SubjectsSubjects(version: 949)
Course, academic year 2019/2020
Biotechnology II - N319005
Title: Biotechnologie II
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2015 to 2020
Semester: both
Points: 4
E-Credits: 4
Examination process:
Hours per week, examination: 2/1, C+Ex [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
Additional information: http://předmět je vyučován pouze v letním semestru
Note: you can enroll for the course in winter and in summer semester
Guarantor: Patáková Petra prof. Dr. Ing.
Is interchangeable with: B319004
Examination dates   Schedule   
Annotation -
Last update: SIRISTOL (23.07.2013)
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.
Aim of the course -
Last update: TAJ319 (23.08.2013)

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.

Literature -
Last update: TAJ319 (23.08.2013)

R:Kadlec P. a kol.,Technologie potravin I,VŠCHT Praha,2002,8070805101

R:Basařová G. a kol.,Pivovarství:Teorie a praxe výroby piva,VŠCHT Praha,2010,9788070807347

R:Malík F.,Ze života vína,Filip Trend Publishing,2003,8086282279

A:Rehm R.J., Reed G.,Biotechnology: Products of Primary Metabolism,Volume 6,Second Edition,Wiley,2008,9783527283163

A:Moo-Young M.,Comprehensive Biotechnology,Volume 3,Industrial Biotechnology and Comodity Products,Elsevier,2011,9780080885049

Learning resources -
Last update: TAJ319 (23.08.2013)

Syllabus -
Last update: SIRISTOL (23.07.2013)

1. General technological scheme. Raw materials and media of fermentation production.

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, pasteurization, stabilization and bottling of beer.

6. Cultivation of grapevine and production of must.

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

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

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

10. Production of selected brandies and spirits.

11. Production of butanol and acetone.

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

13. Cultivation of edible mushrooms.

14. Fermented soya products.

Registration requirements -
Last update: SIRISTOL (23.07.2013)

Microbiology, Chemical engineering

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
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 10
Examination test 60
Oral examination 30