The aim of the course is to develop concepts and technologies in the field of biotechnology, with particular emphasis on the applications of microorganisms and enzymes in food production. Students will acquire theoretical background regarding the microorganisms involved and their behavior in fermentations, as well as enzymology and its applications in food technology.
Upon successful completion of the course, students will understand key concepts in Food Biotechnology and will be able to describe major foods produced through fermentation, the role of microorganisms responsible for food fermentations, and identify main examples of genetically modified foods. Students will also be able to analyze biochemical processes for the production of microbial protein, microbial oils, and alcohol, and describe enzyme applications in the Food Industry, with a specific focus on enzymatic technology in wine and alcoholic beverage production.
An applied sciences research-orientated university, promoting research excellence and innovation for the benefit of science and society. Recently developed strategic plan gives emphasis on campus life, student experience and sustainable development within the 17 UNSDG’s framework.
CUT is young, public university, established in 2004, first outside the capital city, attracted high-caliber researchers and students.
