Principles of Food and Wine Biotechnology

General

• Code: TΑBO-53-Ε3
• Semester: 5th
• Study Level: Undergraduate
• Course type: Skills Development
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Tutorials (Theory) (2) / Practice works (2)
• ECTS Units: 5
• Course homepage: https://eclass.emt.ihu.gr/courses/FD319/
• Instructors: Varnalis Angelos
• Class Schedule:
  • Wed 16:00 - 18:00: Θεωρία, Μεγάλο Αμφιθέατρο
  • Thu 16:00 - 18:00: Εργαστήριο, Μεγάλο Αμφιθέατρο

Course Contents

Theoretical part:

Applications of Biotechnology in Agriculture and the food industries with an emphasis on the wine, beer and beverage industry. Genetic improvement of bacterial, yeast and fungal microorganisms. Genetically modified microorganisms. Isolation, production and use of pure cultures (wild strains) in wine and beer production. Study of the kinetics of the growth of microorganisms. Kinetics of substrate degradation. Kinetics of product production.Fermentation technology: aerobic and anaerobic processes. Fermentation stages. Biological constants of fermentation process. Types of bioreactors. Design operation, biosensor control. Factors affecting the growth of microorganisms in a bioreactor. Continuous and discontinuous cultivation.

Laboratory part:

Types of fermentations and bioreactors. Vaccine preparation. Kinetics of microbial cultures. Effect of substrate type on fermentation productivity and performance. Effect of initial substrate concentration on fermentation productivity and efficiency. Effect of initial substrate acidity on fermentation productivity and performance. Effect of sulfur dioxide. Microorganism immobilization techniques. Production of bacterial cellulose by acetic acid bacteria. Ethanol production. Production of pigments by fermentation. The polymerase chain reaction (PCR) method.

Educational Goals

Objective purpose after carrying out theoretical and laboratory training is to give students the information of biotechnological processes and methods as well as to make them familiar with the new materials used in yeast biotechnology and in industrial food fermentations.

General Skills

• Research, analysis and synthesis of data and information, using the necessary technologies. Adaptation to new situations,
• Decision making,
• Autonomous work,
• Team work.

Teaching Methods

• In the classroom, face to face..

Use of ICT means

• Basic software (windows, word, power point, the web, etc.).
• Support of learning process through the electronic platform / e-class.

Teaching Organization

Students Evaluation

• Final written exams including multiple choice questions, problem solving, benchmarking of theory elements.
• Presentation of group work.
• Written/oral examination of laboratory exercises.
• Presentation and evaluation of reports of laboratory exercises.

Recommended Bibliography

1. Βιβλίο [86053293]: Βιοτεχνολογία-Βασικές Αρχές και Εφαρμογές, Renneberg Reinhard, Berkling Viola, Loroch Vanya, Süßbier Darja.
2. Βιβλίο [8921]: ΒΙΟΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ, ΡΟΥΚΑΣ ΤΡΙΑΝΤΑΦΥΛΛΟΣ.
3. Βιβλίο [13256188]: Σύγχρονη Βιοτεχνολογία Τροφίμων, Μπατρίνου Α.