بيوتكنولوجيا غذائية

Bioengineering (Subject 2, UEF1.5.2), Semester 5, Food Biotechnology

This fundamental, compulsory course introduces students to industrial microbiology and the operation of bioreactors. It covers the industrial practice of fermentation and how culture processes vary. Students learn how microbial strains are used to biosynthesise valuable products such as vaccines, antibiotics, enzymes, single-cell proteins, yeasts and cheeses. They also learn how wild strains are optimised through culture conditions and mutagenesis to maximise metabolite production, and how metabolites are isolated and purified.