- free € 0,- for all
- Start date07.10.2019
- available untilunlimited
- 7 week(s)1 hour(s)/week
- Michael Murkovic
- License CC BY
General information about the course
The iMoox-course Food Biotechnology is a mandatory preparative course
for the correspondent lecture of the master study program Biotechnology
at Graz University of Technology. This course gives an overview of the
most common processes that are used for food manufacturing.
- Module 1: Food fermentations
- Module 2: Alcoholic fermentation
- Module 3: Acetic acid fermentation
- Module 4: Yoghurt production
- Module 5: Vegetables fermentation
- Module 6: Enzymes for food production
- Module 7: Mushrooms
Basic knowledge of biochemistry and microbial metabolism is expected.
Note: This MOOC is available publicly and free.
This MOOC is also offered as part of the lecture "Food Biotechnology", which is provided at Graz University of Technology (TU Graz). As a prerequisite to attend the lecture it is necessary to be registered at TU Graz. In this case no additional registration for the course is necessary and the login is with your eduID. Each module includes a self-assessment. For a positive evaluation of the MOOC it is necessary to finish all the modules with 75 % correct response.
Certificate of Participation
For actively participating in the course you will receive an automatic confirmation of participation (certificate) which includes your username, the course title, course duration as well as the hours required to complete the course. We want to point out that this certificate merely confirms that the user answered at least 75% of the self-assessment questions correctly.
This work is licensed under a Creative Commons
Michael Murkovic has studied Technical Chemistry at Graz University of Technology and specialized in the field of biotechnology. After finishing his PhD he was post doc at ETH Zürich and was later employed by an industrial antibiotics producer in the R&D department. In 1993 he became a member of staff of Graz University of Technology in the field of Food Chemistry. His main research interest is in the formation of carcinogenic compounds during heating of foods.