Sustainable Food Management


Integrated course, 2.00 ECTS


Course content

• Aminoacids and analysis of aminoacids using HPLC
• Peptide bonds, protein structure
• Functions of proteins
• Enzymatic cleaning, chromatography
• Transport through membranes

Learning outcomes

Students will obtain an overview of the molecular structure of microorganisms (bacteria, archaea, fungi and viruses), the reproduction and growth of microorganisms, fundamental processes of microbial metabolism, as well as select microorganisms. Upon completion of the course students should have acquired grounding in microbiological work techniques. Further, they have knowledge about ingredients of food, their biochemical functions, the synthesis and decomposition in cells as well as katabolism and anabolism.

Recommended or required reading and other learning resources / tools

Literature will be announced at the beginning of the course.

Mode of delivery

Integrated course

Prerequisites and co-requisites

Module Fundamentals of Chemistry and Metrology

Assessment methods and criteria

Module exam