Bioprocesses in the Food Industry

Unit Operations, Transport Phenomena, Microbiology, Chemistry

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). It is also intended that the student develops critical skills in the application of acquired theoretical and practical knowledge and the ability to collect and select relevant information in the topics covered. 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. In this context, it is intended tha students be able to: 

1. Modeling bioprocesses in the food industry, with some degree of complexity that allow to describe the reality of a biotechnological process and to predict the evolution of its state variables. Study the influence of some parameters on the behavior and control of the system. 2. Domain and application of laboratorial techniques for monitoring biotechnological processes applied to food production by fermentation and discussion of their results as a way to explain the occurred phenomena. 3. Ability to lead and work as a team. Take the initiative to prepare the work to be developed in the practical class, and later discuss it with the group’s members, optimizing its planning and execution. 4. Communication skills. Promotion of debates among group members in a reasoned manner and consistent with the topics covered. Preparation of scientific and technical reports of practical work and proposed activities.

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, among others).

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

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

NAO

Fonseca MM, Teixeira JA (2007) Reactores Biológicos – Fundamentos e Aplicações, Lidel – edições técnicas, lda., Lisboa

McNeil B and Harvey LM (2008) Practical Fermentation Technology, John Wiley & Sons, Ltd. England

Najafpour GD (2007) Biochemical Engineering and Biotecnology, 1st ed, Elsevier, The Netherlands

Hutkins RW (2006) Microbiology and Technology of Fermented Foods, 1st ed, Blakwell Publishing, Iowa

Doran PM (2004) Bioprocess Engineering Principles. Elsevier – Academic Press.

Shuler ML, Kargi F (2001) Bioprocess Engineering – Basic Processes, 2nd ed, Prentice Hall, New York

Lee J (2001) Biochemical Engineering, Department of Chemical Engineering of Washinton State University Pullman, WA

Stansbury PF, Whitaker A and Hall SJ (1995) Principles of Fermentation Technology, 2nd ed, Hutterword Heinemann, London

Bailey JE (1986). Biochemical Engineering Fundamentals, McGraw Hill.

Complementary references

Henriques M (2020) Protocolos das aulas práticas de Bioprocessos na Indústria Alimentar, Mestrado em Engenharia Alimentar, Escola Superior Agrária, Instituto Politécnico de Coimbra, Coimbra