Biotechnology 2

Course Coordinator

ECTS points:


Course number:

Course Description


The first part of module is concentrated on composition and procedures for cultivation media preparation. Than follows a detailed study of raw materials used as sources of carbon and energy, nitrogen and other biogenic elements as well as enzymes which can be used in degradation of raw materials polymeric molecules. Some raw materials are primary agricultural products, others are by-products after industrial treatment of agricultural raw materials into food or other products (secondary raw materials), while tertiary raw materials are wastes from agricultural and industrial production. Module is pointing out the importance of chemical and biological control of raw materials, their storage, homogenization and processes of preliminary treatment. In biotechnological production, commercial products of industrially processed primary agricultural products (such as malt, glucose, liquid sugars/syrups) are often used and they are obtained in biotechnological plants or in the units for cultivation media preparation after addition of commercial enzymatic preparations. So, in the final part of module, students will study production of barley malt, mashing and hydrolysis of malted and raw cereals, production of sugar syrups and sugars from starch raw materials, hydrolysis of cellulose, inulin and pectin raw materials.


  • demonstrate an understanding of raw materials concept of biotechnology
  • differentiate between the complex (natural) and chemically defined (synthetic) media
  • name plant, animal, microbial, chemical, and petrochemical raw materials
  • define and distinguish primary and secondary plant raw materials
  • identify and name primary, secondary, and tertiary nitrogen raw materials for fermentation media
  • describe and discuss oxygen, phosphorus, sulphur, micro- and macro-elements origins
  • quantify gas, liquid, viscous, and solid raw materials for fermentation
  • distinguish and demonstrate lab skills through mechanical, chemical, and physiological analysis of barley and malted barley
  • interpret starch bioconversion into different sugar syrups
  • outline and describe methods for pretreatment of lignocellulosic biomass