Bioprocesses in the Food Industry

Is recommended basic knowledge of microbial growth kinetics and material balances.

Classes have a theoretical exposition of the syllabus; the resolution of applied exercises; the practical execution of lab projects (installation and monitorization of bioprocesses and bioproducts). Tutorial time is offered to the students to support the understanding of the material taught in class and preparation for the various exams.

The goal of this course is to integrate biophysical and biochemical phenomena applied to bioprocess engineering into the food industry. It is intended that students recognize the bioreactor as a fundamental part of bioprocesses in the food industry. Understands and applies the essential concepts and mechanisms to the operation and design of these systems. Collect and use the relevant information about bioprocesses, bioproducts and related foods, for selecting the systems, the procedures and set the most appropriate conditions for specific situations. Identify and apply control strategies to predict operational yields in bioprocesses.

1. Stoichiometry of the cellular growth. 2. Microbial kinetics: product formation (primary and secondary), substrate consumption (for cell biomass maintenance, growth and product formation) and inhibition. 3. Introduction to bioreactors: batch, fed-batch and continuous. 4. Mass transfer applied to the preliminary design of bioreactors. 5. Cell immobilization systems. Advantages and disadvantages. 6. Conventional and non-conventional applications of bioprocesses: case studies with applications in the food industry: fermentative processes with acid and alcohol production (eg baker’s yeast production, bread, yogurt, kefir, philadelphia-type cheese, fermented butter, vinegar and pickles).

• - Componente Prática - 40.0%
• - Teste Escrito individual - 60.0%

• - Exame Prático - 40.0%
• - Exame Escrito - 60.0%

NAO