15. 11. 2019  11:17 Leopold
Akademický informační systém

Sylabus předmětu 43110_4B - Principles in Fermentation Technologies (FCFT - SS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: 43110_4B
Course unit title: Principles in Fermentation Technologies
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
student writes a test (15 min) after 6 and 12 lecture.
 
Learning outcomes of the course unit:
History and prospects of biotechnology. Microorgamisms - possibilities and limitation of the metabolites production.Isolation, breeding, preservation of production microorganisms, basic cultivation techniques. Basic schemas of regulation, importance of membrane transport during overproduction. Substrates and nutritional components. Equipments and isolation techniques used in biotechnological processes. The microbial biomass-source of valuable substances. Enzymes - preparation and application. Production of beer, wine and fermented beverages. Pharmaceutical biotechnology, production of secondary metabolites and natural substances. Biofuels and biogas. Biotechnological production: organic acids, amino acids, alcohols. Preparation of biopolymers and microbial lipids. Wastes of biotechnological processing.
 
Course contents:
1.Principals of fermentation processes, fermentation techniques and facilities
2.Production microorganisms -- primary and secondary metabolisms and overproduction, methods of selection
3.Raw material of industrial biotechnology
4.Microbial biomass preparation
5.Industrial enzymes production -- methods of preparation, isolation and stabilisation
6.Ethanol production -- alcohols biosynthesis, production microorganisms and fermentation procedures, production of biogas
7.Malting and beverage production
8.Enology -- basics processes wine technology, microorganisms in wine production
9. Production of secondary metabolites and natural substances
10.Biotechnological production of organic acids and amino acids
11.Preparation of organic solvents, polyols and biopolymers
12.Pharmaceutical biotechnology -- antibiotic, vitamins
13.Application of micoorganisms in industrial wastes reduction and environmental technology
 
Recommended or required reading:
Basic:
VODRÁŽKA, Z. Biotechnologie. Praha: Academia, 1992. 209 p. ISBN 80-200-0293-6.
PELECHOVÁ, J. -- KRUMPHANZL, V. -- JIRKÚ, V. Speciální kvasné výroby. VŠCHT Praha: SNTL, 1986. 274 p.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 572

ABCDEFX
16,6 %15,2 %25,0 %22,0 %19,9 %1,3 %
Name of lecturer(s): prof. Ing. Michal Rosenberg, PhD. (person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Michal Rosenberg, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Typ výstupu: