Microbiology and Biotechnology Foods – Industrial Fermentations

In the first part of the course dealt with in bioreactors ferment intermittent work and continuous bioreactors. Immobilization of enzymes and methods of restraint. Properties of immobilized cells. Inhibition of enzyme activity by pH. Effect of temperature-Off enzymes. Description of different types of bioreactors (fermenters free cells, immobilized cells, enzymes). Bioreactors operation (sterilization, ventilation, the problem of foaming). Production processes cell products. Enzymatic bioreactors (intermittent work, a continuous, plug flow). In the second part of the course a description of the microbial flora of foods is given. Specifically, the course focuses on the presence, occurrence of emerging pathogens in foods, such as Listeria, Salmonella spp., etc. Also explanation between food-borne and food viral infections is outlined with selected examples. During the course suggested handling and control measures of handling foods safely are presented.

Objectives

The course aims: a) firstly understanding the operation of various types of bioreactors. After completing the teaching of the course the graduate student is expected to gain knowledge about technologies applied for the operation of bioreactors and individual technological applications, specific in each case and b) secondly introducing students to the key areas of Safety and Hygiene of Foods.

Prerequisites

Monitoring the postgraduate course Advanced food processing and preservation courses.

Syllabus

1. Fermentation processes in bioreactors. 2. Different types of bioreactors and their operation to produce products. 3. Microbial flora of foods 4. Food-borne and food viral infections 5. Selected examples of the presence of pathogens in foods 6. Controls ans Measures against food-borne and food viral infections.