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Lecturer(s)
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Buňková Leona, prof. RNDr. Ph.D.
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Course content
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- Biotechnology basic terms, division, history. Fundamentals of fermentation technologies. - Fermentation equipment, bioreactors. Cultivation and production media. Raw materials for technological use. - Organisms used in biotechnology. Main metabolic pathways of industrially important microorganisms. Microbial metabolites and possibilities of their use. Use of enzymes in biotechnology. - Theoretical foundations of the cultivation of microorganisms. Factors affecting the cultivation of microorganisms. - Use of microorganisms in the production of fermented foods and beverages and improvement of their properties - functional foods and nutraceuticals. - Biotechnology of organic acids. Production of vinegar. - Biosynthesis of amino acids, vitamins and drugs. - Industrial production of microbial biomass, baker's yeast. - Modern biotechnology of obtaining genetically modified organisms and their use in biotechnology. - Genomics. Transgenic plants. Livestock genetics. - Modern biotechnology in the food industry. Genetic engineering and its use in the production of pure cultures used in the food industry. Detection of genetically modified organisms. - Biotechnology in the protection of human health. - Biotechnological processing of animal and plant waste. Environmental biotechnology. - Safety and risks of biotechnology.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Practice exercises
- Preparation for examination
- 120 hours per semester
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| learning outcomes |
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| Knowledge |
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| explain basic terms used in biotechnology |
| explain basic terms used in biotechnology |
| name and describe culture media and methods used for a cultivation of microorganisms |
| name and describe culture media and methods used for a cultivation of microorganisms |
| name and describe the basic organisms used in biotechnology |
| name and describe the basic organisms used in biotechnology |
| explain what happens in the fermentation process |
| explain what happens in the fermentation process |
| name and describe the basic types of bioreactors |
| name and describe the basic types of bioreactors |
| Skills |
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| ability to design and plan the project |
| ability to design and plan the project |
| ability to perform independently a microbiological analysis |
| ability to perform independently a microbiological analysis |
| ability to evaluate the results of the performed analyses |
| ability to evaluate the results of the performed analyses |
| ability to draw conclusions from the obtained results |
| ability to draw conclusions from the obtained results |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| 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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| Oral examination |
| Oral examination |
| Analysis of a presentation given by the student |
| Analysis of a presentation given by the student |
| Grade (Using a grade system) |
| Written examination |
| Written examination |
| Grade (Using a grade system) |
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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. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. 1. vyd.. 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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