Plant & Food Biotechnology

Lehrinhalte
  • 1. Introduction
    - Sustainability and indicators and Food system
    2. Substrate
    - Plant biotechnology
    3. Food Supply Chain
    - Innovation
    4. Microorganism
    - MO used in fermented food and reservation Methods
    5. Fermentation
    - Monitoring & Modelling
    6. Functionality
    - Technological point of view and Nutrition point of view