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Lecturer(s)
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Mokrejš Pavel, prof. Ing. Ph.D.
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Bystricky-Berezvai Orsolya, Ing.
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Novotná Tereza, Ing.
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Course content
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1. Circular bio-economy, utilization of waste by-products by biotechnological processing: current status, opportunities, challenges. Factors minimizing food waste. 2. Importance of biotechnology in the food industry; enzymes, fermentation. 3. By-products of pig and beef processing: types, quantities, composition, untapped potential. 4. By-products of poultry processing: types, quantities, composition, untapped potential. 5. By-products of the dairy industry; by-products of milk and cheese processing. By-products of egg processing and their economic potential. 6. Bioactive peptides from fish collagen by-products; other bioactive compounds from animal by-products. 7. Organic fertilisers and biopesticides. Types, properties, production, benefits, and uses. 8. Processing of poultry collagen by-products into gelatins and hydrolysates using microbial enzymes. 9. Processing of fish tissue by-products by demineralisation technology and action of proteolytic enzymes on collagen products. 10. Enzymatic technologies for processing unused keratin parts (e.g., feathers, sheep wool) of animals into high-value-added products. 11. The use of planned experiments (DOE) in bioengineering research and industrial practice for process optimization. 12. Bio-ethanol production from waste; current status, perspectives, challenges. Technologies for processing waste plant biomass into energy. 13. Microbial enzymes derived from fish processing wastes. 14. Biological and microbial technologies for processing fruit and vegetable wastes.
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Learning activities and teaching methods
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Lecturing, Simple experiments, Practice exercises
- Preparation for course credit
- 25 hours per semester
- Home preparation for classes
- 35 hours per semester
- Preparation for examination
- 50 hours per semester
- Participation in classes
- 70 hours per semester
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| prerequisite |
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| Knowledge |
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| Basic knowledge of biotechnological processes, plant and animal food raw materials, and the wastes generated during their processing. |
| Basic knowledge of biotechnological processes, plant and animal food raw materials, and the wastes generated during their processing. |
| learning outcomes |
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| Describe and understand the techniques of processing by-products of meat, milk, eggs, and fish processing, and justify the uses for which the prepared products can be used. |
| Describe and understand the techniques of processing by-products of meat, milk, eggs, and fish processing, and justify the uses for which the prepared products can be used. |
| Explain the importance of microbial enzymes in the processing of animal and vegetable products. |
| Explain the importance of microbial enzymes in the processing of animal and vegetable products. |
| Justify the advantages of circular bio-economy and the processing of waste plant biomass into energy. |
| Justify the advantages of circular bio-economy and the processing of waste plant biomass into energy. |
| Evaluate the suitability of using animal by-products for the production of bioactive peptides and gelatins. |
| Evaluate the suitability of using animal by-products for the production of bioactive peptides and gelatins. |
| Popsat význam biotechnologií v potravinářském průmyslu. |
| Popsat význam biotechnologií v potravinářském průmyslu. |
| Skills |
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| To calculate the amount of rubber compound additives into internal mixer. |
| To calculate the amount of rubber compound additives into internal mixer. |
| To mix rubber compound. |
| To mix rubber compound. |
| To measure and evaluate curing characteristics, Mooney viscosity and RPA measurements. |
| To measure and evaluate curing characteristics, Mooney viscosity and RPA measurements. |
| To prepare test samples. |
| To prepare test samples. |
| To measure mechanical and chemical rubber properties and evaluate them. |
| To measure mechanical and chemical rubber properties and evaluate them. |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Educational trip |
| Educational trip |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Educational trip |
| Simple experiments |
| Educational trip |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Antony, J. Design of Experiments for Engineers and Scientists. London, 2014. ISBN 9780080994178.
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Custer, R. Průvodce biotechnologiemi: biotechnologie v zemědělství a potravinářství. Praha, 2006. ISBN 8020013504.
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Daugherty, E. Biotechnology: Science for the New Millennium. St. Paul, 2012. ISBN 9780763842857.
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Ockerman, H.W., Hansen C.I. Animal By-product Processing and Utilization. London, 2000. ISBN 9781482293920.
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Salar, R.K. Biotechnology: Prospects and Applications. New Delhi, 2013. ISBN 9788132216827.
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Simpson, B.K., Aryee, A.N.A., Toldrá, F. Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed, Pharma, and Fuels. Chichester, 2020. ISBN 9781119383956.
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Singh, H.B., Vaishnav, A. New and Future Developments in Microbial Biotechnology and Bioengineering: Sustainable Agriculture. Amsterdam, 2022. ISBN 9780323855778.
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