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Lecturer(s)
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Buňková Leona, prof. RNDr. Ph.D.
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Purevdorj Khatantuul, Ing. Ph.D.
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Salek Richardos Nikolaos, doc. Ing. Ph.D.
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Course content
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- Introduction to the issue - definition of terms, breakdown of biotechnologies and their contribution. - Microorganisms used in biotechnology and their cultivation. - Malt making and brewing. - Winery. - Distillery and alcohol production. - Production of baker's yeast and microbial biomass. Production of vinegar. - Fermented foods of animal and plant origin. - Enzyme biotechnology. - Industrial production of organic acids (lactic, citric, amino acids...). - Industrial production of other organic compounds and biopolymers (glycerol, butanol, acetone, lipids, polysaccharides, proteins...). - Industrial production of vitamins and alkaloids. - Industrial production of antibiotics and other pharmacological preparations. - Environmental biotechnology, use of biotechnology in agriculture. - New aspects of biotechnology - biosensors, nanobiotechnology.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Practice exercises
- Preparation for examination
- 120 hours per semester
- Preparation for examination
- 120 hours per semester
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| learning outcomes |
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| Knowledge |
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| define individual biotechnological sectors |
| define individual biotechnological sectors |
| describe the biotechnological production of amino acids and organic acids |
| describe the biotechnological production of amino acids and organic acids |
| describe the biotechnological production of selected pharmaceuticals |
| describe the biotechnological production of selected pharmaceuticals |
| describe biomass production |
| describe biomass production |
| describe the production of ethanol and alcoholic beverages |
| describe the production of ethanol and alcoholic beverages |
| Skills |
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| propose a procedure for the production of selected primary metabolites |
| propose a procedure for the production of selected primary metabolites |
| propose a procedure for the production of selected secondary metabolites |
| propose a procedure for the production of selected secondary metabolites |
| analyze the use of organisms in environmental protection |
| analyze the use of organisms in environmental protection |
| propose a procedure for the production of biomass of microorganisms usable for biotechnological applications |
| propose a procedure for the production of biomass of microorganisms usable for biotechnological applications |
| optimize the beer and wine production process |
| optimize the beer and wine production process |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Didactic test |
| Didactic test |
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Recommended literature
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BENEŠOVÁ, E., FUSEK, M., HUBÁLKOVÁ, P. Bioléčiva, 2.vyd.. Praha: VŠCHT, 2016. ISBN 978-80-7080-955-6.
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HUTKINS, R.V. Microbiology and Technology of Fermented Foods. Ames: Blackwell, 2006. ISBN 0-8138-0018-8.
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KADLEC, P., MELZOCH, K., VOLDŘICH, M. Přehled tradičních potravinářských výrob. Ostrava: KEY Publishing, 2012. ISBN 978-80-7418-145-0.
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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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