The course aims at:
a) providing knowledge of the Principles of the Microbial Biotechnology, the Fermentation Technology and the Bioprocesses.
b) providing knowledge and expertise in microbial (principally) and enzymatic (to lesser extent) processes implicated with the White Biotechnology and the Food Technology.
c) the acquisition of competencies concerning how microbial cells, enzymes and bioreactors function and how biotechnological products are recovered.
d) finally the development of the ability of the person to successfully perform calculations concerning the various studied bioprocesses related with the Food Technology and the White Biotechnology.