Project Biotech, Biodata & Pharma

Department

Bachelor's program Biotechnology & Food Engineering

Course unit code

BLT_BA_5_6

Number of ECTS credits allocated

Name of lecturer(s)

Mag. Nußbaumer Carmen, PhD, Steiner Thomas, BSc MSc, Challandes Lydia

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

- Madigan, M.T., Martinko, J.M., Parker, J.: Mikrobiologie, Pearson, 2015.
- Fuchs, G.: Allgemeine Mikrobiologie, Thieme-Verlag, 2014.
- Storhas, W.: Bioverfahrensentwicklung, Wiley-VCH, 2006.
- Wink, M.: An introduction to molecular biotechnology, Wiley-VCH, 2006.
- Thieman, W. and Palladino M.: Introduction to Biotechnology, Pearson, 2013.
- Renneberg, R.: Biotechnologie für Einsteiger, Springer Spektrum, 2012
- Lee, B.H.: Fundamentals of Food Biotechnology, Wiley, 2014
- Berk, Z. : Food process engineering and technology. 2009
- Figura, L. O.: Lebensmittelphysik. Physikalische Kenngrößen, Messung und Anwendung ; mit 195 Tabellen. Springer, 2006
- Schuchmann, H. P.: Lebensmittelverfahrenstechnik

- International peer-reviewed journals like: LWT- Food Science and Technology, Trends in Food Science & Technology, Journal of Food Protection, International Journal of Food Microbiology, Comprehensive Reviews in Food Science and Food Safety, Nature Biotechnology, Trends in Biotechnology, BMC Biology, …- A. Varnam, J.M. Sutherland. (1994): Beverages - technology, chemistry and microbiology. Springer. ISBN: 978-1-4615-2508-0
- J. Hamatschek. (2016): Lebensmitteltechnologie: Die industrielle Herstellung von Lebensmitteln aus landwirtschaftlichen Rohstoffen. UTB. ISBN: 978-3-825-24342-5
- J. Krämer, A. Pragne. (2016): Lebensmittel-Mikrobiologie. UTB. ISBN: 978-3-825-24658-7
D. Steen, P.R. Ashurst . (2006). Carbonated Soft Drinks: Formulation and Manufacture. Wiley-Blackwell. ISBN: 978-1-4051-3435-4
- R.W. Hutkins. (2006): Microbiology and Technology of Fermented Foods. Wiley-Blackwell. ISBN: 978-0-8138-0018-9
- P.R. Ashurst. (2016). Chemistry and Technology of Soft Drinks and Fruit Juices, 3rd Edition. Wiley-Blackwell. ISBN: 978-1-4443-3381-7
- M. Shachman. (2004). The Soft Drinks Companion: A Technical Handbook for the Beverage Industry. CRC Press. ISBN: 978-0-8493-2726-1
- G.W. Fuller. (2011). New Food Product Development: From Concept to Marketplace, Third Edition. CRC Press. ISBN 978-1-4398-1864-0

Level of course unit

Bachelor

Year of study

Fall 2025

Semester when the course unit is delivered

Language of instruction

English

Learning outcomes of the course unit

The students are able to integrate and apply their knowledge of process engineering, microbiology, chemistry, biochemistry and molecular biotechnology, acquired in previous modules, to technical processes. By examining relevant case studies, students acquire a well-founded
understanding of the relevant steps for planning processes of biotechnology. Including practical tasks, the course teaches students how to select appropriate methods and prepare their application in the laboratory as well as at the scale of industrial production. Provided with detailed instruction, the students are additionally able to independently implement the essential components of technical and business process planning.

Course contents

Conception and preparation of a biotechnological process following the steps below:
• Select a product
• design an appropriate system for expression of the product
• Plan steps necessary for further processing and/or
Conception:
• Select a product
• Select an appropriate raw material and process
• Select appropriate unit operations
• Implement the process in the laboratory

Planned learning activities and teaching methods

The course comprises an interactive mix of lectures, lab simulations, discussions and individual and group work.

Work placement(s)

none

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