The aim of this course is to give basic information about food biotechnology, to give information about the use of traditional and modern biotechnological methods in the production of foodstuffs and food and plant and animal production, as well as the use of biotechnological methods in the production of raw materials and additives used for different purposes.

Introduction to biotechnology, Basic principles of biotechnology, Metabolism of microorganisms, Microbial growth and bioproduction kinetics, Biotechnological processes