FOOD AND BIOPROCESS TECHNOLOGIES

Basic concepts of microbiology
Microorganisms, their environments, their impact on human life. Structure and function of microbial cell: bacteria, yeasts and moulds. Positive and negative aspects of their presence in food and bioproducts development.


Microbial stabilization processes in food industry
Microorganisms involved in the production of food and food contamination. Thermal treatments of liquid products. Direct and indirect heat exchangers. Process conditions and efficiencies for different food products. Applicability, advantages and disadvantages. Sterilization and pasteurization of solid foodstuff. Non-thermal treatments for food stabilization. Non conventional heating and cold stabilization. Innovative processes a low-temperature. Supercritical fluids for food pasteurization.

Drying and freeze drying process and plants
Basis principles, description of the hot drying drying plants. Practical applications in industry. Exercises. Innovative processes at low temperature.
Basis principles, description of the freeze drying plants. Practical applications in industry.

Principles of fermentation technology
Industrial processes and products. Design of fermenter. Production of biomass. Production of metabolites. Pilot fermenter and industrial fermentation.