Oct 20, 2019   8:42 p.m. Vendelín
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Course syllabus 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 completion and Number of ECTS credits: Exam (3 credits)
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

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

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