiger, Springer Spektrum

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)


1 Term

Module Frequency

Only Summer Term

Language of Instruction

German and English