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Prerequisite: 24783 eller 24210
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Recommended semester: 6th or 8th semester
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Scope and form: 14 weeks - 28 lections (2x35 min),
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Examination: Written exam (13-scale)
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| Contact person: | Peter Ruhdal Jensen, Building 301, Tel. +45 4525 2510, email imprj@pop.dtu.dk |
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Department: Department of Microbiology
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Aim: To provide sufficient insight into the molecular biology and physiology of microorganisms to enable the students to design strategies for genetic engineering and optimization of microorganisms used in food fermentation.
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Contents: An introduction is given to the methods of molecular biology and the use of these in the context of food technology. The physiology of the microorganisms, and the genetic regulation here of, is illutrated through examples relevant to food technology. The course will focus on strategies for the optimization of microbial processes and the quantitative aspects here of. An introduction is given to the bio-mathematical tools, Metabolic Control Analysis and Computer Modeling of cellular metabolism.
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