Course detail

Biotechnology I

FCH-BCO_BIT1Acad. year: 2014/2015

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

doc. Ing. Jiřina Omelková, CSc.

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

The course uses teaching methods in form of Lecture - 2 teaching hours per week, seminars - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

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.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

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

Exercise

26 hod., compulsory

Teacher / Lecturer

doc. Ing. Jiřina Omelková, CSc.

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Jiřina Omelková, CSc.

VUT

Faculties

University Institutes

Parts

Biotechnology I

Type of course unit