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Lecturer(s)
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Janalíková Magda, doc. Mgr. Ph.D.
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Pleva Pavel, Ing. Ph.D.
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Course content
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1. Introduction, organization, assignment of project topics, discussion. 2. Database, obtaining information, contacts. 3. Options and solutions for individual projects. 4.-7. Individual project solution, consultation with the head teacher. 8.-10. Ongoing evaluation of the project, possibly modifications after consultation with the head teacher. 11.-12. Elaboration of a report from the solved project. 13. Preparation of the project presentation. 14. Presentation and defense of project results.
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Learning activities and teaching methods
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Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book), Practice exercises
- Preparation for course credit
- 90 hours per semester
- Preparation for course credit
- 90 hours per semester
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| learning outcomes |
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| Knowledge |
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| to describe the basic principles of the biotechnological process |
| to describe the basic principles of the biotechnological process |
| to characterize the individual steps of planning, preparation, analysis and evaluation of a biotechnological process |
| to characterize the individual steps of planning, preparation, analysis and evaluation of a biotechnological process |
| Skills |
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| to prepare a proposal for an independent scientific project of appropriate scope with the help of professional resources |
| to prepare a proposal for an independent scientific project of appropriate scope with the help of professional resources |
| to plan the individual experimental steps of the project, including time management and material preparation |
| to plan the individual experimental steps of the project, including time management and material preparation |
| to perform microbiological analyzes as part of your planned project |
| to perform microbiological analyzes as part of your planned project |
| to evaluate the results of all performed analyses |
| to evaluate the results of all performed analyses |
| to present the obtained results and draw conclusions |
| to present the obtained results and draw conclusions |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of a presentation given by the student |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Analysis of a presentation given by the student |
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Recommended literature
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BAMFORTH, Ch.W., WARD, R.E. The Oxford handbook of food fermentations. Oxford: Oxford University Press, 2014. ISBN 978-0-19-974270-7.
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CUSTERS, R. Průvodce biotechnologiemi: biotechnologie v zemědělství a potravinářství. Praha: Academia, 2006. ISBN 80-200-1350-4.
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KADLEC, P., MELZOCH, K., VOLDŘICH, M. Procesy a zařízení v potravinářství a biotechnologiích. Ostrava: KEY Publishing, 2013. ISBN 978-80-7418-163-4.
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LEE, B.H. Fundamentals of Food Biotechnology, 2nd Ed.. Chichester: Wiley Blackwell, 2015. ISBN 978-1-118-38495-4.
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MIESLEROVÁ, B., SEDLÁŘOVÁ, M., LEBEDA, A. Houby a houbám podobné organismy v biotechnologiích. Olomouc, 2016. ISBN 978-80-244-4983-8.
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RENNEBERG, R. et al. Biotechnology for beginners, 2nd ed.. Amsterdam: Elsevier/AP, 2017. ISBN 978-0-12-801224-6.
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