Subsidiary in Razgrad

Subsidiary in Razgrad
Erasmus ECTS Information Package
0254 Enzymology
ECTS credits: 7
Weekly workload: 3lec+0sem+3labs+0ps+ca
Assessment: exam
Type of exam: written
Department involved:
Department of Biotechnology and Food Technology
Subsidiary of the University of Ruse in Razgrad
Lecturers:
Assoc. Prof. Nasty Vasileva Ivanova, PhD, tel.: 084 611 012
Abstract:
The objective of Enzymology is to expand the knowledge of students about enzymes and to examine the basic
properties and action of enzymes which are used in practice. In addition, all aspects of the industrial usage of
enzymes in different branches of industry are studied in great detail. The major steps in microbiological
production of enzyme preparations are also dealt with. Finally, special attention is paid to advances in enzyme
application via immobilization.
Course content:
Properties, chemical characteristics and special features of enzymes. Production of enzyme preparations.
Immobilised enzymes. Application of enzymes in the baking industry, the spirits industry, the brewing industry,
in medicine, in the meat processing industry, in the canning industry, etc.
Teaching and assessment:
There are lectures, laboratory classes and a course assignment in this subject. Two tests are administered
which require students to answer theoretical questions. At the end of the semester students defend the reports
they have written in the laboratory classes. To have the semester validated, the student is required to attend at
least 50% of the lectures, 100% of the laboratory classes, to make the two tests, to defend the reports and to
submit the course assignment. Students with marks exceeding 5.00 (from the tests, the reports and the course
assignment may be exempt from part of the theoretical questions at the exam. The final grade is based on the
written exam.
0255 Technology of foodstuffs and fermented products
ECTS credits: 6
Weekly workload: 2lec+0sem+3labs+0ps+cw
Assessment: exam
Type of exam: written and oral
Department involved:
Department of Biotechnology and Food Technology
Subsidiary of the University of Ruse in Razgrad
Lecturers:
Assoc. Prof. Stanka Todorova Damyanova, PhD, tel.: 084 611 012
Abstract:
Technology of foodstuffs and fermented products aims at acquainting students with basic types of
biotechnological production in the food processing and fodder industries such as baking bread, production of
dairy products and cheese, pickles, sausages and meat products, manufacture of soya products and
beverages (beer, wine, spirits) and ensilage.
Course content:
Basic types of biotechnological products – foodstuffs and silage. Biotechnological methods of production of
food and silage. Bread and bakery products. Dairy products – butter, cream, yogurt, kefir (a fermented milk
drink). Production of cheese. Types of cheese. Characteristics of cheese. Technology of cheese production.
Sausages and meat products. Pickles and silage. Asian foodstuffs – soya and fish fermented products.
Biotechnological methods of production of beverages.
Teaching and assessment:
There are lectures, laboratory classes and a course assignment in this subject. Lectures are delivered taking
into consideration contemporary teaching methods. Care is taken to make the explanations clear and to provide
appropriate examples. Students are required to prepare carefully for the laboratory classes. They are asked to
write a report for each class. The report comprises review of the relevant theory, a description of the tasks that
have been completed, the findings and the results from the experiments and the conclusions. Students are
asked to do a course assignment based on the material taught at lectures. The exam comprises two parts – a
written and an oral exam. The written part consists of answering two theoretical questions or making a test and
then an interview with the lecturer follows.
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