Course detail

Biotechnology I

FCH-BCO_BIT1Acad. year: 2017/2018

- History of biotechnology
- Substrates for microbial biotechnologies, concept of biorefinery
- Microorganisms employed in biotechnologies
- Fundamental logic of biotechnology, cultivation strategies
- Basic operations in biotechnology
- Bioreactors, measurement and regulation
- Modern trends in microbial technologies
- Production of malt and beer
- Production of wine
- Production of alcohols and alcoholic beverages
- Production of vinegar
- Production of lactic acid
- Production of microbial biomass

Learning outcomes of the course unit

Acquired knowledge is a basis for process optimization, measurement and process control. Seminar makes link with lectures in terms of integration of knowledge from microbiology, biochemistry, chemical and biochemical engineering.


Good knowledge of microbiology of yeasts and bacteria including their metabolism, good knowledge of biochemistry. Basic knowledge of cultivation techniques, bioengineering principles of industrial fermentations ( esp. process kinetics, material and energy balance). Basis of sanitation in the fermentation industry.


Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

M.Moo-Young: Comprehensive Biotechnology, Vol.2 and 3. Pergamon Press 1985. (CS)
Rychtera m., Uher J., Páca J.: Lihovarství, drožďarství a vinařství. VŠCHT Praha 1991. (CS)
F. Malík: Dobré víno. Polygrafia Bratislava 1994. (CS)
A.H.Rose and J. Stuart Harrison: The Yeats, Vol.5 - Yeats Technology. Academic press. London 1989. (CS)
V.Krumphanzl a Z. Řeháček: Mikrobiální technologie. Academia, Praha 1987. (CS)
Kadlec P. a kol. Technologie potravin II, Skripta VŠCHT Praha, 2002 (CS)
Flicker MC a Drew SW. Encyclopedia of Bioprocess Technology: Fermentation, Biocatalysis and Bioseparation (CS)

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week, seminars - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Students must prepare and successfully defend a credit project in the field of biotechnology. A good knowledge of all the discussed technologies is required for the written test.

Language of instruction


Work placements

Not applicable.

Course curriculum

1. Introduction to biotechnologies, history of biotechnology, raw materials for microbial biotechnology, microorganisms
2. Fundamental logic of biotechnological processes, up-stream processing, sterilization, basic cultivation strategies, kinetics of microbial processes, down-stream processing
3. Bioreactors and other equipment used in microbial biotechnologies
4. Measurement and regulation in biotechnological processes
5. Production of malt
6. Production of beer
7. Production of alcohols and alcoholic beverages
8. Production of wine
9. Production of acetic acid
10. Production of lactic acid
11. Industrial production of microbial biomass (baker´s yeasts and biomass for special purposes)


The aim of the course on Biotechnology I is to give students the main information about the basic principles of biotechnologies, their unit operations and equipment. Biotechnology I contains mainly technologies based on yeast cell – brewing, malting, production of baker´s yeasts and other microbial biomass, production of wine, fermentation production of ethanol and alcoholic beverages.

Specification of controlled education, way of implementation and compensation for absences

Credit: project
Exam: written test

Classification of course in study plans

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 3. year of study, winter semester, 4 credits, compulsory

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 3. year of study, winter semester, 4 credits, compulsory

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_PCH , 3. year of study, winter semester, 4 credits, compulsory

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_CHP , 3. year of study, winter semester, 4 credits, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, winter semester, 4 credits, compulsory-optional

Type of course unit



26 hours, optionally

Teacher / Lecturer


26 hours, compulsory

Teacher / Lecturer