Modules

Module 1: Quality control of biotechnological products

• Types of quality control and quality characteristics for different biotechnological products; 
• Control of organoleptic and basic  physico-chemical characteristics of biotechnological products; 
• Methods for determination of essential nutrients and macro- and microelements in food stuff ; 
• Xenobiotics of chemical and biological origin in foodstuff and methods of their determination; 
• Quality control of specific biotechnological products (yeasts, starters, beer, wine, bread, dairy products);
• Final Test;

Module 2: Processes and Methods in Food Biotechnology

• Areas of food biotechnological manufacturing (Bakery, confectionery, fermenting, yeast, alcohol, dairy, meat and fish processing industries. Production of food additives);
• Types of biotechnological processes and products; Metabolic engineering processes; 
• Biocatalysis in Food Biotechnology; 
• Alcoholic Beverages Manufacturing (Beer, Wine, Mead, Sider); 
• Plant Raw Materials Biotechnological Processing and the Methods of Final Desired Products Characterization;
• Final Test;