Course detail

Biotechnology I

FCH-BCO_BIT1Acad. year: 2009/2010

Theoretical fundamentals of fermentation technologies. Biotechnology of primary metabolites. Microorganisms. Raw materials. Biosynthesis of alcohols. Ethanol and products containing ethanol. Production of malt and beer. Production of wine. Industrial production of ethanol. Bioethanol. Production of spirits. Glycerol and its microbial production. Acdeton-butanol fermentation. Industrial production of microbial biomass.(baker´s yeasts and biomass for special purposes). .

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 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 successfully pass several credit tests oriented to microbiology and biochemistry of industrial microorganisms (seminar demands). Examination requires good results from all tested technologies (written and oral).

Course curriculum

1.Theoretical fundamentals of fermentation technologies.
2.Biotechnology of primary metabolites.
3.Microorganisms.
4..Raw materials.
5.Biosynthesis of alcohols.
6.Ethanol and products containing ethanol.
7.Production of malt and beer.
8.Production of wine.
9..Industrial production of ethanol.
10..Bioethanol.
11.Production of spirits.
12.Glycerol and its microbial production.
13.Acdeton-butanol fermentation.
14.Industrial production of microbial biomass.(baker´s yeasts and biomass for special purposes). .

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

Students are tested from the knowledge in seminars by means of short tests. Successfully writtent examination test is prerequisite for acceptance to oral exam.

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

Exercise

26 hod., compulsory

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.