Food biotechnology is the application of advanced biotechnological techniques to the production and processing of food products including food ingredients and food additives.
Food Biotechnology Courses
Required Elective Courses
2314335 PROCESSING IN FOOD BIOTECHNOLOGY I
Process operation in food biotechnological industries: locations, processes, facilities, raw materials, infrastructures, waste water and waste materials, mass transfer in bioreactor, process scale-up, contamination control in biotechnological processes, food plant sanitation and safety and regulations related to biotechnology processes in industrial scale.
2314336 PROCESSING IN FOOD BIOTECHNOLOGY II
Statistical process control, artificial intelligence; process design; downstream process: drying , freezing, heating, irradiation, separating and related equipment; packaging.
2314339 PROCESSING IN FOOD BIOTECHNOLOGY LABORATORY
Production and quantitative analysis of primary metabolites, wastewater analysis, determination of oxygen mass transfer coefficient in water; extraction and purification of plant extracts, production and purification of secondary metabolites, production of polysaccharide; food plant sanitation.
2314375 BIOLOGICAL CHEMISTRY FOR BIOTECHNOLOGY
Occurrence, chemistry, and importance of biological active substances to biotechnology; fermentation and enzyme technology; chemistry and biosynthesis of secondary metabolites; separation and purification; methods of structure determination.
2314435 BIOTECHNOLOGY FOR FOOD INDUSTRY
Application of biotechnology in food industries: seasonings industry, alcoholic beverage industry, food packaging industry, starch processing industry by using enzymes, bacterial polysaccharide industry.
2314572 FOOD PRODUCT DESIGN
Basic concepts of systematic food products and process, identification of modeling system, modeling and optimization for both food formulation and process.
2314573 APPLIED FOOD MICROBIOLOGY
In-depth study the roles microorganisms play in food industrial and biotechnological processes; importance microorganisms in the safety and production of foods; current situation on food poisoning microorganisms and update methods of food poisoning/food-borne disease investigation and control.