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Lecturer(s)
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Dadáková Eva, doc. Ing. Ph.D.
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Čurn Vladislav, prof. Ing. Ph.D.
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Course content
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1. Biotechnology - main trends in biotechnology, traditional and modern biotechnology, biotechnological applications in agriculture, food industry, plant and animal breeding. The concept of biotechnology in the past and present. 2. Classical chemical technologies and biotechnologies. Background of microbiological, biochemical and technical bases of production. New methods of breeding production microorganisms - possibilities of genetic technologies. 3. Classical fermentation technologies: tradition versus innovation in brewing, improved processes in viticulture. Ethanol production by fermentation: use of alternative production microorganisms, new substrates and technical solutions. Production of ethanol for non - food use. Biotechnology of baker's yeast. Production of feed biomass. Other fermented products. Antibiosis from the point of view of fermentation technologies. 4. Special fermentation technologies: production of secondary metabolites: organic acids and amino acids, alkaloids, vitamins, enzymes. Production of pharmaceutical substances, therapeutic proteins and vaccines. Advanced product modifications: biotransformation. Immobilized enzyme and cell systems. Gene therapy, molecular pharming technology. Algal biotechnology - single cell protein, production of biologically active substances.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Work with text (with textbook, with book), Laboratory, Work with multi-media resources (texts, internet, IT technologies), Individual tutoring
- Preparation for exam
- 225 hours per semester
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Learning outcomes
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The course is intended to significant increase of knowledge about biotechnology in the context of food production and the production of natural substances. It focuses on innovative processes in fermentation food and special technologies.
Students will be familiar with the issues of fermentation technologies, biotechnological methods and their applications in food, agriculture and breeding. Students will be able to define the principles of classical and modern fermentation technologies, they will be familiar with the production of secondary metabolites, pharmaceutical substances, and biotransformations. Students are able to independently orient in the given issue and they are able to use the acquired knowledge in their scientific activities or other practice.
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Prerequisites
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Knowledge of chemistry, biochemistry, microbiology and biotechnology in the range of university courses.
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Assessment methods and criteria
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Combined exam
The student attends the recommended lectures, consultations, and laboratory training. Mastering the curriculum defined for the exam.
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Recommended literature
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Glick B. R. et al. Molecular Biotechnology. ASM Press, 2010. ISBN 978-1555816124.
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Kadlec P., Melzoch K., Voldřich M. Technologie potravin - Přehled tradičních potravinářských výrob. Key Publishing Ostrava, 2012. ISBN 788-074181450.
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Lee B. H. Fundamentals of Food Biotechnology. Wiley Publishing, 2014. ISBN 978-1118384954.
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Ravishankar R. V. Advances in Food Biotechnology. Wiley-Blackwell, 2015. ISBN 978-1118864555.
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