Czech

Not applicable.

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.

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

Not applicable.

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.

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.

1. Introduction to biotechnologies, history of biotechnology, raw materials for microbial biotechnology, microorganisms
2. Fundamental logic of biotechnological processes, up-stream processing, sterilization, basic cultivation strategies, kinetics of microbial processes, down-stream processing
3. Bioreactors and other equipment used in microbial biotechnologies
4. Measurement and regulation in biotechnological processes
5. Production of malt
6. Production of beer
7. Production of alcohols and alcoholic beverages
8. Production of wine
9. Production of acetic acid
10. Production of lactic acid
11. Industrial production of microbial biomass (baker´s yeasts and biomass for special purposes)

Not applicable.

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.

Credit: project
Exam: written test

Not applicable.

Not applicable.

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)

A.H.Rose and J. Stuart Harrison: The Yeats, Vol.5 - Yeats Technology. Academic press. London 1989. (CS)
F. Malík: Dobré víno. Polygrafia Bratislava 1994. (CS)
V.Krumphanzl a Z. Řeháček: Mikrobiální technologie. Academia, Praha 1987. (CS)