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Lecturer(s)
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Dadáková Eva, doc. Ing. Ph.D.
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Course content
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History, characteristics and importance of microbial technologies. The main representatives of important microorganisms in biotechnology, their properties and possibilities of use. Metabolic processes and their use in biotechnology. Primary and secondary metabolism of microorganisms. Cultivation, phases of microbial growth. Abiotic and biotic factors in biotechnological process. Biotechnology in food industry. Biofuel production. Bioremediation. Enzyme technology. Biotechnology in pharmacy and medicine.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Demonstration
- Class attendance
- 56 hours per semester
- Semestral paper
- 40 hours per semester
- Preparation for exam
- 44 hours per semester
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Learning outcomes
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The aim is to introduce to students the ways of the use of microorganisms in technologies, mainly those which are important for agriculture and food production. The course focuses on both general rules and specific examples of microbial biotechnologies.
Students understand the fundamental concepts of biotechnology particularly in food industry.
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Prerequisites
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knowledge - microbiology, biochemistry, genetics
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Assessment methods and criteria
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Written examination
Requirements for obtaining credit: attendance at seminars, seminar presentations, protocols from exercises.
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Recommended literature
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Ambrožová J. Mikrobiologie v technologii vod. Praha: VŠCHT, 2004.
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Arora R. Microbial biotechnology: energy and environment. Wallingford, Oxfordshire, UK: CABI, 2012.
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Glazer A. L., Nikaido H.:. Microbial biotechnology. Cambridge. Cambridge university press, 2007.
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Gőrner F., Valík Ľ. Aplikovaná mikrobiológia poživatin. Bratislava: Malé Centrum, 2004. ISBN 80-967064-9-7.
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Šilhánková L. Mikrobiologie pro potravináře a biotechnology.. Praha: Academia, 2002.
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