Course detail
Bioprocess engineering for food industry
FCH-DAO_BIPAcad. year: 2021/2022
Production of lactic acid, vinegar, amino acids, insulin, antibiotics, enzymes and baker's yeast.
Language of instruction
English
Mode of study
Not applicable.
Guarantor
Learning outcomes of the course unit
Theoretical knowledge of biotechnological processes used in food industry
Prerequisites
Without restriction
Co-requisites
Not applicable.
Planned learning activities and teaching methods
The course is taught through participation in selected lectures and consultations on topics arising from the assignment of the doctoral thesis
Assesment methods and criteria linked to learning outcomes
Oral examination
Course curriculum
Application of fermentation processes.
Bioprocess products.
Production of lactic acid.
Production of vinegar.
Production of amino acids and insulin.
Production of antibiotics.
Production of enzymes.
Production of baker´s yeast.
Bioprocess products.
Production of lactic acid.
Production of vinegar.
Production of amino acids and insulin.
Production of antibiotics.
Production of enzymes.
Production of baker´s yeast.
Work placements
Not applicable.
Aims
To deepen the knowledge of selected industrial biotechnological and microbiological methods to deliver a variety of products in applied industries.
Specification of controlled education, way of implementation and compensation for absences
The course is taught through individual consultations on topics arising from the assignment of the doctoral thesis and presentation of selected topic.
Recommended optional programme components
Not applicable.
Prerequisites and corequisites
Not applicable.
Basic literature
V. Kovacs, Antibiotics Miracles of Medicine, Gareth Stevens Publishing LLLP, 2016, ISBN 9781482461640 (EN)
G. Brahmachari, Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial , Applications, , Academic Press, 2016, ISBN 9780128037461 (EN)
A. Kovalcik, Bioprocess engineering for food industry, e-learning course, 2020, FCH BUT Brno (EN)
G. Brahmachari, Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial , Applications, , Academic Press, 2016, ISBN 9780128037461 (EN)
A. Kovalcik, Bioprocess engineering for food industry, e-learning course, 2020, FCH BUT Brno (EN)
Recommended literature
B. K. Lydersen, N.A D´elia, K.L. Nelson Bioprocess engineering: systems, equpment and facilities, J. Willey, new York, 1994 (EN)
G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York (EN)
G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York (EN)
Classification of course in study plans