Professional Certificate in Biotechnology for Raw Food Materials
-- ViewingNowThe Professional Certificate in Biotechnology for Raw Food Materials is a crucial course designed to equip learners with the latest biotechnological techniques for raw food processing. This program emphasizes the importance of food safety, sustainability, and the development of novel foods, resonating with the current industry demand for experts who can drive innovation in this sector.
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โข Introduction to Biotechnology for Raw Food Materials: Overview of biotechnology, its applications in raw food materials, and the importance of biotechnology in the food industry. โข Microbiology and Biochemistry of Raw Food Materials: Study of microorganisms present in raw food materials, their biochemical properties, and their role in food production. โข Molecular Biology Techniques in Biotechnology: Introduction to molecular biology techniques such as PCR, DNA sequencing, and gene cloning, and their applications in biotechnology for raw food materials. โข Genetic Engineering of Raw Food Materials: Study of genetic engineering techniques and their applications in modifying raw food materials for improved quality, safety, and nutritional value. โข Bioinformatics and Data Analysis in Biotechnology: Introduction to bioinformatics tools and techniques for data analysis in biotechnology, including sequence alignment, phylogenetic analysis, and gene expression analysis. โข Fermentation Technology for Raw Food Materials: Study of fermentation technology and its applications in food production, including the production of enzymes, organic acids, and biofuels. โข Biotechnological Interventions in Food Preservation: Introduction to biotechnological interventions in food preservation, including the use of bacteriophages, bacteriocins, and other natural preservatives. โข Regulations and Ethical Considerations in Biotechnology for Raw Food Materials: Overview of regulations and ethical considerations in the use of biotechnology in raw food materials, including food safety regulations, labeling requirements, and public perceptions.
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