Course detail

Bioprocess engineering for food industry

FCH-DCO_BIPAcad. year: 2019/2020

Production of lactic acid, vinegar, amino acids, insulin, antibiotics, enzymes and baker's yeast.

Language of instruction

Czech

Number of ECTS credits

2

Mode of study

Not applicable.

Learning outcomes of the course unit

Theoretical knowledge of biotechnological processes used in food industry

Prerequisites

Without restriction

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Oral examination

Course curriculum

Application of fermentation processes.
Bioprocess products.
Production of lactic acid.
Production of vinegar.
Production of amino acids and insulin.
Production of antibiotics.
Production of enzymes.
Production of baker´s yeast.

Work placements

Not applicable.

Aims

To deepen the knowledge of selected industrial biotechnological and microbiological methods to deliver a variety of products in applied industries.

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

The course is taught through participation in selected lectures and consultations on topics arising from the assignment of the doctoral thesis

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York, 2019 (CS)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme DKCP_CHTP Doctoral

    branch DKCO_CHTP , 1. year of study, winter semester, compulsory-optional

  • Programme DPCP_CHTP Doctoral

    branch DPCO_CHTP , 1. year of study, winter semester, compulsory-optional

  • Programme DPAP_CHTP Doctoral

    branch DPAO_CHTP , 1. year of study, winter semester, compulsory-optional