Course detail

Biotechnology I

FCH-BCO_BIT1Acad. year: 2010/2011

Biotechnology history, raw material for fermentation processes, malting, brewing, wine and alcohol production, yeast production, fermented meat and dairy products, vinegar production.

Language of instruction

Czech

Number of ECTS credits

6

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 complete semestral projekt oriented to biotechnology. Examination requires good results from all tested technologies (written and oral).

Course curriculum

1) Biotechnology history
2) Raw material for fermentation processes
3) Malting
4) Brewing
5) Wine and alcohol production
6) Yeast production
7) Fermented meat and dairy products
8) Vinegar production

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

Seminary: Credit for the project and seminar attendance (full-time study)
Lecture: exam (written + oral)

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Rychtera m., Uher J., Páca J.: Lihovarství, drožďarství a vinařství. VŠCHT Praha 1991. (CS)
Kadlec P. a kol. Technologie potravin II, Skripta VŠCHT Praha, 2002 (CS)

Recommended reading

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

Classification of course in study plans

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 3. year of study, summer semester, compulsory

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 3. year of study, summer semester, compulsory

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_PCH , 3. year of study, summer semester, compulsory-optional

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_CHP , 3. year of study, summer semester, compulsory-optional

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, summer semester, compulsory-optional

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

Ing. Mgr. Libor Babák, Ph.D., MBA

Guided consultation in combined form of studies

65 hours, optionally

Teacher / Lecturer

prof. Ing. Michal Rosenberg, Ph.D.

Exercise

26 hours, compulsory

Teacher / Lecturer

Ing. Mgr. Libor Babák, Ph.D., MBA