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Course Detail

Degree
Bachelor
Standard Academic Year
Bachelor 4th year
Course delivery methods
face-to-face
Subject
Biological sciences
Program
School
Faculty of Biology and Biotechnology
Department
Campus
Timiryazev
Classroom
Course Offering Year
Course Offering Month
September - December
Weekday and Period
Capacity
Credits
3
Language
English
Course Number
1B227

Microbiology of Fermented Productions Al-Farabi Kazakh National University

Course Overview

The aim of the course is to introduce students with fundamental concepts about knowledge, theory and practice for a variety of commercially-important microorganisms of fermented food products and ingredients, from a technical perspective.

Learning Achievement

The student will be able to demonstrate a fundamental understanding of food fermentation science and technology knowledge and principles

Competence

Course prerequisites

Microbiology, Basics of biotechnology, Processes and apparatus

Grading Philosophy

Exams (25%), Activity in classromm (75%)

Course schedule

Week1: Origin and History of Food Fermentations Week2: Review of fermentation microbiology and biochemistry Week3: Microorganisms used in Fermentation Biotechnology and Microbiology.

Course type

Online Course Requirement

Instructor

Omirbekova Anel Adilevna

Other information

Al-Farabi Kazakh National University

Site for Inquiry

Please inquire about the courses at the address below.

Contact person: omirbekova_anel@mail.ru