Center for food biotechnology and microbiology provides courses in Biochemistry, Food Chemistry, Food Microbiology, and Food Technology.
Please see https://studiegids.ugent.be/2020/NL/GC/O/BACH/OBFOTE/OBFOTE.html for more information on the courses
- Introduction to biochemistry: biomolecules (BA1)
- The course provides insights into the basic concepts of the structures of biomolecules and the relation between structure and function of these molecules. It also provides insights into the basic concepts of enzyme kinetics.
- Modern aspect of Foods (BA2)
- This course introduces students to the basic concepts of food science: composition of foods, food fermentation, food safety, food quality, food additives, food preservation, functional foods, and the relationship between food and environment.
- Food Chemistry (BA3)
- Food chemistry deals with the study of the chemical, biochemical and physicochemical processes involved in agricultural raw materials and in foodstuffs, and during the transformation of agricultural raw materials into derived products. This knowledge is essential for students who want to specialize further as a MSc in Food Technology or MSc in Food Science and Nutrition.
- Food Technology (BA3)
- The most important unit operations applied in the food industry are discussed. In particular attention is paid to the influence of applied unit operations on food quality in a wide sense.
- Experimental food biochemistry (BA3)
- Experimental food biochemistry focuses on the study of major food proteins. The course teaches theoretical knowledge and practical skills for isolation, purification and characterization of proteins. This knowledge is highly recommended for students who want to further specialize in graduate studies related to Food Science, Nutrition, and Food Technology.
- Food microbiology and preservation (BA3)
- The objective is to obtain a basic knowledge about the microbial aspects of food preservation, food spoilage and food safety. Based on the elementary knowledge of general microbiology, biochemistry and molecular biology, the microbial aspects of food products are discussed.
- Technology of plant-based products (BA3)
- This product focused course deals with the technologies applied in the processing and preservation of vegetable products. Knowledge of general food technology, food chemistry and food microbiology is applied on plant-based food products. Attention is paid to the study of the raw material, processing and preservation techniques, and quality aspects of the final product.