Study Programmes

Fermentations of food of plant and animal origin.

Bioactive compounds produced during fermentation (for example bioactive peptides and their action)

Starter cultures and their characteristics.

Microbial production of food additives.

Genetic modified food.

Requirements for enrolment:

Knowledge from subjects:  Biochemistry, Introduction in biotechnology, Microbiological and molecular practicum

Terms of Prerequisites:

Written examination

- attending practicals

Exam:

passed written examination

completed seminar and attending seminar