2314339 PROC FOOD BIOT LAB
| Course Number | 2314339 | |
|---|---|---|
| Course Credits | 1 (0-3-0) | |
| Course Abbrviation | PROC FOOD BIOT LAB | |
| Course Title (TH) | ปฏิบัติการกระบวนการเทคโนโลยีชีวภาพทางอาหาร | |
| Course Title (EN) | PROCESSING IN FOOD BIOTECHNOLOGY LABORATORY | |
| Responsible Unit | Department of Food Technology/Faculty of Science | |
| Type of Course | International Course | |
| Semester | Intl 2nd semester | |
| Academic Year | 2024 | |
| Course Coordinator | ||
| Measurement Method | ||
| Type of Course | Semester Course | |
| Course Condition | COREQ 2314336 | |
| Course Status | Elective Prescribed Course | |
| Instructors / staffs | ||
| Enrollment conditions | None | |
| Degree level | Bachelor | |
| Related curricular | Bachelor of Science in Biotechnology (2562) | |
| Bachelor of Science in Biotechnology (2567) | ||
| Course description (TH) | การผลิตสารเมแทบอไลต์ปฐมภูมิและการวิเคราะห์ปริมาณ การวิเคราะห์นํ้าเสีย การ หาค่าสัมประสิทธิ์การถ่ายโอนมวลออกซิเจนในนํ้า การสกัดสารจากพืชและการทํา ให้บริสุทธิ์ การผลิตสารเมตาบอไลท์ทุติยภูมิ และทําให้บริสุทธิ์ การผลิตพอลิแซคคาไรด์ สุขาภิบาลโรงงานอาหาร | |
| Course description (EN) | 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. | |
| Curriculum mapping | CU-1.1: Behavioral Objectives Possessing well-rounded knowledge | |
| / | CU-1.2: Possessing in-depth knowledge | |
| CU-2.1: Being moral and ethical | ||
| CU-2.2: Having an awareness of etiquette | ||
| / | CU-3.1: Being able to think critically | |
| CU-3.2: Being able to think creatively | ||
| / | CU-3.3: Having skills in problem solving | |
| / | CU-4.1: Having professional skills | |
| / | CU-4.2: Having communication skills | |
| CU-4.3: Having skills in information technology | ||
| CU-4.4: Having mathematical and statistical skills | ||
| CU-4.5: Having management skills | ||
| CU-5.1: Having an inquiring mind | ||
| CU-5.2: Knowing how to learn | ||
| CU-5.3: Having leadership qualities | ||
| CU-5.4: Maintaining well-being | ||
| CU-5.5: Being community-minded and possessing social responsibility | ||
| CU-5.6: Sustaining Thainess in a globalized world | ||
| subPLO1.1 Explain biotechnology knowledge in practice. | ||
| / | subPLO1.2 Analyze biotechnology knowledge in practice. | |
| subPLO1.3 Apply biotechnology knowledge in practice. | ||
| / | PLO2 Employ biotechnology-related technology and scientific tools. | |
| PLO3 Communicate effectively in English within the Biotechnology field | ||
| PLO4 Demonstrate behavior that aligns with ethical principles, moral values, and professional ethics. | ||
| PLO5 Demonstrate social responsibility, courage, and creativity. | ||
| Course learning outcome (CLO) | 1. | |
| 2. | ||
| 3. | ||
| 4. |
| # | Date | Time | Learning content | Instructor | CLO | Remark |
|---|---|---|---|---|---|---|
| 1 | Introduction to the laboratory and Basic practice in Food Biotechnology Laboratory | • | ||||
| 2 | Introduction to the laboratory and Basic practice in Food Biotechnology Laboratory | • | ||||
| 3 | Introduction to the laboratory and Basic practice in Food Biotechnology Laboratory | |||||
| 4 | Introduction to the laboratory and Basic practice in Food Biotechnology Laboratory | |||||
| 5 | Primary metabolite production : alcoholic production | |||||
| 6 | Primary metabolite production : alcoholic production | |||||
| 7 | Primary metabolite production : alcoholic production | |||||
| 8 | Primary metabolite production : alcoholic production | |||||
| 9 | Plant extraction, purification and bioactivity determination | |||||
| 10 | Plant extraction, purification and bioactivity determination | |||||
| 11 | Plant extraction, purification and bioactivity determination | |||||
| 12 | Plant extraction, purification and bioactivity determination | |||||
| 13 | Plant extraction, purification and bioactivity determination | |||||
| 14 | Plant extraction, purification and bioactivity determination | |||||
| 15 | Secondary metabolite production : bacteriocin production | |||||
| 16 | Secondary metabolite production : bacteriocin production | |||||
| Secondary metabolite production : bacteriocin production | ||||||
| Secondary metabolite production : bacteriocin production | ||||||
| Secondary metabolite production : antimicrobial compound production/ bioactivity assay | ||||||
| Secondary metabolite production : antimicrobial compound production/ bioactivity assay | ||||||
| Secondary metabolite production : antimicrobial compound production/ bioactivity assay | ||||||
| Secondary metabolite production : antimicrobial compound production/ bioactivity assay | ||||||
| Soy protein precipitation and processing | ||||||
| Soy protein precipitation and processing | ||||||
| Freeze concentration | ||||||
| Freeze concentration | ||||||
| Sanitation in food processing (swab test and personal hygiene) | ||||||
| Sanitation in food processing (swab test and personal hygiene) | ||||||
| Waste water determination (BOD) | ||||||
| Waste water determination (BOD) |
| Teaching/learning media | slides, video, white board and hand outs | ||
| Communication channels / LMS | |||
| Type | Channel identifier / URL | Remarks | |
| Learning Management System (LMS) | |||
| Assessment method | Level of assessment | Related CLO | Percentage |
| Lab report | 30% | ||
| Attendance | 30% | ||
| Final examination | 40% | ||
| Grading | Grading System | Letter Grad (A-F) | |
| Grading method | Criterion-referenced Grading (อิงเกณฑ์) | ||
| Minimum Passing Level (MPL) | 50 | ||
| Reading list | |||
| Type | Title | Remarks | |
| Text book | Goldberg, B. 1997. Handbook of Downstream Processing. Springer Dordrecht. | None | |
| Text book | Matei, F. (2017). Chapter 14 - Technical Guide for Fruit Wine Production. In Science and Technology of Fruit Wine Production. M. R. Kosseva, V. K. Joshi and P. S. Panesar. San Diego, Academic Press: 663-703. https://doi.org/10.1016/B978-0-12-800850-8.00014-4 | None | |
| Text book | Guo, J. and X. Q. Yang (2015). Chapter 11 - Texture modification of soy-based products. In Modifying Food Texture. J. Chen and A. Rosenthal, Woodhead Publishing: 237-255. https://doi.org/10.1016/B978-1-78242-333-1.00011-5 | None | |
| Course evaluation | Course evaluation system | myCourseVille | |
| Details of improvement from previous evaluation | – | ||
| Course quality control | Responses to complaints / petitions from students | Directly to the instructor |