Course detail

Bioprocess Engineering for Food Industry

FCH-DAO_BIPAcad. year: 2023/2024

Production of lactic acid, vinegar, amino acids, insulin, antibiotics, enzymes and baker's yeast.

Language of instruction

English

Mode of study

Not applicable.

Entry knowledge

Without restriction

Rules for evaluation and completion of the course

Oral examination
The course is taught through individual consultations on topics arising from the assignment of the doctoral thesis and presentation of selected topic.

Aims

To deepen the knowledge of selected industrial biotechnological and microbiological methods to deliver a variety of products in applied industries.
Theoretical knowledge of biotechnological processes used in food industry

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

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)
V. Kovacs, Antibiotics Miracles of Medicine, Gareth Stevens Publishing LLLP, 2016, ISBN 9781482461640 (EN)

Recommended reading

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)

Classification of course in study plans

  • Programme DPAP_FCH Doctoral 1 year of study, winter semester, compulsory-optional
  • Programme DKAP_FCH Doctoral 1 year of study, winter semester, compulsory-optional