Course detail

Biotechnology I

FCH-BCO_BIT1Acad. year: 2012/2013

History of fermentation technology. Microorganisms and substrates for fermentation production. Malting and brewing. Production of baker's yeast. Winery. Production of alcohol and spirits. Production of fermented meat and dairy products. Production of vinegar.

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

prof. Ing. Michal Rosenberg, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Acquired knowledge is a basis for process optimization, measurement and process control. Seminar makes link with lectures in terms of integration of knowledge from microbiology, biochemistry, chemical and biochemical engineering. A more detailed solution of selected technology helps students to understand technology and its design (balance of raw materials, water, air, heat, nutrients etc.).

Prerequisites

Good knowledge of microbiology of yeasts and bacteria including their metabolism. Basic knowledge of cultivation techniques, bioengineering principles of industrial fermentations ( esp. process kinetics, material and energy balance). Basis of sanitation in the fermentation industry.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Assesment methods and criteria linked to learning outcomes

Students must prepare and successfully defend a credit project in the field of biotechnology. A good knowledge of all the discussed technologies is required for the written test.

Course curriculum

1) History of biotechnology
2) The raw materials for fermentation processes
3) Production and types of malt
4) Production of beer
5) Production of alcohol
6) Bioethanol
7) Production of wines
8) Natural sweet wines and dessert
9) Sparkling wines
10) Production of fermented spirits
11) Production of Unleavened spirits
12) The production of baker's yeast
13) Fermented milk products
14) Fermented meat products
15) Production of vinegar

Work placements

Not applicable.

Aims

The aim of the course on Biotechnology I is to give students the main information about the basic principles of biotechnologies, their unit operations and equipment. Biotechnology I contains mainly technologies based on yeast cell – brewing, malting, production of baker´s yeasts and other microbial biomass, production of wine, fermentation production of ethanol and alcoholic beverages.

Specification of controlled education, way of implementation and compensation for absences

Credit: project
Exam: written test

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Kadlec P. a kol. Technologie potravin II, Skripta VŠCHT Praha, 2002 (CS)
Rychtera m., Uher J., Páca J.: Lihovarství, drožďarství a vinařství. VŠCHT Praha 1991. (CS)

Type of course unit

Lecture

26 hod., optionally

Teacher / Lecturer

Ing. Mgr. Libor Babák, Ph.D., MBA

Guided consultation in combined form of studies

65 hod., optionally

Teacher / Lecturer

prof. Ing. Michal Rosenberg, Ph.D.

Exercise

26 hod., compulsory

Teacher / Lecturer

Ing. Mgr. Libor Babák, Ph.D., MBA