SubjectsSubjects(version: 863)
Course, academic year 2019/2020
  
Biotechnology in Food Industry - N319036
Title: Biotechnologie v potravinářském průmyslu
Guaranteed by: Department of Biotechnology (319)
Actual: from 2018
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:2/2 C+Ex [hours/week]
Capacity: 25 / 25 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Patáková Petra prof. Dr. Ing.
Interchangeability : S319036
Z//Is interchangeable with: AM319018, S319036
This subject contains the following additional online materials
Annotation -
Last update: Rychtera Mojmír prof. Ing. CSc. (17.07.2013)
The aim of the course is to give students fundamental knowledge of principles of the production of the main products of fermentation industry which are more or less food products or can find exploitation in the food industry or they are only produced in food plants to be used in other industrial branches (e.g. biofuels). The course is structured from raw materials, applied microorganisms and their metabolism towards required products and finally to the integrated technologies. Each technology is set up in a sequence of unit operations focusing on basic microbiological, biochemical, chemical, physical and engineering principles. Students become even acquainted with apparatuses used in the given industry.
Aim of the course -
Last update: TAJ319 (23.08.2013)

Students will be able to:

Suggest a simple technological variant for a given microbial production discussed in the course. It virtually means to select a suitable microorganism and according to its properties to suggest inocculation/cultivation medium, incl. its chemical composition and finally to present an idea about the whole process course (i.e. time dependences of substrate, product concentrations). On the basis of a qualified process analysis to propose an optimal variant of cultivation technique. From measured data the student is able to calculate the basic bioengineering parameters. Integral part of any solution are the key balances of raw material, air, water, nutrients, ancillary materials and all kinds of wastes. Integral solutions cover also proposal of equipment and a simple transfer from the laboratory to pilot or industrial scales.

Literature -
Last update: TAJ319 (23.08.2013)

R: Comprehensive Biotechnology, 2nd Edition, Editor-in-Chief: M. Moo-Young, Pergamon Press London, 2011, 978-0-444-53352-4

R: Biotechnology Vol. 3, Eds. H.-J.Rehm, G.Reed, VCH, Weinheim 1993 (also on-line version WileyInterscience), 3-527-28310-2

R: Biotechnology Vol. 6, Eds. H.-J.Rehm, G.Reed, VCH, Weinheim 1996 (also on-line version WileyInterscience), 3-527-28310-2

R: Biotechnology Vol. 9, Eds. H.-J.Rehm, G.Reed, VCH, Weinheim 1995 (also on-line version WileyInterscience),3-527-28310-2

A: Handbook on Bioethanol, Ed. C.E.Wyman, Taylor&Francis, London 1996, 1-56032-553-4

A: P. Johnson-Green: Introduction to Food Biotechnology, CRC Press, Boca Raton 2002, 0-8493-1152-7

Learning resources -
Last update: Rychtera Mojmír prof. Ing. CSc. (17.07.2013)

http//eso.vscht.cz

Syllabus
Last update: Rychtera Mojmír prof. Ing. CSc. (17.07.2013)

Syllabus

1. Fermentation technologies in the Food Industry. Structure of biotechnological process

2. Cultivation and production media. Basic raw materials and their processing for further technological exploitation

3. Technology of baker´s yeasts

4. Production of microbial biomass for its exploitation in food, pharmaceutical, chemical industries and in agriculture

5. Industrial production of ethanol (for food, pharmaceutical, chemical industries and for production of fuels). Selection of raw materials and their pretreatment. Selection of microorganisms. Fermentation process

6. Isolation of ethanol from fermentation broth. Distillation, refining and dehydrating of ethanol. Biethanol - ethanol for fuels

7. Production of alcoholic beverages, raw materials. Production of distilled liquors. Quality profiles and quality assessment of fermentation of alcohol and alcoholic beverages

8. Production of alcoholic beverages via the cold processing. Legislation relating to production of ethanol and alcoholic beverages in the Czech Republic

9. Microbial production of glycerol, butanol, aceton, butandiols (biosolvents)

10. Microbial production of organic acids. Production of vinegar, citric and gluconic acids

11. Microbial production of lactic acid. Production of other organic acids via biotechnological process

12. Microbial production of amino acids

13. Organic waste processing. Wastes from biotechnological processing and from agriculture.

14. Hygiene standards, cleaning and sanitation in the biotechnological plants. Legislation, regulations and policies in food and biotechnological industries

Registration requirements -
Last update: Kubová Petra Ing. (12.02.2020)

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,5 14
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Práce na individuálním projektu 1 28
Příprava na zkoušku a její absolvování 0,5 14
Účast na seminářích 1 28
5 / 5 140 / 140
Coursework assessment
Form Significance
Regular attendance 10
Defense of an individual project 40
Examination test 20
Oral examination 30

 
VŠCHT Praha