Course info

The program is aimed at training specialists with competencies in the field of working with strains of microorganisms, the biotechnological process of obtaining a target food product by microbial synthesis; isolation and purification of food, and food quality control.

The aim of the program:

• the formation of professional competencies that ensure the performance of labor functions defined by the educational standard "Specialist in the technical control of product quality" and "Specialist in the field of food biotechnology";
• the development of the ability to organize activities in the field of biotechnological process to obtain food products as a result of microbial synthesis or biotransformation of the substrate;
• the development of the ability to control of the intermediate and / or the target product of microbial synthesis,
• the development of the skills to samle preparation and test foodstuffs.

A distinctive feature of this program is its practical orientation with the possibility of studying and applying in practice in biotechnological laboratories of food enterprises in accordance with the subject of the program. The program is aimed not only at studying laws, Government decrees, orders of Ministries, current requirements, and methods, but also at organizing the biotechnological process of obtaining a food product, its isolation, purification, and standardization.

Planned learning outcomes

As a result of mastering the program, the listener must will

know: 

• basic terms and their definitions, principles in the field of microbiology;
• the main stages of the production of a food product obtained by microbiological synthesis;
• classification and characteristics of the metabolism of a bacterial cell;
• the main activities of specialists and safety rules for working with microorganisms in the production of the target product by microbial synthesis.

be able to:

• organize and carry out work in the field of microbiological methods for determining the increase in biomass and optimizing the cultivation process;
• to carry out work on the preparation of equipment and premises for microbiological synthesis;
• optimize the biotechnological process of food production; organize and carry out work to control the yield of the target product throughout the entire technological process.

to have skills:

• information funds on technical regulation, food standardization, as well as bases of industrial strains;
• methods of isolation, sterilization, immobilization of microorganisms;
• methods of mathematical calculations when optimizing the biotechnological process;
• the basics of instrumental methods for controlling the yield of the target product and its purification;
• technique of samle preparation and analysis foodstuffs.

The program is compliance with professional standard (s):

• 40.010 "Specialist in technical control of product quality";
• 22.004 "Specialist in the field of food biotechnology".

1. MODULE 1: GENERAL MICROBIOLOGY (48 hours, 2.0 credit points)

• Topic 1. Microbiological laboratory and equipment;
• Topic 2. Introduction to microbiology;
• Topic 3. Method of identification bacteria (Practical part);
• Topic 4. Method of working with culture (Practical part).

2.MODULE 2: INTRODUCTION TO METABOLISM MICROORGANISM  (12 hours, 0.5 credit points)

• Topic 5. Isolation and Purification of Metabolic Products

3. MODULE 3: SAMPLE PREPARATION AND ANALYSIS FOODSTUFF (12 hours, 0.5 credit points)

• Topic 6. Sample preparation (practical part)
• Topic 7. Analysis foodstuffs (practical part)

4. ACCREDITATION (0,5 hours)

• Test

If necessary, the program can be adapted to the needs of the customer.

The duration of the program: 72 ac. hours.
Mode of conducting classes: 8 acad. hours a day.

Anna Chernova, 
PhD (Chemistry), Associate Professor,
Chemical egineering, Institute of Natural Resources, Tomsk Polytechnic University.
E-mail: apa2004@mail.ru; apa@tpu.ru