Learning outcomes
The aim of the course is to fully understand the requirements of the modern market for the preparation of new foods. Students will acquire sound scientific knowledge and be trained in classic and innovative topics in food technology and biotechnology. These technologies aim to highlight scientific considerations in processing and preservation by preventing microbial contamination and controlling biochemical changes in food and beverage components. Students will understand that food biotechnology is directly linked to fermentations and the effects of microorganisms on the final quality of the products produced. At the same time, they will recognize and relate biotechnology techniques to food manufacturing processes and business competitiveness.
Outline of course content
- Advanced food composition topics and their applications in Food Technology and Biotechnology
- Food Technology of Animal Origin (Classical and Modern Applications)
- Beverage Technology (Water, Wine, Spirits)
- Olive Oil Technology and Quality Parameters
- Food Biotechnology & Microbial Fermentations
- Application of Nanotechnology in Food Packaging