Biotechnology II - B319004
Title: Biotechnologie II
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:2/1, C+Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Additional information: http://předmět je vyučován pouze v letním semestru
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Patáková Petra prof. Dr. Ing.
Interchangeability : N319005
Examination dates   
This subject contains the following additional online materials
Annotation -
The aim of the course is to acquaint students with traditional production of food, beverages and other products which require microbial agents to obtain final product. These industries include malting and brewing, wine-making, distilling industry, production of baker's yeast and biomass for feed purposes, production of organic acids (vinegar, citric acid and lactic acid) and others. Lectures are mainly focused on an overview of mentioned technologies, characterization and processing of raw materials, physiology of microbial agent, microbial process, product separation and waste management.
Last update: Patáková Petra (17.09.2023)
Aim of the course -

Students will be able to characterize:

The problems of basic food and other technologies that are defined by syllabus of the subject;

The basic processes used in specific technologies, from preparation of substrate to finished product processing;

Microbial agents used in particular processes.

Last update: Patáková Petra (17.09.2023)
Literature -

Obligatory:

  • Technology brewing and malting, Kunze, Wolfgang, 2004

  • Biotechnology applications in beverage production, Cantarelli, C., Lanzarini, G., 1989

  • Modern industrial microbiology and biotechnology, Okafor, Nduka, 2007

  • Biotechnology and food industry, Holló, J., Törley, D., 1988

Last update: Patáková Petra (21.08.2024)
Syllabus -

1. Raw materials and media of fermentation production.Legislation of food production in EU and Czech republic, HACCP system.

2. Raw materials of brewer's technology - barley, hop, water.

3. Malting process - principle, block diagram, technological processes.

4. Brewing process - manufacturing of wort.

5. Fermentation process. Filtration,

6. Pasteurization, stabilization and bottling of beer; production of non-alcoholic beer.

7. Cultivation of grapevine and production of must.

8. Fermentation of must, techniques of wine treatment, wine aging.

9. Biotechnology of baker’s yeast. Production of biomass for feed purposes.

10. Production of ethanol using microorganisms. Fermentation, distillation.

11. Production of selected brandies and spirits.

12. Microbial production of organic acids - vinegar, citric acid and lactic acid.

13. Cultivation of edible mushrooms; Fermented soya products.

14. Food waste treatment, composting, biogas production.

Last update: Patáková Petra (17.09.2023)
Learning resources -

https://e-learning.vscht.cz/course/view.php?id=454

Last update: Patáková Petra (17.09.2023)
Registration requirements -

Microbiology, Chemical engineering

Last update: Patáková Petra (17.09.2023)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.5 14
Příprava na zkoušku a její absolvování 1.5 42
Účast na seminářích 0.5 14
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