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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 and food industry. Principles of fermentation technology. - Safety and risks of biotechnology. Legislation. - Organisms used in biotechnology, Major metabolic pathways of microorganisms used in industry. Microbial metabolites and their utilization. - Theoretical foundations of microbial cultivation. Factors affected microbial cultivation. Fermentation equipment, bioreactors. Cultivation media. Ingredients for biotechnological applications. - Technology of alcoholic beverages production. - Gene engineering of microorganisms, plants and animals. - Possibilities of application of genetically modified organisms in food industry, pharmacy and agriculture. - Omics methods in biotechnology. - Nutrigenomics: nutrients and gene expression. - Enzyme engineering. - Organic acids and amino acids biotechnology. - Biosynthesis of vitamins, hormones and secondary metabolites. - Industrial production of ethanol. Production of biogas and biofuels. - Role of biotechnology in the environment engineering.
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Learning activities and teaching methods
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Methods for working with texts (Textbook, book), Individual work of students
- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| Student has advanced knowledge in the biotechnology. |
| Student has advanced knowledge in the biotechnology. |
| teaching methods |
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| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Analysis of seminar paper |
| Analysis of seminar paper |
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Recommended literature
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ALBERTS, B. a kol. Základy buněčné biologie (český překlad). Espero Publishing, 2001.
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Drobník, J. Biotechnologie a společnost. Karolinum, Praha, 2008. ISBN 978-80-246-1484-7.
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GLICK, B.R., PASTERNAK, J.J., PATTEN, C.L. Molecular Biotechnology: Principles and Applications of Recombinant DNA. 4th Ed.. Washington: ASM Press, 2010.
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HARZEVILI, F.D., CHEN, H. Microbial Biotechnology: Progress and Trends. Boca Raton: CRC Press, 2015.
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Heller, K.J. Genetically Engineered Food. Methods and Detection. 2nd Ed.. Weinheim: Wiley-VCH Verlag, 2006.
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Lee, B.H. Fundamentals of Food Biotechnology. 2nd Ed.. Chichester: Wiley Blackwell, 2015.
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Lee, Y.K. Microbial Biotechnology. Principles and Applications. 3rd Ed.. Singapore: World Scientific Publishing Company, 2013.
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Moo-Young, M. Comprehensive Biotechnology. 2nd Ed.. Amsterdam: Elsevier, 2011.
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SIMOPOULOS, P., ORDOVAS, J.M. Nutrigenetics and Nutrigenomics. Basel: Kargel, 2004.
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SOCCOL, C.R., PANDEY, A., LARROCHE, C. Fermentation Processes Engineering in the Food Industry. Boca Raton: CRC Press, 2013.
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Vodrážka, Z. Biotechnologie. Praha: VŠCHT, 1991.
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