The course is a concise and summary description of methods, processes and technologies utilization of living microorganisms, or plant or animal cells for industrial production of products with applications in food, such as single cell protein and mycoprotein, enzymes, the microbial polysaccharides, polysaccharides, organic acids, vitamins, pigments, microbial fat, and other biotechnological products produced through microbial fermentation. In addition the course covers the applications of biocatalysis, i.e. the use of immobilized enzymes or cells for production of products or the production of food from tissue culture, such as laboratory meat. In the context of the course, a reference is first made to the types and metabolism of cells that they are used in biotechnology, in the conditions that affect the progress of a fermentation or culture cells, fermentation strategies, types of bioreactors, kinetics of industrial fermentations, the methods of enzyme immobilization and finally the applications of biotechnological products in food industry.

Upon successful completion of the course, the student will be able to:

• Recognizes the differences between different types of cells (microbial, plant, animal) used in biotechnology, and different nutritional needs them or different requirements for their development.
• Perceives the influence of environmental, nutrient substrate, or others parameters of a fermentation in the production of biotechnological products.
• Become familiar with different fermentation strategies and microbial kinetics fermentations
• Be aware of the risks to human health due to foodborne pathogens and the ways to prevent or deal with them.
• Knows the types and the role of probiotic microorganisms in science and technology (fermented) foods
• Knows and distinguishes the types of bioreactors for microbial fermentations, cell cultures or biocatalysis and how they work.
• Knows which are the main biotechnology products that find application in food science and technology, from which microorganisms or which cell types are produced, and what parameters determine their efficient production
• Knows the possible uses of enzymes or cells in biocatalysis and methods immobilization of enzymes or cells to produce biocatalysis products.
• Knows some modern forms of tissue culture for food production such as laboratory meat